In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of salt, and 2 teaspoons of instant yeast until evenly distributed.

In a separate bowl, whisk together 1 ½ cups of warm water, 1 tablespoon of olive oil, 5 cloves minced garlic, 2 tablespoons finely chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and ½ teaspoon black pepper.

Pour the wet mixture into the dry ingredients and mix gently with a silicone spatula until a shaggy dough forms.

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

After the rise, sprinkle some flour on your work surface and gently turn out the dough, shaping it into a round boule.

Cover the shaped dough with a clean kitchen towel and let it rest for about 1 hour. Preheat your oven to 450°F (232°C) along with a Dutch oven.

Once preheated, carefully remove the Dutch oven and add 2 tablespoons of olive oil, swirling it to coat the bottom.

Gently place the dough into the hot Dutch oven, seam-side down.

Cover the Dutch oven with its lid and bake for 30 minutes.

Remove the lid carefully and continue baking for an additional 15-20 minutes until the crust is a deep golden brown.

Once baked, carefully transfer the bread to a wire rack to cool for at least 30 minutes before slicing.