In a medium mixing bowl, combine sifted flour, salt and yeast. Combine with a whisk.
In a large measuring cup combine olive oil, rosemary, honey and warm water.
Pour the water mixture into the dry ingredients and stir with a spatula until just combined and no more loose flour is at the bottom of the bowl. You should have a shaggy looking dough.
Lightly grease the inside of a medium mixing bowl and transfer dough to the greased bowl. Cover tightly with plastic wrap and let rise for 2-3 hours in a warm place.
After 2-3 hours your dough should have doubled in size. Lightly flour a flat surface and carefully turn out the dough on to the surface. With a bench scraper fold the dough on top of itself rotating and continuing about 8-12 times
Lightly grease the inside of another medium mixing bowl and transfer dough to greased bowl. Cover tightly with plastic wrap and let rise in a warm place for 12 hours or overnight.
After 9-12 hours your dough should have doubled in size again. Transfer your empty dutch oven with the lid on to your oven and set it to preheat at 450 degrees.
Again lightly flour a flat surface and carefully turn the dough out onto the surface. With a bench scraper fold the dough on top of itself rotating and continuing about 8-12 times.
Once dough has formed a loaf shape transfer to parchment paper (reshape with hands as needed)
Once oven has preheated, carefully transfer parchment paper with dough into the heated Dutch oven and with an ovenmit put the lid back on
Bake for 45 minutes, then take the lid off and continue baking 5-10 more minutes until the crust is golden brown.
Remove the bread with the parchment paper and slide bread onto a wire rack to cool.