In a large mixing bowl, combine 3 cups of all-purpose flour, 1.5 teaspoons of salt, and 2 teaspoons of instant yeast. Add 2 tablespoons of minced garlic and 2 tablespoons of finely chopped fresh rosemary. Slowly stir in 1.5 cups of warm water (about 100°F) and 2 tablespoons of olive oil until a sticky, shaggy dough forms.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.

Lightly flour a clean work surface and turn the dough out gently. Shape the dough into a round loaf and let it rest for about 30 minutes.

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to preheat.

Once preheated, remove the Dutch oven, place parchment paper on the bottom, flip your shaped dough onto the paper and lift it into the hot pot. Cover and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for an additional 10 to 15 minutes until golden brown.

Transfer the bread onto a wire rack and allow it to cool for at least 15 minutes before slicing.