Instructions:
Mix dry ingredients: In a large bowl, whisk together flour, salt, sugar, and instant yeast.
Add wet ingredients: Stir in warm water, olive oil, minced garlic, and rosemary until a sticky dough forms. It will be wet and shaggy — no kneading needed!
First rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12–18 hours, until the dough has doubled in size and is bubbly.
Shape the dough: Lightly flour a work surface. Scrape the dough out of the bowl onto the surface. Fold it over a few times to shape it into a rough ball. Cover loosely with a towel and let rest for 30 minutes.
Preheat oven: About 30 minutes before baking, place a Dutch oven or heavy oven-safe pot with lid into the oven and preheat to 450°F (230°C).
Bake: Carefully remove the hot Dutch oven from the oven. Transfer the dough ball into the pot. Drizzle with olive oil and sprinkle coarse sea salt on top, if using. Cover with the lid and bake for 30 minutes.
Finish baking: Remove the lid and bake for an additional 10–15 minutes until the bread is golden brown and crusty.
Cool: Remove bread from the pot and let cool on a wire rack before slicing.
