Step 1: In a large mixing bowl, combine the all-purpose flour, active dry yeast, and fine sea salt. Stir well to ensure ingredients are evenly distributed.
Step 2: Add the chopped fresh rosemary and dried cranberries to the dry ingredients, stirring again to incorporate them thoroughly.
Step 3: Pour in the warm water and mix with a wooden spoon or a sturdy spatula until a shaggy, sticky dough forms. Be careful not to overmix; just combine until no dry flour remains. Do not knead.
Step 4: Drizzle 1 tablespoon of olive oil over the surface of the dough. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature (ideally around 70°F/21°C) for 12-18 hours, or until it has doubled in size and the surface is bubbly.
Step 5: After the long rise, lightly flour your work surface. Gently scrape the dough out of the bowl onto the floured surface. Using floured hands, lightly shape the dough into a round or oval. Avoid punching down or overworking the dough to preserve the air bubbles.
Step 6: Place the shaped dough onto a piece of parchment paper. If desired, lightly cover it again with plastic wrap and let it rest for another 20-30 minutes while your oven preheats.
Step 7: Preheat your oven to 450°F (232°C) with a heavy Dutch oven (or other oven-safe pot with a lid) inside for at least 30 minutes. This ensures the pot is piping hot.
Step 8: Carefully remove the scorching hot Dutch oven from the oven. Using the parchment paper as a sling, gently transfer the dough into the hot Dutch oven. With a sharp knife or razor blade, score the top of the dough 2-3 times.
Step 9: Cover the Dutch oven with its lid and bake for 30 minutes.
Step 10: Remove the lid and continue to bake for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
Step 11: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle generously with flaky sea salt just before serving for the best flavor and texture.