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

Introduction

This No-Knead Rosemary Cranberry Bread is a beautiful artisan-style loaf made with minimal effort and maximum flavor. With a long, slow rise, the dough develops deep character while staying incredibly simple to prepare. Fresh rosemary brings earthy aroma, dried cranberries add subtle sweetness, and a drizzle of olive oil with a sprinkle of sea salt gives the crust a rustic, bakery-quality finish. The Dutch oven method ensures a crisp, golden crust and a tender, airy interior—perfect for serving warm with butter, pairing with soups, or enjoying on its own.

The process involves only a few minutes of hands-on time, followed by a patient rise that lets the yeast work slowly for the best texture. Baking inside a preheated Dutch oven creates steam that mimics professional bread ovens, giving the loaf its signature crackling crust. Despite its artisan look, this bread is effortless and forgiving, making it an ideal recipe for beginners and seasoned bakers alike.