Step 1

Combine salt, flour, yeast, sugar in a bowl and give a quick stir

Step 2

Add in the cheese, olive oil and rosemary. Mix.

Step 3

Finally, add the water little at a time to combine it into a wet shaggy mass of dough.

Step 4

Grease a bowl with little oil, transfer the wet dough to it, cling wrap, allow it to proof for 8 hours on countertop. Alternatively, grease the inner pot of your Instant Pot. Transfer the dough to it. Set the yogurt mode and time to 4 hours, normal pressure. Proof for the set time.

Step 5

Dust the worktop with some flour and tip the proofed dough onto it. Dust the top of the dough as well with some bread.

Step 6

Shape it into a boule. Won't take you more than 30 to 40 seconds. Refer the quick video on how to do it the right way or the detailed video included in this recipe card.

Step 7

Transfer it to a banneton that has been pre-lined with parchment paper.

Step 8

Cover the top with a tea towel and allow it to prove for 30 mins.

Step 9

Meanwhile, place the dutch oven in the oven. Preheat the oven to 230°C which is 450F degree for the same time which is 30 mins.

Step 10

After 30 mins take the dutch oven out of the oven. Caution: It would be super hot so make sure to use oven mittens.

Step 11

Carefully lift the parchment paper with the dough from the banneton and place it in the dutch oven.

Step 12

Brush the top with some olive oil, sprinkle some chopped rosemary on top and make 2 cuts on top of the bread. (Do not spend much time at this stage).

Step 13

Put the lid back on the dutch oven and off it goes into the hot oven for 30 mins.

Step 14

After 30 mins, take the lid off the dutch oven and cook it uncovered for additional 15 mins to get the golden crispy crust on top.

Step 15

So a total time of 45 mins is what you need to bake the bread, 30 mins with lid on and final 15 mins without the lid.

Step 16

After the baking time take the bread immediately out of the dutch oven and place on a cooling rack to cool for 10 to 15 mins. Then slice and enjoy.