Ingredients :

• All-purpose flour — No need for special bread flour. Ordinary flour works very well for a long-fermentation dough. Just avoid self-rising flour — it will disrupt the balance of the recipe.
• Instant yeast — Only half a teaspoon, and that’s intentionally little. Less yeast plus more time equals more flavor. Instant yeast mixes directly with dry ingredients without prior rehydration — simpler than fresh yeast.
• Fresh garlic — Three cloves, finely minced. No powder, no granules — fresh garlic melts into the dough during fermentation and develops a sweet, almost candied taste without aggression. Garlic powder gives a pungent and slightly chemical aftertaste we don’t want here.
• Rosemary — Fresh or dried, both work. Fresh gives a brighter aroma with a slight lemony note. Dried is more concentrated — use half as much. In both cases, chop it roughly so the small pieces distribute well in the crumb.