In a large mixing bowl, combine 4 cups of all-purpose flour, 1 packet of instant yeast, 2 teaspoons of salt, 4 cloves of minced garlic, 2 tablespoons of chopped rosemary, 1 tablespoon of fresh thyme leaves, and 2 tablespoons of chopped parsley. Whisk them together until evenly distributed.

Pour in 1.5 cups of warm water and 2 tablespoons of olive oil into the dry mixture. Mix the ingredients until a shaggy, wet dough forms.

Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour. Then, place the covered bowl in the refrigerator overnight.

Preheat your Dutch oven by placing it in the oven at 450°F (230°C) for at least 30 minutes.

Lightly flour a clean surface, then gently turn out the cold dough onto it. Shape the dough into a round loaf using floured hands.

Brush the surface of the shaped loaf with olive oil and sprinkle some coarse sea salt on top.

Carefully remove the hot Dutch oven from the oven and lift the loaf, parchment and all, into it. Cover with the lid and return it to the oven. Bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 10 to 15 minutes until the loaf is a deep golden brown.

Once baked, carefully transfer the bread to a wire rack to cool completely before slicing.