Sprinkle yeast over warm water; let stand until yeast dissolves and starts to swell, about 5 minutes. Meanwhile, pulse flour, cranberries, rosemary, and salt in a food processor to combine. Add cold water and olive oil to the yeast mixture, then dump this liquid into the dry ingredients; process until it forms a rough ball. (Although I usually find this amount of liquid right, add a tablespoon or so of flour to the mixture is excessively wet and sticky. Add a tablespoon or so of water if dough feels hard and dry.) Continue to process until dough is smooth and elastic, about 30 seconds longer.
Turn dough onto a lightly floured work surface; knead by hand for a few seconds to insure that dough is satiny and smooth. Form dough into a round and place into a large bowl that's been coated with vegetable oil spray; cover with plastic wrap. Place in a warm place until dough doubles, 2 to 3 hours, depending on room temperature.
Turn dough onto a work surface. Halve or quarter dough, forming each piece into a ball. Transfer dough balls, seam side down, to a cornmeal-coated rimmed baking sheet; cover with a barely damp, lightweight kitchen towel. Set sheet in a warm place; let dough shapes rise until almost doubled in size, 45 minutes to 1½ hours, depending on room temperature. (The initial burst of oven heat will help the dough finish its rise.) About 20 minutes before baking the bread, heat oven to 450 degrees.
With a sharp knife, quickly slash each risen loaf about ½-inch deep across the top. Slide risen and slashed dough rounds into the oven. If you have an electric oven, carefully toss ¾ cup water onto oven floor and quickly close oven door to create steam. If you have a gas oven, set a pan of hot water in the oven. Bake until crust is golden brown, 25 to 35 minutes, depending on loaf size. Cool bread on a wire rack. (Can be wrapped in plastic wrap and stored at room temperature a day or two or wrapped loaf can be placed in a zipper-lock bag and frozen up to 1 month. Warm room-temperature bread in a 300-degree oven for 5 to 10 minutes and frozen bread 10 to 15 minutes.)
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/cranberry-rosemary-bread/