In a large mixing bowl, combine 3 cups of all-purpose flour, 1 ¼ teaspoons of salt, and ½ teaspoon of instant yeast. Stir until well mixed.

In a separate bowl, whisk together 1 ½ cups of warm water, 4 minced cloves of garlic, and 3 tablespoons of olive oil. Add 1 tablespoon each of chopped fresh rosemary, thyme, and parsley, and mix well.

Pour the wet mixture into the bowl with the dry ingredients. Stir until a shaggy, somewhat sticky dough forms.

Cover the bowl with plastic wrap or a clean kitchen towel and set aside at room temperature for 12 to 18 hours.

Dust a clean work surface with flour and turn out the dough onto the floured surface. Shape it into a round loaf without kneading too much.

Dust the top of the shaped loaf lightly with flour, cover with a kitchen towel, and let it rest for another 1 to 2 hours.

About 30 minutes before baking, preheat a Dutch oven to 450°F (230°C).

Carefully remove the Dutch oven, place the shaped loaf inside, cover with the lid, and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes until golden brown.

Transfer the bread to a wire rack to cool slightly before slicing.