In a large mixing bowl, combine all-purpose flour, salt, and instant yeast. Use a whisk to evenly distribute the dry ingredients.

Pour warm water, minced garlic, rosemary, and thyme into the dry mixture. Stir until a shaggy dough forms and cover tightly with plastic wrap. Let it rest for 12 to 18 hours.

Preheat your oven to 450°F (230°C) and place the Dutch oven with the lid inside to warm for about 30 minutes.

Remove the hot Dutch oven and drizzle olive oil at the bottom. Turn the dough onto a floured surface and shape into a round loaf.

Transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.

After 30 minutes, remove the lid and continue to bake for an additional 15 to 20 minutes until a deep golden-brown crust forms.

Transfer the bread to a wire rack to cool completely, at least 30 minutes, before slicing.