Add the flour, salt, and yeast to a bowl and stir.
Top the flour mixture with the grated parmesan and rosemary and stir.
Slowly add the water and stir together until you have a shaggy dough.
Cover and let rise for 18-24 hours.
Preheat oven to 450-degrees with the dutch oven and lid.
Add a handful of flour to the top of the dough and work it down the sides to remove the dough from the bowl without sticking.
Form a round loaf with the dough and place it on a square of parchement paper.
Using a sharp knife, cut an X across the top of the dough loaf.
Gentle move the parchment and dough to the HOT dutch oven and replace the lid.
Bake for 30 minutes.
Remove the dutch oven lid and bake uncovered for an additional 10 minutes until golden brown.
Remove to a cooling rack.
Slice and serve when cool.
