1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined. Make sure there are no clumps of yeast or salt.

2. 2. Add Wet Ingredients and Form Dough: Pour the warm water into the dry ingredients. Using a wooden spoon or a sturdy spatula, mix until a shaggy, sticky dough forms. Don’t overmix; just ensure all the flour is incorporated. The dough will be very wet and loose, not smooth like traditional bread dough.

3. 3. First Rise (Overnight Magic): Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (ideally around 70-75 F) for 8 to 12 hours, or even overnight. It should at least double in size and have bubbles on the surface. This long, slow rise is what develops the sourdough-like flavor without actual sourdough starter.

4. 4. Prepare for Baking and Infuse Flavor: About 30 minutes before you’re ready to bake, place your empty cast iron Dutch oven with its lid into your oven and preheat it to 450 F (230 C). While the oven preheats, gently scrape the risen dough onto a lightly floured surface. In a small bowl, combine the 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, and black pepper. Gently pour this herb mixture over the dough.

5. 5. Shape and Transfer: With floured hands, gently fold the edges of the dough towards the center a few times to incorporate the herbs and form a rough ball. Try not to deflate it too much. Carefully remove the hot Dutch oven from the oven (use oven mitts!). Lightly grease the bottom with a tiny bit of olive oil or parchment paper if you’re worried about sticking. Carefully transfer the dough ball into the hot Dutch oven.

6. 6. Bake to Golden Perfection: Place the lid back on the Dutch oven and bake for 30 minutes. This traps the steam, creating that wonderful crust. After 30 minutes, remove the lid and continue baking for another 15-25 minutes, or until the crust is deeply golden brown and sounds hollow when tapped. If desired, sprinkle with flaky sea salt during the last few minutes of baking.

7. 7. Cool Before Slicing: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely for at least 30-60 minutes before slicing. This allows the internal structure to set and prevents a gummy texture.