NO KNEAD ROSEMARY GARLIC BREAD

Makes 1 loaf.
3 cups flour
1/4 tsp yeast
1 1/2 tsp salt
1 1/2 cup water
2 cloves garlic, finely chopped
1 spring rosemary, chopped

Combine the flour, yeast, and salt in a large bowl. Stir in the water. Get all the ingredients well combined. The dough will be shaggy and not at all smooth. Top with rosemary and garlic. Cover with plastic wrap and set aside for 18-24 hours. 
After all those hours have passed the dough should be dotted with bubbles. lightly flour the counter top and your hands. Turn out the dough and fold over two or three times, incorporating the rosemary and garlic.
Flour a clean kitchen towel (not terry cloth). Form dough into a round and let rest on the floured cloth. Sprinkle some more flour  on top, cover and set aside in a draft-free warm area for 1-2 hours. Dough will double in size. 
About a half hour before you want to bake your bread preheat the oven to 450 degrees F. Put in a heavy lidded baking dish, like a ceramic or enamel dutch oven or covered Pyrex casserole as you preheate.
When the oven is hot, hot remove the dish. Literally drop in your bread dough from the kitchen towel in the hot dish-carefully. It might not look pretty but this is artisan bread, that's okay.
Bake 30 minutes, covered. Remove lid, bake another 15-30 minutes until loaf is nicely browned. Cool on wire rack before slathering with butter, dripping in olive oil, or serving alongside soup or pasta.