This rustic No-Knead Rosemary Cranberry Bread is a cozy, crusty loaf with herby rosemary, sweet-tart cranberries, rich olive oil, and a sprinkle of flaky sea salt. No kneading, no fuss—just mix, rise, and bake for a bakery-style loaf that’s perfect for fall, holidays, or anytime your kitchen needs some warmth.
- Total Time: 13–19 hours (including rise)
- Yield: 1 round loaf 1x
Ingredients
- 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
