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No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt Recipe

★★★★★

4.5 from 98 reviews
  • Author: Hugo
  • Total Time: 12 hours 65 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Vegetarian

Description

This No-Knead Rosemary Cranberry Bread combines rustic charm with rich flavors, featuring aromatic fresh rosemary and sweet dried cranberries. The hearty loaf is infused with olive oil and topped with flaky sea salt, creating a perfectly crispy crust and tender crumb without the need for kneading. Ideal for a cozy breakfast or an elegant accompaniment to any meal.

Ingredients

Scale

Dough Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1/2 cup dried cranberries
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil, plus more for drizzling

Topping

  • Sea salt, for sprinkling

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, instant yeast, salt, and chopped rosemary until evenly distributed.
  2. Add Cranberries and Liquids: Stir in the dried cranberries, then pour in warm water and olive oil. Mix thoroughly until a sticky dough forms, ensuring all ingredients are well incorporated.
  3. First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation develops flavor and texture without kneading.
  4. Preheat Dutch Oven: Place a Dutch oven with its lid in the oven and preheat to 450°F (232°C). Allow it to heat for 30 minutes so it’s piping hot for baking.
  5. Shape the Dough: Lightly flour your work surface and turn the dough out onto it. Shape the dough gently into a ball without deflating it. Transfer the dough ball onto a piece of parchment paper.
  6. First Bake: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift and place the dough into the pot. Cover with the lid and bake for 30 minutes, allowing the bread to steam and develop a crust.
  7. Second Bake: Remove the lid and bake the bread uncovered for an additional 15 minutes. This step crisps and browns the crust beautifully.
  8. Cool and Finish: Transfer the bread to a wire rack to cool. Once slightly cooled, drizzle extra olive oil on top and sprinkle with sea salt for enhanced flavor and texture before serving.

Notes

  • Use a Dutch oven or any heavy oven-safe pot with a lid to create steam for a crisp crust.
  • For best results, use fresh rosemary; however, dried rosemary can be substituted.
  • The long ferment time is essential for flavor and texture development, so plan ahead.
  • Letting the bread cool before slicing helps prevent it from becoming gummy inside.
  • Store leftover bread wrapped in a cloth at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: no-knead bread, rosemary bread, cranberry bread, olive oil bread, homemade bread, rustic bread, easy bread recipe, artisan bread

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Find it online: https://flavorsbyhugo.com/no-knead-rosemary-cranberry-bread-with-olive-oil-and-sea-salt-recipe/