1-2 Tablespoon minced fresh rosemary (feel free to omit if you don't have or sub another favorite herb)
Instructions
Combine flour, yeast, salt and rosemary in a large bowl. Stir in the warm water and stir until combined using a spoon or spatula. It's okay if the mixture looks a little shaggy. Cover with a towel or plastic wrap and let dough sit on the counter overnight, or for at least 12 hours.
When ready to make the bread, place a dutch oven in the oven at 450 degrees for 30 minutes. While dutch oven is heating up, transfer dough to a floured surface, it will be bubbly and sticky. Add a little flour and gently fold and tuck it into a round ball (it will still be a pretty loose dough). Using oven mitts, carefully take hot pot out of the oven, add a teaspoon of olive oil to the dutch oven and drop the ball of dough into the hot pot. Cover with the lid and place back into the oven to bake for 30 minutes. Remove lid and let it bake another 10-15 minutes or until brown.
Notes
Recipe adapted from http://allrecipes.com/recipe/no-knead-artisan-style-bread/
Recipe by Nutritious Eats at https://www.nutritiouseats.com/rosemary-dutch-oven-bread/