In a large bowl stir together flour, salt and yeast. if adding rosemary, slightly crush it and add. Add crushed garlic (if using). Add water and using a spoon mix well.
The dough will be wet and shaggy .Don't over work the dough. The less you work with it, more fluffy and soft the bread will be.
Cover and let the container be on kitchen counter for 8-12 hours. (I prefer doing it overnight). The dough will rise and look bubbly at the surface.
When ready to bake, Preheat the oven to 220-degree celsius. Place an oven proof baking dish covered with a lid (Dutch Oven or any heavy bottom) for about 20 minutes.
While the dish is heating up, with floured hands remove the dough from the container and place on a well-floured surface. Shape it to a loaf.
At the end of the heating period, carefully remove the dish. If you want to be extra careful,slide in a piece of parchment paper/or brush with oil to prevent the bread from sticking.
Carefully slide in the dough ball. Cover the lid and bake for 30 minutes covered.Then remove lid and bake for 10-15 minutes / till you get a golden brown crust (Which ever is earliest) .
Remove and let the loaf come to room temperature.