In a large bowl, whisk together the flour, instant yeast, and fine sea salt.

If using active dry yeast, dissolve it in 1/4 cup warm water with a pinch of sugar and let it bubble for 5–7 minutes before adding to the flour.

Stir in the chopped rosemary and minced garlic. Pour in lukewarm water and 2 tablespoons of olive oil. Stir until you have a shaggy, sticky dough.

Cover the bowl tightly with plastic wrap or a lid and let it sit at room temperature for 12–18 hours.

For a shorter rise, let it sit for 6–8 hours in a warmer spot.

After the rise, lightly flour your work surface. With floured hands, lift the dough from the bowl, fold it over itself once or twice to form a rough ball.

Let it rest for 15–30 minutes uncovered.

Place the dough seam-side down onto a piece of parchment. Cover loosely and let rise for another 45–60 minutes.

Preheat your oven to 450°F (230°C) with the Dutch oven inside for at least 30 minutes.

Carefully remove the pot from the oven, lift the dough using parchment, place it in the pot, and brush the top with olive oil. Sprinkle with salt if using.

Cover and bake for 30 minutes. Then remove the lid and bake another 10–15 minutes until deep golden and crusty.

Optional: Melt butter with a pinch of minced garlic and a teaspoon of chopped rosemary. Brush over the warm loaf.

Let the bread cool on a rack for at least 20 minutes before slicing.