Mix the Dough:
In a large mixing bowl, combine the flour, salt, instant yeast (or active dry yeast), chopped rosemary, and minced garlic (if using). Stir well to evenly distribute the dry ingredients. Add the warm water to the bowl and mix until a shaggy, sticky dough forms. The dough should be quite wet and sticky, but don’t worry; this is what will give the bread its light, airy texture. If you decide to use olive oil for extra flavor, add it to the mixture at this stage. Once the dough is well mixed, cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12 to 18 hours. The dough will rise and become bubbly, indicating that the yeast has worked its magic and the flavors have developed.
Shape the Loaf:
After the dough has risen, it will be soft and slightly sticky. Gently flour a clean surface and turn the dough out onto it. Lightly shape the dough into a round or oval loaf, being careful not to deflate it too much. The goal is to maintain its airiness. Once shaped, place the dough onto a piece of parchment paper for easy transfer later. Cover the dough with a towel and let it rest for 30 to 40 minutes. This resting period allows the dough to relax and prepare for baking.
Preheat the Oven:
While the dough is resting, place a Dutch oven (or any heavy, lidded pot) inside the oven. Preheat the oven to 450°F (232°C) for at least 30 minutes. This is an essential step, as the preheated pot will create a steamy environment for the bread, resulting in a crispy crust and a tender interior. Make sure the pot is hot enough before placing the dough inside.
Bake:
Once the oven and pot are preheated, carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it into the pot. Be careful, as the pot will be extremely hot. If desired, you can place an additional sprig of rosemary on top of the dough for a beautiful presentation and added flavor. Cover the pot with its lid and bake the bread for 30 minutes. This covered baking time will help the dough steam and rise beautifully. After 30 minutes, remove the lid and continue baking for an additional 10 to 15 minutes, or until the bread is golden brown and has a crisp, crackly crust.
Cool & Serve:
Once the bread is done baking, remove it from the oven and allow it to cool in the pot for about 5 minutes. Then, carefully transfer the bread to a wire rack to cool completely for at least 20 minutes. This cooling period is essential to set the texture of the bread, making it easier to slice. Slice and serve the bread while still warm for the best flavor, or store it in an airtight container for later enjoyment.
