In a large mixing bowl, whisk together 3 cups of bread flour, 1 teaspoon of instant yeast, 1 teaspoon of fine sea salt, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian seasoning.

Pour 1½ cups of warm water and 1 tablespoon of olive oil into the dry mixture. Stir until a shaggy, cohesive dough forms.

Gently fold in the chopped roasted garlic and half of the shredded Parmesan cheese into the dough.

Cover the bowl tightly with plastic wrap, allowing the dough to rest at room temperature for about 12-18 hours.

Once the dough has rested, flour your work surface, then transfer the dough onto it and form it into a round ball.

Place the shaped dough onto a sheet of parchment paper, then sprinkle the remaining Parmesan and a light sprinkle of flaky salt on top.

Preheat your oven to 450°F (230°C), placing a Dutch oven (with lid) inside to heat up for at least 30 minutes.

Carefully lower the dough into the hot Dutch oven with the parchment paper, cover it and bake for 25 minutes.

Remove the lid and bake uncovered for an additional 15-18 minutes.

Transfer the loaf to a wire rack and allow it to cool for at least 20 minutes before slicing.