In large bowl, combine flour, yeast, salt and fresh rosemary. Add water and olive oil, stir together with wooden spoon or silicone spatula until all of flour is saturated. Cover bowl with clean dish towel and let rest at room temperature for 6 hours or overnight.

Lightly flour clean hands and stretch and fold dough, turn bowl 90 degrees. Repeat 3 more times. Cover and let sit for 2 more hours or until doubled in size.

About 30 minutes before dough is done rising, place large 6-quart Dutch oven in oven and preheat to 450 degrees F.

When dough is finished rising, uncover and sprinkle with flour, if needed. Using floured hands begin to shape dough into ball stretching and tucking dough under itself to create a smooth and tight dough ball. Place it onto piece of parchment paper.

Carefully remove Dutch oven from oven. Lift edges of parchment paper with dough on it and carefully transfer it into heated Dutch oven. Cover with the lid and bake for 30 minutes on bottom oven rack. Remove lid and continue to bake for additional 15 to 20 minutes, or until crust is golden brown.

Transfer to wire rack to cool for at least 15 minutes. Serve warm or at room temperature.