In a bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 10 minutes until it becomes frothy.

In a large mixing bowl, combine flour and salt. Create a well in the center.

Pour the yeast mixture into the well, and add rosemary, minced garlic, and olive oil. Mix until the dough forms.

In your Kitchen Aid mixer, knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough will begin to pull from the sides of the bowl. This is exactly what you want to see. The stretchier the dough gets the better.

Keep the dough in the mixing bowl, cover it with plastic wrap and a clean cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.

Place the dough on a well-floured surface and shape it into a loaf. To achieve the perfect texture and structure in your bread, gently fold the dough by bringing one edge towards the center, pressing it down, and repeating the process from all sides until a smooth, round ball forms.

Preheat your oven to 450°F (232°C). Place the Dutch oven in your oven while it is preheating. A preheated Dutch oven provides a hot and enclosed environment for the bread to bake. This helps in creating a crisp and beautifully browned crust on the bread. As the dough begins to bake, the preheated Dutch oven traps the steam released from the dough. The steam helps to keep the surface of the bread moist for a longer period during the initial stages of baking.

After the 30 minutes are up place dough on a sheet of parchment paper and score the bread in whichever way you would like using a bread lame or really sharp knife. Place the dough on the parchment paper in the Dutch oven and place the lid on it.

Bake for 40 minutes and then remove the lid and bake for an additional 15 minutes uncovered.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.