Whisk flour and yeast together in a medium bowl. Add room-temperature water and one tablespoon olive oil and stir with a wooden spoon until a shaggy mass forms and no dry flour remains.

Cover bowl with plastic wrap and let sit for 10 minutes.

Sprinkle table salt and 3 tablespoons chopped rosemary over dough, drizzle on the remaining 3 tablespoons olive oil, and mix until fully incorporated.

Cover bowl with plastic and let dough rest for 20 minutes.

Using your wet hands, fold dough over itself by gently lifting and folding the edge of the dough toward the middle. Turn bowl 90 degrees and fold again.

Turn the bowl and fold dough 4 more times (total of 6 turns). Cover bowl with plastic and let dough rest for 20 minutes.

Repeat folding technique, turning bowl each time, until dough tightens slightly, for a total of 3 more times over the next 2 hours.

Then cover bowl with plastic and refrigerate for at least 12 hours or up to 24 hours.

Heat oven and a large cast iron pot (lid on) to 450F.

Take dough from the refrigerator and shape it into a boule, with the seam facing down. Let rise on a piece of floured parchment paper, covered with a piece of plastic wrapped sprayed with vegetable oil spray.

Once oven and pot have come up to temperature, carefully transfer the loaf to the dutch oven on the piece of parchment.

Slash the loaf across the top with a sharp knife or lame. Brush with olive oil and sprinkle with remaining rosemary and the sea salt.

Bake with the cover on for 40 minutes. Remove lid and bake for 15-20 minutes more, until the loaf is golden brown and crusty.

Let cool to room temperature. Best if served the same day.