Combine yeast, honey or sugar, and warm water in the stand mixer bowl, using the dough hook.
Let the yeast mixture stand for 5 minutes until it gets foamy. While yeast is activating, chop rosemary and garlic.
Add salt to the stand mixer bowl.
Add flour, chopped rosemary, garlic, and mix on low speed until all flour is incorporated and dough begins to pull away from the sides of the bowl.
Turn off the stand mixer and remove the bowl & dough hook.
Lightly dust all sides of your dough. Cover with a tea towel and let rise for about 1 hour, until doubled in size. When the dough has risen, gently transfer it onto a flour dusted cutting board. (It’s now essential to keep your touch light, to make sure your bread has lovely air bubbles once baked.
Dust the dough lightly with flour and then gently shape it into a round loaf.
Cover with a tea towel and let it rise for another 30 minutes.
While the dough is rising, preheat your oven to 460F and place your Dutch oven (with the lid) in the oven.
Once the Dutch oven is hot, carefully place the dough in the hot Dutch oven and cover it with the lid. Cook for 30 minutes covered, and then another 10 minutes uncovered. Once golden, carefully remove the bread from the Dutch oven and let it cool for 15 minutes before cutting.