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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 3 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 12 hours 60 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a rustic, crusty, and chewy loaf bursting with flavorful dried cranberries and aromatic rosemary. Finished with a golden drizzle of olive oil and a sprinkle of sea salt, this bread is perfect for cozy fall mornings, elegant brunches, or anytime you crave a hearty homemade loaf without the hassle of kneading.

Ingredients

Dry 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

Wet Ingredients

  • 1 1/2 cups warm water
  • 2 tablespoons olive oil, plus more for drizzling

Finishing

  • Sea salt, for sprinkling

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the flour, instant yeast, salt, and chopped rosemary until evenly distributed.
  2. Add Cranberries and Wet Ingredients: Stir in the dried cranberries, then pour in the warm water and olive oil. Mix thoroughly until a sticky dough forms.
  3. Let Dough Rest: Cover the bowl with a lid or plastic wrap and allow the dough to rest at room temperature for 12 to 18 hours to develop flavor and texture through long fermentation.
  4. Preheat Oven and Dutch Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat for 30 minutes, ensuring it reaches a high temperature for baking.
  5. Shape Dough: Lightly flour a clean surface and gently turn out the dough. Shape it into a round ball and place it on a piece of parchment paper for easy handling.
  6. Bake Covered: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. Cover with the lid and bake for 30 minutes to trap steam for a crispy crust.
  7. Bake Uncovered: Remove the lid and continue baking the bread for an additional 15 minutes until the crust turns golden brown and crisp.
  8. Cool and Finish: Transfer the bread to a wire rack to cool. Once cooled slightly, drizzle with olive oil and sprinkle with sea salt before slicing and serving.

Notes

  • The long fermentation time enhances the bread's flavor and texture, so don’t skip this step.
  • Use a kitchen scale for accurate flour measurements, especially for best results.
  • Fresh rosemary provides the most fragrant aroma, but dried rosemary is a suitable alternative.
  • You can substitute dried cranberries with dried cherries or golden raisins for a different twist.
  • Store the bread wrapped in a towel at room temperature for 1 to 2 days to maintain freshness.

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