Whisk together the warm water, active dry yeast, and 2 tablespoons olive oil. Set aside for a few minutes until the mixture gets foamy.
In a large bowl, whisk together the flour and sea salt. Make a well in the center.
Pour the yeast mixture into the well and stir until the dough almost comes together.
Transfer the dough to a lightly floured surface. Add 2 tablespoons olive oil and knead until the dough is smooth and elastic, approximately 5 minutes.
Shape the dough into a smooth ball and place it in a lightly oiled container. Cover and allow the dough to rise until doubled in volume, approximately 40–120 minutes.
Lightly deflate the dough and divide it into two equal portions.
Shape each portion into a circle approximately 7–8 inches in diameter. Place the rounds on a parchment-lined sheet tray, leaving space between them. Two loaves can be placed on a full-size sheet tray.
Brush the dough with the remaining 2 tablespoons olive oil. Cover and allow to rise again until doubled in size, approximately 40 minutes. Preheat oven to 425∞ F and place an oven-safe skillet on the bottom rack.
Remove the cover and gently dimple the dough with your fingertips. Sprinkle with the chopped rosemary and flake salt. Dollop or lightly spread the cranberry sauce over the surface then dimple again.
Put the bread into the oven and carefully add 1 cup of ice cubes to the hot skillet to create steam. Bake for 18–20 minutes, or until golden brown.
