To activate the yeast, dissolve the yeast and the sugar in the warm water. Set aside for about five to ten minutes until foamy.
In a stand mixer bowl, add the flour, salt, and vegetable oil. Pour in the foamy yeast mixture and beat at medium speed until a soft, elastic dough forms.
Transfer the dough into a baking pan and cover it with a damp cloth. Let it rise for about twenty minutes until doubled in size.
Poke deep dents into the risen dough with your fingers, then top it with cranberries, rosemary, thyme, and sprinkle with sea salt.
Bake in a preheated oven for about twenty minutes or until the bread is slightly golden and cooked through. Slice and serve warm.
