In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 2 mins. on the lowest setting. Cover and leave to rise at room temperature for approx. 1 ½ hrs.
On a lightly floured surface, roll out the dough to a thickness of approx. 5 mm. Place on a baking tray lined with baking paper. Season the crème fraîche, spread on top of the dough. Peel the asparagus into thin strips using a peeler, arrange on top of the dough along with the feta, tomatoes and cranberries.
Approx. 18 mins. on the bottom shelf of an oven preheated to 240°C.