In a large oven-safe bowl, pour the lukewarm water on top of the yeast. Gently stir and let sit on the counter for approx. 5-10 minutes. (This allows the yeast to activate, or 'bloom.')

Once yeast has bloomed, gently pour in the flour. Stir until all combined. This is a no-knead bread but you may want to get your hands in there to mix it thoroughly.

Remove dough from bowl and oil it with Secolari oil (I used the Jalapeno Olive Oil), then replace dough; alternatively, just use another bowl.

Place bowl in oven on breadproof mode. (If you don't have that, set your temperature to 75-100 degrees.) Set timer for an hour. Peek at dough and if it's not risen in almost double its size, let sit for another hour.

Remove dough and add chopped rosemary and garlic powder. Mix in by hand, place on parchment paper and place it all in a Dutch oven, no lid. Put back in oven for another hour to rise more.

Here's the tricky part: if you have just one oven to use for bread baking, you'll need to remove the parchment paper, with the dough on it, and place it aside. If you have an extra Dutch oven, this is much easier but since bread baking can stain some pans, I stick to one trusty old red Cuisinart that has seen better days visually, but it bakes perfectly and is a solid pan.

Put whichever Dutch oven you're using into the oven and turn it on to 500 degrees. Once the oven reaches temp, leave it in there for 15-20 minutes.

Carefully pull out rack with Dutch oven and place the parchment paper and dough inside pan. (Cast iron pans will be EXTREMELY HOT. Be careful!) Put on lid. Turn oven down to 450 degrees.

Set timer for 20 minutes.

When timer goes off, remove lid and bake for an additional 15 minutes.

Remove parchment paper and bread and let cool before slicing or bread will rip.