Directions

In a small mixing bowl or microwave safe dish, heat the water to roughly (110°F/43.3°C). Add the sugar and 23g of the bread flour. Mix thoroughly and allow to proof in a warm place for 20-30 minutes. Once the yeast has proven, place the mixture in a stand mixer, add the remaining flour and salt. Mix to fully develop the gluten. When the gluten has been fully developed, slowly add in the olive oil in a thin ribbon, continuing to mix on high speed, until the dough has fully absorbed the oil.

Remove from the mixer and place on a lightly oiled surface. Work into a smooth ball and allow to rest for 15-20 minutes or until the gluten is relaxed. When the dough is soft and can be easily worked with, press and stretch it into a rectangle approximately 2-3 cm thick. Spray with water, and cover with a thin film of olive oil. Dust the surface with flour and fold in thirds. Turn 90 degrees and repeat the process. This is one “turn”. Cover the dough and allow to proof for 90 minutes or until it has doubled in size.

After the first proofing, punch the dough down lightly to removed excess carbon dioxide, press flat into a rectangle and repeat with the water, oil and flour. This time, sprinkle the dried cranberries over the surface of the dough before folding in thirds, turning 90 degrees and then folding in thirds again. Allow to proof another 90 minutes.
When the allotted time has passed, stretch the dough to fit the measurements of the baking pan. Heat the over to 450°F/230°C. Allow the dough to double in size again, 

between 1 and 2 hours. When the dough has risen to the desired volume, brush the top with olive oil and gently press the tips of the fingers into the surface to create small indentations. Place in the oven and bake 10-12 minutes or until the dough has risen and the shape has set. Remove from the oven and top with the rosemary and dried cranberries. Return to the oven and bake until the bread is richly browned. Remove from the oven and allow to cool thoroughly before portioning.