In a large mixing bowl, combine the flour, salt, and instant yeast. Add the chopped rosemary and minced garlic, stirring to distribute them evenly. Pour in the warm water and stir with a wooden spoon or your hands until a shaggy dough forms.

This step always reminds me of how forgiving no-knead bread is—no need for perfection, just mix until everything comes together.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. This long rise is what gives the bread its incredible texture and flavor.

The first time I made this bread, I remember peeking under the towel several times, amazed at how the dough transformed. By the next morning, it had doubled in size, with bubbles forming on the surface—a sure sign of success!

Once the dough has risen, lightly flour your work surface and turn the dough out onto it. With floured hands, gently shape it into a round loaf. No kneading is required—just a few folds to give it structure.

Place the dough on a piece of parchment paper and let it rest for another 30 minutes while the oven heats up.

Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat for at least 30 minutes. This ensures the bread bakes in a hot, steamy environment, which is key to achieving a crisp crust.

The anticipation during this step always excites me. Knowing that the next stage involves baking something so satisfying is part of the joy.

Carefully remove the hot Dutch oven from the oven and transfer the dough (with the parchment paper) into it. Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and crackly. The aroma of rosemary and garlic wafting from the oven at this point is pure heaven.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 10 minutes before slicing. This step is crucial to allow the interior to set properly.