1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and yeast until well combined. This ensures even distribution of the yeast and salt throughout the dough.

2. Add Wet Ingredients and Rosemary: Pour the warm water and chopped fresh rosemary into the dry ingredients. Stir with a wooden spoon or a sturdy spatula until a shaggy, sticky dough forms. Don’t overmix; just ensure all the flour is hydrated.

3. First Rise (Overnight Proof): Lightly grease another large bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature (around 68-72 F) for 12-18 hours, or overnight. The dough should double in size, become bubbly, and have a slightly boozy smell.

4. Prepare for Baking: About 30 minutes before you plan to bake, place a 6-quart Dutch oven (with its lid) into your oven. Preheat the oven to 450 F (230 C). Allowing the Dutch oven to preheat fully is crucial for achieving a crispy crust.

5. Shape the Dough: While the oven preheats, gently scrape the dough out onto a lightly floured surface. Fold the edges of the dough towards the center a few times to create a round shape. Avoid excessive handling; you want to keep as much air in the dough as possible.

6. Bake the Loaf: Carefully remove the hot Dutch oven from the oven. Drizzle 1 tablespoon of olive oil into the bottom of the hot pot. Gently transfer the dough seam-side up into the Dutch oven. Cover with the lid and bake for 30 minutes.

7. Final Bake for Crust: After 30 minutes, remove the lid from the Dutch oven. Continue to bake for another 10-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.

8. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This step is essential for the internal structure to set and for the crust to remain crisp.