1. In a large mixing bowl, whisk together the flour, salt, and instant yeast.
2. Stir in the chopped rosemary and minced garlic, ensuring they are evenly distributed.
3. Add the warm water and olive oil, mixing until you have a shaggy dough.
4. Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for 12-18 hours. The dough should double in size and be covered in bubbles.
5. Preheat your oven to 450°F and place a Dutch oven inside to heat.
6. Transfer the dough onto a floured surface, shaping it into a ball. Use a gentle hand; remember, no kneading required!
7. Place the dough on a piece of parchment paper. Carefully remove the heated Dutch oven and place the dough inside, parchment paper and all.
8. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.
9. Remove from the oven and let cool on a wire rack before slicing.

As you bake, remember my abuela’s advice: let the aroma guide you. It’s a sensory experience as much as it is a culinary one.