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1
In large bowl add flour.
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2
With hands stir in yeast,rosemary, tomatoes, cheese and salt.
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3
Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
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4
Cover bowl with plastic wrap.
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5
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
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6
Dough is ready when its surface is dotted with bubbles.
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7
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
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8
Cover loosely with plastic wrap and let rest about 15 minutes.
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9
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
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10
Cover with another cotton towel and let rise for about 2 hours.
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11
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
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12
At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
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13
Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
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14
When dough is ready, carefully remove pot from oven.
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15
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
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16
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
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17
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
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18
Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.
