In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of salt, and 1 tablespoon of quick yeast.

Gradually pour in 1 ¼ cups of warm water (100-110°F), and add 2 tablespoons of chopped fresh rosemary and 3 minced garlic cloves. Stir until the mixture forms a sticky dough.

Cover the bowl and place it in a warm area for about 60 minutes until the dough doubles in size.

Lightly flour a sheet of parchment paper and transfer the dough onto it. Shape the dough into a round ball and let it rest covered for about 20 minutes.

Preheat your oven to 450°F and place an empty Dutch oven inside to heat for at least 30 minutes.

Lift the dough using the parchment paper and place it into the hot Dutch oven. Score the top with a sharp knife.

Cover the Dutch oven and bake for 30 minutes, then remove the lid and bake for an additional 10 minutes for a golden crust.

Once baked, remove the bread and let it cool on a wire rack for at least 30 minutes before slicing.