In a measuring cup, dissolve the yeast in the 1/3 cup warm water and mix in the teaspoon of sugar. Let the mixture sit for ten minutes, or until it thickens. Meanwhile, in a mixing bowl combine the 2/3 cup sugar, salt, and oil and whisk well. Add the boiled water to dissolve the salt and sugar and then add the cold water to cool the mixture. Add the two eggs and whisk in. Whisk in the cornmeal.
When the yeast is thick and bubbly, add to the mixing bowl and whisk in. Add the 3 cups of bread flour, one cup at a time, and mix in well. Add another ¼ cup of flour and mix in. Sprinkle some of the remaining flour on your counter and turn the dough out of the bowl on top of the four. Knead the dough, adding more flour a little at a time, and mixing it in completely each time, until the dough is soft.
Grease the bowl with the 1 teaspoon of oil and rub the top of the dough with your oiled hand and return the dough to the bowl. Cover and let rise for 1 ½ hours.
Turn the dough onto your counter, press it flatter, and grab a few handfuls of the figs and cranberries and press them into the dough. Fold the dough over to cover the fruit, flatten gently and then press another handful of fruit into the dough. Fold the dough over and repeat, until all of the fruit has been added to the dough. Dust your hands with flour as needed.
Divide the dough in half.