In a large bowl, combine 3 cups of all-purpose flour, 1.5 teaspoons of salt, and 1 packet of instant yeast.

In a separate bowl, whisk together 1.5 cups of warm water, 1 tablespoon of olive oil, 4 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of fresh thyme leaves, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper.

Pour the wet mixture into the bowl of dry ingredients and stir until a shaggy dough forms.

Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature for 12 to 18 hours.

Turn the risen dough onto a floured surface and shape it into a round boule, then let it rest for about 1 hour.

Preheat your oven to 450°F (232°C) and place the Dutch oven inside to heat for 30 minutes.

Carefully remove the Dutch oven, drizzle olive oil inside, and place the shaped dough seam-side down.

Cover the Dutch oven and bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.