Ingredients:
3 ½ cups (440g) all-purpose or bread flour
1 ½ tsp salt
1 tsp sugar (optional, for slight sweetness)
2 tsp fresh rosemary, chopped (or 1 tsp dried)
1 ¼ tsp instant yeast (or active dry yeast)
1 ½ cups (360ml) warm water (not too hot, around 38°C / 100°F)
1 tbsp olive oil (optional, for added flavor)
Extra flour for dusting
Instructions:
Mix the Dough:

In a large bowl, whisk together the flour, salt, sugar, rosemary, and yeast.
Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
If using, drizzle olive oil over the dough and mix slightly.
First Rise (Slow Fermentation):

Cover the bowl with plastic wrap or a kitchen towel.
Let it rise at room temperature (21-24°C / 70-75°F) for 12–18 hours. The dough should double in size and have bubbles on the surface.
Shape the Dough:

Lightly flour a clean surface and your hands.
Turn the dough out and gently shape it into a ball without deflating it too much.
Place it on parchment paper and cover with a towel. Let it rest for 30-45 minutes.
Preheat the Oven & Dutch Oven:

Place a Dutch oven (or heavy oven-safe pot with a lid) in the oven.
Preheat to 230°C (450°F) for at least 30 minutes.
Bake the Bread:

Carefully place the dough (on parchment) into the hot Dutch oven.
Cover and bake for 30 minutes.
Remove the lid and bake uncovered for 10-15 more minutes, until golden brown.
Cool & Serve:

Let the bread cool on a wire rack for at least 30 minutes before slicing.
Enjoy with olive oil, butter, or alongside a hearty soup!