In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Stir well to distribute the ingredients evenly.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is incorporated but do not overmix.
Lightly grease the inside of the mixing bowl with olive oil to prevent sticking. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Let the dough rest at room temperature for 12 to 18 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the resting period, generously flour a clean work surface and gently turn the dough out onto it. Fold the dough over on itself once or twice to shape it into a rough ball. Do not knead.
Place a large piece of parchment paper on a baking sheet or inside a Dutch oven. Transfer the dough ball onto the parchment paper. Cover with a kitchen towel and let it rest for 30 minutes to 1 hour, until it has risen slightly.
About 30 minutes before baking, preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to preheat as well.
Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, lift the dough and place it inside the Dutch oven. Cover with the lid.
Bake the bread covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.