🌿 No-Knead Rosemary Cranberry Bread (Mediterranean Style)
📝 Description
This crusty, artisan-style bread is inspired by Mediterranean baking—simple ingredients, slow fermentation, and big flavor. Fresh rosemary adds an earthy aroma, while dried cranberries bring gentle sweetness that balances the olive oil–rich crumb. No kneading required—just mix, rest, and bake. The result is a golden loaf with a crisp crust and soft, chewy inside.
🧾 Ingredients
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3 cups all-purpose flour
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1½ tsp salt
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1 tsp sugar or honey
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½ tsp instant yeast
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1 tbsp fresh rosemary, finely chopped
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¾ cup dried cranberries
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1½ cups warm water (not hot)
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1 tbsp extra-virgin olive oil
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Extra flour for shaping
👩🍳 Instructions
1️⃣ Mix the Dough
In a large bowl, combine flour, salt, sugar, yeast, rosemary, and cranberries.
Add warm water and olive oil. Stir with a wooden spoon until a sticky, shaggy dough forms.
2️⃣ First Rise (Slow Fermentation)
Cover the bowl with plastic wrap or a towel.
Let rest at room temperature for 12–18 hours, until the dough is bubbly and doubled in size.
3️⃣ Shape the Dough
Lightly flour a work surface.
Turn the dough out and gently fold it over itself 2–3 times (do not knead).
Shape into a round loaf and place on parchment paper.
4️⃣ Second Rise
Cover loosely and let rest 30–45 minutes while the oven heats.
5️⃣ Preheat & Bake
Preheat oven to 230°C / 450°F.
Place a Dutch oven (with lid) inside to heat for 30 minutes.
Carefully transfer dough (with parchment) into the hot Dutch oven.
Cover and bake 30 minutes.
Remove lid and bake 10–15 minutes more until deep golden brown.
6️⃣ Cool
Transfer to a rack and cool at least 20 minutes before slicing.
🫒 Serving Suggestions
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Drizzle with extra-virgin olive oil
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Serve with feta, goat cheese, or ricotta
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Pair with lentil soup, tomato soup, or a Mediterranean mezze platter
❓ Q & A
Q: Can I use dried rosemary instead of fresh?
A: Yes. Use 1 teaspoon dried rosemary in place of fresh.
Q: Can I replace cranberries with another fruit?
A: Absolutely. Dried figs, raisins, dates, or chopped apricots work beautifully.
Q: Do I need a Dutch oven?
A: It’s recommended for a crispy crust, but you can bake on a tray with a pan of hot water in the oven for steam.
Q: Why is the dough so sticky?
A: That’s normal for no-knead bread. The moisture creates an open, airy crumb.
Q: Is this bread healthy?
A: Yes—olive oil, herbs, and slow fermentation align well with Mediterranean principles. For extra fiber, replace 1 cup flour with whole wheat.
