In the bowl of a stand mixer, dissolve the sugar in the water and sprinkle yeast on top, let sit for 10 minutes until bubbly.
With the dough hook set on the lowest setting, add 2 cups of the craisins, slowly add 3 1/2 cups of flour, 1/4 cup Blood Orange Olive Oil, and 2 tsp flaked sea salt.
Continue to knead the dough, on a medium-low setting, for about 5 minutes (if the dough is too sticky and isn't pulling away from the sides of the bowl, add flour a few spoonfuls at a time, while mixing.)
Remove dough from the mixing bowl and use your hands to shape into a ball. Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover with a damp towel.
Place in a warm location and let it rise for 45-60 minutes, or until it has nearly doubled in size.
Preheat oven to 400 degrees. Turn the dough on to a floured surface and roll it until it is 1/2 inch thick. Since you will be using a dutch oven for baking, roll the dough in a circle roughly the size of the dutch oven.
Rub some olive oil on a piece of plastic wrap and cover the dough (olive oil side down) and let the dough continue to rise for another 20 minutes.
Remove the plastic wrap and transfer the dough to the dutch oven (you could also use a baking sheet).
Using your fingers, poke dents through the entire surface of the dough (make sure they are deep and go all the way through the dough).
Generously drizzle the remaining 1/4 olive oil all over the top of the dough and sprinkle with the remaining 2 tbsp cup chopped craisins, 1 tsp of turbinado cane sugar, and 1/4 tsp of flaked sea salt.
Bake for 20 minutes, or until dough is slightly golden and cooked through.
Remove from oven and drizzle with a little more olive oil is desired.