In a mixing bowl, combine 1 cup of warm water with 2 teaspoons of active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy.

Next, add 3 cups of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of olive oil, 3 cloves of chopped fresh garlic, and 2 tablespoons of chopped fresh rosemary. Stir with a wooden spoon until a soft dough forms.

Transfer the dough to a floured surface and knead it vigorously for about 10 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover it with a kitchen towel, and allow it to rise in a warm area for about 1 hour.

Once risen, punch the dough down to release air, shape it into a loaf, and let it rise again for 30 minutes on a baking sheet lined with parchment paper.

Preheat your oven to 425°F (220°C). Place a shallow dish of water on the lower rack and bake the bread for 25 to 30 minutes until golden brown.

Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.