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The night before, combine flour, salt, yeast and sugar in a stainless steel bowl with a spatula.
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Add oil, rosemary, basil and oregano.
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Add water and use a spatula to mix until well combined.
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Put a lid on the bowl (or plastic wrap) and let it sit on your counter for 12-18 hours.
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Put flour on a pastry mat, silicone mat or your counter. Dump the dough onto the mat with a wooden spatula. The dough will be very wet.
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Add more flour to the dough and gently stir with the spatula until the "wetness" is gone. This could take up to a couple of cups of flour depending on many factors, so just add a little at a time until it is no longer wet and too sticky.
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Add cheese and combine.
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Shape dough to the size and shape you want it to be and according to what you are placing your dough to bake in. I use a ceramic covered baking dish and I line it with parchment paper. You will want something with a lid, but you can use whatever you have on hand. (A dutch oven or even a cast iron dutch oven will also work for this.)
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Place dough into the bottom of your baker, put a lid on it and place it in your oven (OVEN SHOULD BE OFF) for approximately 1 ½ hours.
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Remove dough from oven and preheat oven to 425 degrees.
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If you like, sprinkle additional cheese and spices on top of the bread at this time.
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Put baker with lid on into the oven for 30 minutes.
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Take lid off and cook bread for an additional 10-15 minutes or until golden brown.