In a large bowl, whisk flour, salt, and yeast. Pour in warm water and add rosemary and garlic. Use a wooden spoon to stir just until a shaggy dough forms – do be sure to mix until the garlic and rosemary are distributed throughout. The mixture will be wet and very sticky to the touch.

Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450°F. Once oven is preheated, place a 6 quart Dutch oven (with cover) in oven 30 minutes before baking.

Dust the top with more flour and working quickly, with floured hands, fold two sides in towards the center then flip over. Re-flour hands and gently shape the dough into a ball by rotating it with both of your hands and pulling it under itself.

Re-flour your hands and scoop up the dough and place it on a piece of parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Cut the parchment to be just a little larger than the bottom of your Dutch oven, as needed.

Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with parchment paper beneath. Cover Dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered, until dough is baked through and golden brown on top. Cool before slicing.