In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ teaspoon of instant yeast, and 1 ½ teaspoons of coarse sea salt. Stir thoroughly until everything is well integrated.

Create a well in the center of your flour mixture and pour in 1 ½ cups of lukewarm water, drizzle in extra-virgin olive oil, and add chopped fresh rosemary. Mix until a shaggy dough forms.

Cover the bowl tightly and let the dough rise at room temperature for about 2 hours until doubled in size.

Flour a clean surface and gently turn the dough out, shaping it into a rough ball with slightly taut outside.

Place the shaped dough on parchment paper, sprinkle with extra sea salt, and preheat your Dutch oven to 450°F.

Transfer the dough into the Dutch oven, cover, and bake for 30 minutes for a moist interior and crispy crust.

After 30 minutes, uncover and bake for an additional 15-20 minutes until the crust is golden brown.

Let the bread cool on a wire rack for at least 30 minutes before slicing.