Mix the dough: In a large bowl, combine flour, yeast, salt, rosemary, and cranberries. Stir in warm water and olive oil until a shaggy, sticky dough forms. No kneading required.
Let it rise: Cover the bowl with plastic wrap or a towel and let rise at room temperature for 12–18 hours, until bubbly and doubled in size.
Shape the dough: Turn the dough onto a floured surface. Gently shape into a ball. Place on parchment paper and cover with a towel. Let rise 30–60 minutes while oven preheats.
Preheat oven: Place Dutch oven (with lid) in oven and preheat to 450°F (230°C) for at least 30 minutes.
Bake: Carefully remove pot from oven. Transfer dough (on parchment) into pot. Brush with olive oil and sprinkle with sea salt. Cover and bake for 30 minutes.
Uncover and bake another 10–15 minutes, until top is deep golden and crusty.
Cool: Remove bread from pot and let cool on a wire rack for 30 minutes before slicing.
Notes
Use warm (not hot) water to activate the yeast.
Let rise at room temperature; if your kitchen is cool, use the oven with the light on.
Don’t over-handle the dough—be gentle when shaping.
For variation, add 1/2 cup chopped walnuts or a dash of orange zest.
Use a sharp knife or bread lame for easier slicing once cooled.
