🍞 No-Knead Rosemary Cranberry Bread
Mediterranean-Inspired | Rustic • Fragrant • Easy
🌿 Description
This no-knead rosemary cranberry bread blends earthy Mediterranean rosemary with tart cranberries for a beautifully balanced loaf. Using time instead of kneading, the dough develops deep flavor and an airy crumb. Finished with olive oil and a crisp crust, it’s perfect with cheese, olive oil dips, soups, or breakfast spreads.
🫒 Ingredients (1 large loaf)
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3 cups all-purpose or bread flour
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1½ tsp salt
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½ tsp active dry yeast
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1½ cups warm water
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1 tbsp extra-virgin olive oil (plus more for brushing)
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1½ tbsp fresh rosemary, finely chopped (or 1½ tsp dried)
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¾ cup dried cranberries
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Optional: 1 tbsp honey (for slight sweetness)
🍞 Instructions
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Mix dough
In a large bowl, combine flour, salt, yeast, rosemary, and cranberries. Add water, olive oil, and honey (if using). Stir until a sticky dough forms. -
First rise (no kneading!)
Cover bowl with plastic wrap or a towel. Let rise at room temperature for 12–18 hours, until doubled and bubbly. -
Shape
Turn dough onto a floured surface. Fold edges over once or twice (do not knead). Shape into a round. -
Second rest
Place dough on parchment paper, cover, and rest 30–45 minutes. -
Bake
Preheat oven to 230°C / 450°F. Place a Dutch oven (with lid) inside to heat.
Transfer dough (with parchment) into hot pot, cover, and bake 30 minutes.
Remove lid and bake 10–15 minutes until golden brown. -
Cool
Let cool on a rack for at least 1 hour before slicing.
🌿 Mediterranean Highlights
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Olive oil → heart-healthy fats & aroma
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Rosemary → antioxidant, digestive support
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Cranberries → natural sweetness & polyphenols
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Slow fermentation → improved flavor & digestibility
❓ Q & A
Q: Can I use whole-wheat flour?
A: Yes. Use 50% whole-wheat + 50% white flour and add 2–3 tbsp extra water.
Q: Can I skip the Dutch oven?
A: Yes. Bake on a tray with a pan of hot water in the oven for steam.
Q: Is this bread sweet?
A: Mildly. Cranberries add gentle tartness, not dessert-level sweetness.
Q: How should I store it?
A: Wrap in a towel at room temperature for 2 days, or freeze slices up to 2 months.
Q: What pairs well with this bread?
A: Olive oil & balsamic dip, goat cheese, feta, ricotta, or honey.
🍽️ Serving Tip
Drizzle warm slices with olive oil, add a pinch of sea salt, and serve alongside Mediterranean soups, salads, or cheese boards.
