In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water, stirring until a shaggy dough forms. This is where my grandmother’s advice rings true: trust your senses. The dough should be sticky but not wet.

Gently fold in the rosemary and garlic. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. The dough will rise and bubble, much like the excitement in my childhood kitchen.

Once the dough has risen, preheat your oven to 450°F. Place a Dutch oven inside to heat for about 30 minutes.

Turn the dough out onto a floured surface and shape it into a ball. Use just enough flour to handle the dough, keeping it soft.

Carefully remove the hot Dutch oven and place the dough inside. Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 10-15 minutes, until the crust is golden brown. This is the moment when your kitchen smells like a bakery — pure bliss.

Let the bread cool on a wire rack before slicing. This step requires patience, a skill I’ve honed over years of baking and waiting for the perfect taste.