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

If there’s one thing I truly believe, it’s that the smell of homemade bread can change your whole day. And this No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt? Oh, it’s magic. It’s the kind of loaf that looks bakery-fancy but takes almost no effort at all. We’re talking golden, crusty edges; a chewy, rustic crumb; and flavor that perfectly balances savory, herby rosemary with sweet-tart cranberries and a drizzle of olive oil to tie it all together.

And just wait for that first warm slice—brushed with olive oil, a pinch of flaky sea salt on top—it’s dreamy.

Before we dive into all the cozy bread vibes, thank you for being here! It means so much to have you in this little kitchen community. If you love easy, flavorful baking as much as I do, be sure to subscribe below and get all my favorite recipes delivered straight to your inbox.

What Is No-Knead Bread?

No-knead bread is a beautiful thing. It uses a long, slow rise to develop gluten (instead of kneading), which means you don’t need a mixer or any special skills. Just mix the dough, let it rest overnight, and bake it in a hot Dutch oven for that signature crusty exterior and chewy, airy interior.

This version gets upgraded with rosemary, dried cranberries, olive oil, and a finishing sprinkle of flaky sea salt. It’s the perfect flavor combo for fall and winter—or really, any time you want something a little special.

Why You’ll Love This Rosemary Cranberry Bread

• No kneading, no fuss—mix it and forget it
• Incredible flavor from simple pantry ingredients
• Crispy crust, chewy center, and beautiful crumb
• Totally beginner-friendly
• Delicious on its own or with soups, cheeses, or holiday spreads

What Does It Taste Like?

It’s savory with a whisper of sweet, thanks to the cranberries. The rosemary brings that earthy, woodsy herbiness (hello, comfort food), while the olive oil adds richness and moisture. The crust is crisp and golden, and the inside is soft, chewy, and lightly scented with herbs. It’s rustic, cozy, and completely addictive.

Benefits of Making This Bread

• No kneading or stand mixer required
• Great for make-ahead or meal prep
• Easily adaptable—change the mix-ins to suit your taste
• Looks fancy with zero stress
• Vegan-friendly and dairy-free

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

• 3 cups (375g) all-purpose flour
• 1/2 teaspoon instant or active dry yeast
• 1 1/4 teaspoons salt
• 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
• 3/4 cup dried cranberries
• 1 1/2 cups (360ml) warm water
• 1 tablespoon olive oil (plus more for brushing)
• Flaky sea salt, for topping

Tools You’ll Need

• Large mixing bowl
• Wooden spoon or spatula
• Plastic wrap or kitchen towel
• Dutch oven or heavy oven-safe pot with lid
• Parchment paper
• Cooling rack

Ingredient Additions & Substitutions

• Add nuts: Try chopped walnuts or pecans for added crunch
• Swap the fruit: Use dried cherries, apricots, or figs
• Use whole wheat flour: Replace up to 1 cup with whole wheat for a heartier loaf
• Cheese lovers: Stir in 1/2 cup of shredded sharp white cheddar or gruyere
• Make it festive: Add orange zest for a holiday twist

How to Make No-Knead Rosemary Cranberry Bread

1. Mix the dough
   In a large bowl, combine flour, yeast, salt, rosemary, and cranberries. Stir in warm water and olive oil until a shaggy, sticky dough forms. No kneading needed!
2. Let it rise
   Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours, until it’s bubbly and doubled in size.
3. Shape the dough
   Turn the dough onto a lightly floured surface. With floured hands, shape it into a loose ball (don’t overwork it). Place it on a piece of parchment paper and cover with a towel. Let rise for another 30–60 minutes while the oven preheats.
4. Preheat the oven
   Place your Dutch oven (with the lid) into the oven and heat to 450°F (230°C) for at least 30 minutes.
5. Bake the bread
   Carefully remove the hot pot from the oven. Lift the dough (using the parchment) and place it inside the Dutch oven. Brush the top with olive oil and sprinkle with flaky sea salt.
6. Bake covered for 30 minutes.
   Then remove the lid and bake another 10–15 minutes, until the top is deeply golden and crusty.
7. Cool before slicing
   Remove the bread and cool on a wire rack for at least 30 minutes before slicing (if you can wait!).

What to Serve with Rosemary Cranberry Bread

• Soft cheeses: goat cheese, brie, or cream cheese
• Savory soups: butternut squash, tomato basil, or lentil
• Holiday spreads: charcuterie boards, cheese platters
• Olive oil & balsamic dip
• Warm with butter or honey—a perfect snack on its own

Tips for Perfect No-Knead Bread

• Use warm (not hot) water to activate the yeast
• Let the dough rise at room temp, not in the fridge
• If your kitchen is cold, let it rise in the oven with just the light on
• Don’t over-handle the dough when shaping—gentle is key
• Let it cool completely to avoid gummy slices

Storage Instructions

• Room temp: Store wrapped in a kitchen towel or bread bag for 2–3 days
• Freezer: Slice and freeze in a zip-top bag for up to 2 months. Toast to revive!
• Reheat: Crisp up slices in the oven or toaster for fresh-out-of-the-oven vibes

Frequently Asked Questions

Can I make this with whole wheat flour?

Yes! Start by replacing 1 cup of all-purpose flour with whole wheat. You may need to add a splash more water.

What if I don’t have a Dutch oven?

Use any heavy oven-safe pot with a lid (even a deep casserole dish with foil works). The key is trapping the steam!

Can I use fresh cranberries?

Not in this version—the dough is too wet for the extra moisture from fresh cranberries. Stick with dried for best results.

Can I skip the sea salt on top?

Of course, but it really enhances the flavor and gives the crust that extra something special.

Conclusion

If you’re looking for a no-fuss bread recipe that tastes like you spent hours in the kitchen, this No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt is a must-make. It’s rustic, cozy, and just the right balance of sweet, savory, chewy, and crisp. Perfect for fall, holidays, or anytime your kitchen needs a little warmth.

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