1. In a large bowl, combine the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms. This is a no-knead bread, so resist the urge to overmix.
2. Fold in the rosemary and garlic until evenly distributed throughout the dough. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12 to 18 hours. Overnight works great!
3. Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside the oven to heat up.
4. Meanwhile, turn the dough out onto a well-floured surface. Shape it into a round loaf, using just enough flour to keep it from sticking.
5. Carefully remove the heated pot from the oven. Place the dough inside, seam side down. If desired, brush the top with olive oil for an extra golden crust.
6. Cover the pot with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes, or until the bread is golden brown and crusty.
7. Remove the bread from the oven and let it cool on a wire rack before slicing. Patience is key here—let it cool to lock in all those wonderful flavors.

This simple process allows you to enjoy the satisfaction of homemade bread without the fuss of traditional methods. And trust me, the reward is well worth the wait.