Combine 4 cups of all-purpose flour, 2 teaspoons of salt, and 1 tablespoon of instant yeast in a large mixing bowl until well-blended.

In a separate bowl, whisk together 1 and 3/4 cups of warm water, 1/4 cup of olive oil, 4 cloves of minced garlic, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of fresh thyme, 1 tablespoon of dried oregano, and black pepper to taste.

Pour the wet mixture into the dry ingredients, mixing until a shaggy, sticky dough forms.

Cover the bowl tightly and let it rise at room temperature for 12 to 18 hours.

Lightly flour your work surface, turn the dough out, and shape it into a round boule.

Dust the shaped dough lightly with flour, cover it with a kitchen towel, and let it rest for about 1 hour.

Preheat your oven to 450°F (232°C) with your Dutch oven placed inside for at least 30 minutes.

Remove the hot Dutch oven and drizzle 2 tablespoons of olive oil into the bottom.

Transfer the rested dough into the hot Dutch oven, seam-side down, and sprinkle additional herbs and sea salt if desired.

Cover the Dutch oven and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes.

Remove the loaf from the Dutch oven and cool on a wire rack for at least 30 minutes before slicing.