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

Prep the rosemary by removing the leaves from 2-3 stems, finely chopping, and setting aside. Chop the garlic.

Measure the flour by gently scooping and leveling.

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

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

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

During the rise time, reheat the oven to 450?F.

Lightly dust a flat dry 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.

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

Let cool before slicing.