Mix water, salt, and yeast. Add durum wheat flour and stir until the dough has a soft and sticky consistency. Add wheat flour and stir the dough for a couple of minutes. It will be quite wet and sticky, but don't worry, that's how it's supposed to be!

Distribute the dough in a springform pan (approximately 26 cm in diameter) lined with parchment paper, and press fresh sprigs of rosemary into the surface. Wet a dish towel, wring it out, and place the damp cloth over the pan. Let the bread rise in a cold place for 6-7 hours (possibly overnight), using your fridge, a cool basement, or similar. If you're in a hurry or don't have space in the fridge, the bread can rise at room temperature - in that case, the rising time is only 3 hours.

After the rising time, sprinkle the bread with sea salt and bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 25 minutes or until the surface is beautifully golden. When the bread is taken out, drizzle it with olive oil. This gives the right spongy, oiled surface. If you prefer a crunchier crust, you can skip drizzling the oil.