Ingredients:

• 3 cups all-purpose flour
• ½ teaspoon quick-rise instant yeast
• 1½ teaspoons kosher salt
• 1½ cups water (room temperature or slightly warm)
• 1½ tablespoons fresh rosemary (finely chopped)

Instructions:

1. Mix the Dough (Part 1):
   • In a large bowl, whisk together the flour, yeast, and salt.
   • Add the water and stir with a spatula or wooden spoon. The dough will be very wet and sticky—if it seems too dry, add a tablespoon of water at a time.
   • Once the water is incorporated, fold in the chopped rosemary gently.
   • Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for at least 12 hours (overnight works well).
2. Shape the Dough (Part 2):
   • When the dough has rested and risen, move your oven rack to the lowest setting.
   • Place your Dutch oven (or any oven-safe pot) in the oven and preheat it to 450°F.
   • Gently turn the dough out onto a piece of lightly floured parchment paper.
   • Flour your hands and shape the dough into a rough ball or oval shape—don’t worry about perfection, as it will shape nicely during baking.
   • Cover the dough with plastic wrap or a towel and allow it to rest while the oven preheats.
3. Bake the Bread:
   • Once the oven is preheated, carefully transfer the dough (with the parchment paper) into the hot Dutch oven.
   • Cover with the lid and bake for 30 minutes.
   • After 30 minutes, remove the lid and continue baking for 10-15 minutes to achieve a golden brown, crispy crust.
4. Cool and Serve:
   • Once the bread is done, remove it from the oven.
   • Let it cool in the Dutch oven or on a wire rack.
   • Slice and enjoy!

Notes:

• This recipe is no-knead, and you don't need to score the dough. The natural rise creates a beautiful, rustic look.
• Parchment paper is essential to help move the sticky dough into the hot pot and prevent it from sticking.
• Ensure that your Dutch oven or pan is safe for high temperatures (450°F).
• Preheating the Dutch oven is key for getting that perfect crust.
• Only use fresh rosemary for the best flavor and texture. Dried rosemary won't give the same result. You can substitute other fresh herbs or omit them entirely if needed.
• If using active dry yeast instead of quick-rise instant yeast, dissolve it in warm water and let it sit for 10 minutes before mixing it into the dough.

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