We started with our traditional European style yeast bread recipe to which we added rosemary and garlic.  This will have that great tough crust and moist, tender, chewy interior.  Adding only water to the mix, time is the friend of this yeast bread.  Cover for 12 hours or more and the yeast does all the work.  No kneading or a second rising is required.  Just bake in a covered oven proof dish at 450 and the bread will steam to produce the crust we all love to tear into with a moist chewy inside just waiting for some olive oil or butter.