Prep the rosemary by removing the leaves from 2 stems of fresh rosemary.

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

Add 3 cups of aerated flour to a mixing bowl with the salt.

Once the yeast is foamy, add the flour and begin to work the mixture into a sticky butfirm dough. You can use your hands or a firm spatula.

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

Preheat the oven to 450°F.

Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.

Add a large sheet of parchment paper to the Dutch oven and place your dough inside.

Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an “x” and 1/4” deep.

Cover with the lid and cook at 450°f for 30 minutes.

At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown.

Tap the loaf as it should sound like a hollow drum.

Let cool before slicing open.