Preparation

• Roll up your sleeves and grab an apron.
• In a large mixing bowl, whisk together the flour, salt, yeast, and chopped rosemary until fully combined.
• Add warm water and mix using a wooden spoon until the water is incorporated, then form into a ball using your hands.
• Place the dough into the proofing bowl covered with a damp linen and let rise for 4-6 hours.
• Preheat the oven to 450 degrees.
• Flour a clean surface, remove the dough from the bowl, and knead briefly while forming into a ball.
• Let the dough rest for about 30 minutes, then score the top with a big X.
• Place the dough into the dutch oven, cover with the lid, and bake for about 30 minutes.
• Remove the lid and bake for an additional 10-15 minutes until golden brown.
• Once done, take the loaf out of the pot and sprinkle sea salt on top. Cool, then slice and enjoy!