Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.

Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size, usually about 18 hours.

Place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat for 30 minutes.

Knead in minced garlic, ½ cup of cheese, and rosemary. Transfer the dough to a large square of parchment paper. Lightly dust dough with flour, cover it with plastic wrap, and allow it to rest for 30 minutes. Score an X in the top of the loaf.

Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid, sprinkle with remaining cheese, and bake for an additional 8-12 minutes or until the top is nice and dark.

Remove from the oven and allow to cool for at least 30 minutes before slicing to prevent a gummy crumb.