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 is covered with tiny bubbles and the dough has more than doubled in size, about 18 hours.

When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.

Meanwhile, knead in minced garlic, 1/2 cup of cheese, and rosemary. Transfer the dough to a large square of parchment paper. Lightly dust with flour, cover with plastic wrap, and allow to rest for 30 minutes. Score the top of the loaf, mist with water.

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 until the top is nice and dark.