Mix. In a large mixing bowl, combine the flour, water, salt, sugar, oil, yeast, rosemary, and other herbs. Use a rubber spatula to mix well, incorporating any dry areas of flour. The dough should form a shaggy ball. If there are any dry bits that are not being incorporated, add a few more teaspoons of water and mix again.
Cover and rise. Tightly cover the bowl of dough with plastic wrap. Place the covered bowl on the counter and allow it to rise for ten hours. Ideally, it will have doubled in size. If the dough has not changed much in size, give it more time to rise on the counter. You can always place the dough in the fridge to slow the process down and pick it up again later.
Shape. Prepare a baking sheet by lining it with parchment paper or spraying it generously with nonstick cooking spray. Gently pick the dough out of the bowl and shape it into a smooth ball. Pull from the bottom of the dough to smooth out the top rather than smashing the dough down. Deflate any large air bubbles that have formed. Place the dough onto the prepared baking sheet. Sprinkle the loaf with flour and some additional rosemary for decoration if you'd like. Using a very sharp knife or lame, make a slash in the center of the loaf, cutting around ¼ inch deep.
Second rise. Prepare a warm place for the second rise, either by briefly turning on your oven or placing a bowl of hot water inside it. Cover the ball of dough with greased plastic wrap, making sure that the loaf is completely covered. Let it rise in a warm place for about 45 minutes, until puffy but not quite doubled in size. Towards the end of the rising time, preheat the oven to 425℉ with the rack in the center. Be sure to remove the dough from the oven first.
Bake. Bake the loaf for 35-40 minutes at 425℉. The finished loaf will be deep golden brown and have an internal temperature of 200 degrees. Carefully remove the bread from the baking sheet and place it on a cooling rack. Allow it to cool for at least thirty minutes before serving.
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Notes
If you have a Dutch oven, you'll get a better rise in the oven and a browner crust. Preheat the Dutch oven and carefully lower the shaped loaf into it. Bake with the lid on for 30 minutes, and off for 15 minutes.