In a large bowl, whisk together bread flour, salt, and instant yeast.

Add the warm water, chopped rosemary, and minced garlic. Mix with a spoon or your hands until a shaggy, sticky dough forms.

Drizzle with a little olive oil, turn the dough to coat, cover the bowl, and let rest at room temperature for 12-18 hours.

Turn the risen dough out onto a heavily floured surface. Fold it over itself a few times and shape into a rough ball.

Place the dough on a parchment-lined sheet, cover, and let rise for 1-2 more hours until puffy.

Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes before baking.

Carefully transfer the dough (using the parchment) into the hot Dutch oven. Score the top, drizzle with oil, and sprinkle with coarse salt.

Bake covered for 30 minutes. Remove the lid and bake for 15-20 more minutes until deep golden brown.

Cool completely on a wire rack for 1-2 hours before slicing.