Step 1: In a large mixing bowl, whisk together the bread flour, active dry yeast, and kosher salt until well combined.
Step 2: Stir in the chopped fresh rosemary and dried cranberries so they are evenly distributed throughout the flour.
Step 3: Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains. The dough will be sticky.
Step 4: Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12 to 18 hours. The dough should double in size and be dotted with bubbles.
Step 5: When ready to bake, place a 6-quart Dutch oven (with lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 6: While the oven is heating, turn the dough onto a well-floured surface. Gently shape it into a ball (do not overwork). Place the dough onto a piece of parchment paper.
Step 7: Drizzle the top of the dough with extra virgin olive oil and sprinkle with flaky sea salt.
Step 8: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough and lower it into the pot.
Step 9: Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 12-15 minutes until the crust is deep golden brown.
Step 10: Lift the bread out of the pot and let it cool on a wire rack for at least 30 minutes before slicing.