In a large bowl, whisk together 3 cups of all-purpose flour, 1½ teaspoons of sea salt, and ½ teaspoon of instant yeast. Gradually add 1½ cups of warm water, stirring until a shaggy dough forms.

Gently fold in ½ cup of chopped fresh cranberries and 2 tablespoons of chopped fresh rosemary to the dough.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.

Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up. Shape the dough into a ball and let it rest for about 30 minutes.

Carefully drizzle some olive oil inside the hot Dutch oven. Transfer the dough onto parchment paper and place it inside the pot.

Cover the Dutch oven and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.

After baking, allow the bread to cool on a wire rack for at least 30 minutes before slicing.