In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Mix well to ensure even distribution of the dry ingredients.

In a separate bowl, stir together the warm water, minced garlic, and chopped rosemary. Allow the mixture to sit for about 5 minutes to let the flavors meld.

Pour the garlic and rosemary mixture into the flour mixture. Stir with a wooden spoon or your hand until a shaggy dough forms. The dough will be sticky; do not add extra flour.

Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 12 to 18 hours. This slow fermentation process develops the flavor and structure of the bread.

After the resting period, flour your work surface generously and turn the dough out onto it. With floured hands, gently shape the dough into a round loaf. Be careful not to deflate the dough too much.

Place the shaped loaf onto a piece of parchment paper. Cover it lightly with a towel and let it rise for another 1 to 2 hours, or until it has visibly puffed up.

While the dough is rising, preheat your oven to 450°F (232°C). Place a Dutch oven or heavy pot with a lid in the oven to preheat as well.

Once the dough has risen, carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid and return it to the oven.

Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 to 20 minutes, until the crust is golden brown and the internal temperature reaches 200°F (93°C).

Remove the bread from the pot and let it cool on a wire rack before slicing. Enjoy your homemade garlic rosemary artisan bread!