Place flour, salt, yeast, Parmesan cheese, garlic and rosemary in a mixing bowl. Gradually add the water, stir until mixed well. Mix dough gently until it forms a rough ball.
Transfer dough to a large clean, ungreased, mixing bowl. Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 – 24 hours.
Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
Remove dough from bowl and place on a well-floured surface. Create a smooth ball by pulling corners of dough underneath until the surface is smooth. Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes.
Using a sharp knife, Score the top of the herb and cheese loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.) Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into hot pan. Replace lid and return to the oven. Bake 30 minutes.
Remove lid and bake additional 10 minutes or until the top is browned.
Remove from oven and place the bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.
Notes
If you don't have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have, just cover it with foil.
Aerate your flour before measuring. Use a large spoon or spatula and stir the flour around to incorporate some air. Since flour settles in the bag or container, you should aerate it so you don’t use too much flour and make your bread dry.
Let the bread cool 30 minutes before slicing. If you cut it sooner, the bread will smash together.