Step 1: Sauté the Garlic

1. In a small skillet, heat olive oil over medium heat.

2. Add minced garlic and sauté for 1–2 minutes until fragrant and just golden (don’t burn it).

3. Remove from heat and let cool slightly.

Step 2: Mix the Dough
4. In a large bowl, combine flour, salt, and instant yeast.
5. Add the sautéed garlic (with oil) and chopped rosemary.
6. Pour in warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
7. Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Step 3: Let It Rise
8. Let the dough rest at room temperature for 12 to 18 hours.
9. It should double in size and look bubbly and airy.

Step 4: Shape the Dough
10. Generously flour a surface and turn out the dough.
11. With floured hands, fold the dough over itself a few times and shape it into a round loaf.
12. Place on a sheet of parchment paper and dust the top with a little flour or cornmeal.
13. Cover loosely with a towel and let rest for 30–45 minutes.

Step 5: Preheat the Oven
14. While the dough rests, place your Dutch oven (with the lid on) into the oven.
15. Preheat to 450°F (232°C) for at least 30 minutes.

Step 6: Bake the Bread
16. Carefully remove the hot pot from the oven.
17. Use the parchment paper to transfer the dough into the Dutch oven.
18. Cover and bake for 30 minutes.
19. Uncover and bake for an additional 10–15 minutes until the crust is deep golden brown.

Step 7: Cool & Serve
20. Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.
21. Serve with olive oil, butter, or alongside your favorite soup.