Add yeast to hot water and let sit for 5 minutes until foamy.

Prep the rosemary by removing leaves from 2-3 stems and finely dice. Chop the garlic or measure out prechopped/minced garlic.

Measure the flour by gently scooping and leveling.

Add chopped rosemary and garlic to the flour along with salt and mix well.

Once the yeast is foamy, pour the yeast/water mixture into a large bowl and add the flour. Mix to form a sticky but firm ball of dough.

Cover with a damp cloth or plastic wrap and let sit for 1 hour to double in size.

During rising time, preheat the oven to 450°F.

Lightly dust a flat surface and gently shape the dough into a round loaf.

Place a large sheet of parchment paper in the Dutch oven and add the dough. Score the top with a straight cut or an 'X'.

Cover with the lid and bake at 450°F for 30 minutes.

Remove the lid and bake for another 5-10 minutes until the crust is golden brown.

Let cool before slicing.