Add 1 cup of flour and salt and mix until well combined. After each cup of flour, mix until well combined.
Cover loosely with plastic wrap and let rise for 1 hour (or until about doubled in size).
Oil the bottom of Dutch oven (or cast iron pan) (10” or 12”)
Generously sprinkle top of dough with flour. Lightly rubbing hands from top to bottom of the dough (to keep them covered in flour and help keep the dough from sticking), pick up the dough. Shape the dough into a rough disk as you transfer to the Dutch oven.
Cover Dutch oven with a tea towel and let rise for 30 minutes.
Meanwhile, preheat the oven to 400°F.
After 30 minutes, using a pastry brush, lightly cover the top of the bread with olive oil. Using a sharp knife, cut an X into the dough. Sprinkle the top with salt and rosemary.
Bake for 35-40 minutes until the top is a golden brown.
You can replace whole wheat flour with all-purpose flour if you prefer or would like a change. It's delicious both ways!