In a large bowl, stir together the flour, salt, rosemary, and diastatic malt powder. Set the mixture aside.

In a separate bowl, add the active dry yeast.

In a glass measuring dish, heat your water to 109°f and then pour the water over the yeast. Allow the yeast to bloom, usually about 5-10 minutes. Once the yeast has bloomed, give it a gentle stir.

Pour the flour mixture into the bowl of a stand mixer, followed by the water and yeast.

Attach your dough hook to the stand mixer and start the mixing/kneading process on low, slowly increasing the speed to medium. Allow the mixer to work its magic until a ball has formed.

Remove the rosemary bread dough ball from the mixing bowl and place it in a well-oiled glass bowl.

Cover the bowl with a wet warm tea towel or plastic wrap and place it in a warm area. (See Note)

Allow the dough to rise for one hour or until it's doubled in size.

While the bread is rising, preheat your oven to 450°f. Once the oven has come to temp, place your cast iron dutch oven with its lid on in the oven and allow it to preheat as well.

Once the dough has fully risen, gently pour the dough ball into the dutch oven, place the lid on, and bake the rosemary bread for 30 minutes.

After 30 minutes, remove the lid and continue baking for another 15 minutes.

Remove the bread from the dutch oven and place it on a cooling rack until the outside is cool to the touch.

Slice and serve.