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

Prep: 5 minutes
Rest: 12–18 hours
Bake: 40 minutes
Total: ~13 hours

 Servings:

12 slices

 Ingredients:

• 3 cups all-purpose or bread flour

• 1½ cups warm water

• 2 tbsp olive oil

• 1¼ tsp salt

• ½ tsp instant yeast

• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)

• ½ cup dried cranberries

• Extra olive oil + flaky sea salt for topping

 Instructions:

1. In a large bowl, stir flour, salt, yeast, rosemary, and cranberries.

2. Add water and olive oil. Mix until shaggy dough forms.

3. Cover and let rise at room temp 12–18 hours.

4. Preheat oven to 230°C (450°F) with Dutch oven inside.

5. Transfer dough to parchment, drizzle olive oil, sprinkle sea salt.

6. Bake covered 30 minutes, uncovered 10 minutes until golden.

7. Cool completely before slicing.

 Pro Tips:

• Don’t skip long rise — it creates airy texture.

• Use orange zest with cranberries for flavor boost.

• Brush crust with olive oil after baking for shine.

 Nutrition (Per Slice – Approx):

Calories: 165
Carbs: 28g
Fat: 4g
Protein: 4g

 WW Points (Estimated):

• Flour + cranberries + olive oil = approx

 5 WW Points per slice

(Using less cranberries drops to 4 points)

Q/A Notes:

Q: Can I use dried rosemary?
Yes — use ⅓ the amount of fresh.

Q: Can I bake without Dutch oven?
Yes — bake on sheet pan with oven-safe bowl over dough.

Q: Can I make it whole wheat?
Yes — use 1½ cups whole wheat + 1½ cups white flour.

Q: Can I freeze this bread?
Yes — slice and freeze up to 2 months.

Q: Why is my dough sticky?
That’s normal — no-knead dough should be wet.