🍞 Cranberry Rosemary Bread
This Cranberry Rosemary Bread is a rustic olive-oil loaf with tart cranberries, fresh rosemary, and flaky salt on a golden crust. It is the kind of bread you tear at the table next to soup, cheese, or a simple salad.
I love how the cranberries bake into little jammy pockets. Extra-virgin olive oil keeps the crumb tender, and the rosemary on top is not optional. 🌿
Jump to Recipe ↓ 🍞
Why You’ll Love This Bread 🌿
- 🍞 One bowl, no complicated shaping
- 🍒 Tart cranberries in the crust
- 🌿 Fresh rosemary on top
- 🫒 Extra-virgin olive oil in the dough
- 🧂 Flaky salt after the bake
- 🍽️ Same-day rustic loaf
- 🧀 Perfect with cheese, soup, or olive oil
Why This Loaf Fits an Anti-Inflammatory Mediterranean Plate
This is a Mediterranean table bread more than a sweet bakery loaf. Extra-virgin olive oil takes the place of a butter-heavy dough. Rosemary is the herb. Cranberries add color and a tart bite without frosting or a glaze. Tear it, dip it in olive oil, or put it next to a bowl of soup.
The dough is wet on purpose. That is what gives you the open crumb and the blistered crust in the photo. Do not add extra flour unless it is too sticky to lift.
Frequently Asked Questions ❓
Can I use dried rosemary? 🌿
Fresh is better for the top of the loaf. If you only have dried, use 1 teaspoon in the dough and skip the whole sprigs on the crust.
Do the cranberries need to be soaked? 🍒
A 10-minute soak in warm water keeps them from stealing moisture from the dough. Pat them dry before you fold them in.
Can I bake this in a Dutch oven? 🍲
Yes. Preheat the pot for 20 minutes, then bake covered for 20 minutes and uncovered for 12–15 minutes more.
How should I store it? 🥡
Keep it cut-side down on a board for the first day. After that, wrap it and toast slices. It also freezes well.
🍞 Cranberry Rosemary Bread
Ingredients 🛒
For the Dough
- 3 cups (390 g) bread flour or all-purpose flour
- 2¼ teaspoons instant yeast (1 packet)
- 1½ teaspoons sea salt
- 1 teaspoon honey
- 1 cup plus 2 tablespoons (270 ml) warm water
- 3 tablespoons extra-virgin olive oil
- ¾ cup dried cranberries, soaked 10 minutes and patted dry
- 1 tablespoon chopped fresh rosemary
For the Top
- 1 tablespoon extra-virgin olive oil
- A few extra dried cranberries
- 3–4 small sprigs fresh rosemary
- Flaky sea salt
Instructions 👩🍳
- In a large bowl, mix the flour, yeast, and salt. Stir in the honey, warm water, and olive oil until no dry flour remains. The dough will be shaggy and sticky.
- Fold in the cranberries and chopped rosemary. Cover and let rise in a warm spot until doubled, about 60 minutes.
- Heat the oven to 425°F (220°C). Line a baking sheet or heat a Dutch oven.
- Turn the dough onto a lightly oiled sheet. Shape it into a round loaf with oiled hands. Press a few extra cranberries and rosemary sprigs on top. Drizzle with olive oil and sprinkle with flaky salt.
- Bake 28–32 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. Cool at least 20 minutes before slicing.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Net carbohydrates | 40g |
| Total carbohydrates | 43g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 370mg |
Estimates based on an olive-oil rustic loaf with dried cranberries. Exact numbers vary with flour brand and slice size.
Notes & Tips 💡
- Use an olive oil you like the taste of — it flavors the crumb and the crust.
- A sticky dough bakes up lighter than a stiff one. Oil your hands instead of adding more flour.
- Press the topping cranberries and rosemary on just before the loaf goes in the oven so they stay on the crust.
- If the top browns too fast, tent it loosely with foil for the last 8 minutes.
- This is best the day it is baked, still a little warm, with more olive oil on the side.
This Cranberry Rosemary Bread is golden, herby, and built for the table. A simple loaf with olive oil, rosemary, and tart cranberries. 🍞🌿
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
