No-Knead Rosemary Tomato Parmesan Bread

Instructions:

1. In a large bowl, whisk together the 375g bread flour, 9g salt, and 1g instant yeast.
2. Stir in the 50g grated Parmesan, 6g chopped rosemary, and 50g sun-dried tomatoes until evenly distributed.
3. Pour in the 355ml warm water and stir with a spatula until a shaggy, sticky dough forms and no dry flour remains.
4. Cover the bowl tightly with plastic wrap or a damp cloth and let it rest at room temperature for 12 to 18 hours until the dough has doubled in size and the surface is dotted with bubbles.
5. Preheat the oven to 450°F (230°C), placing an empty Dutch oven with the lid inside to heat.
6. Turn the sticky dough out onto a well-floured surface and gently fold the edges toward the center to form a rough boule.
7. Place the dough onto a piece of parchment paper, cover with a towel, and let it rest for 30 minutes while the pot finishes heating.
8. Carefully remove the hot Dutch oven from the oven, lift the parchment paper and dough, and lower it into the pot.
9. Cover with the lid and bake for 30 minutes.
10. Remove the lid and bake for another 15 minutes until the crust turns a deep mahogany-colored brown.
11. Carefully lift the loaf out and let it cool on a wire rack for 30 minutes before slicing.