In a large bowl, whisk together flour, salt and yeast. Make sure bowl is large enough to accommodate the dough rising 2 to 3 times it’s current size.

Add cheese, rosemary and lemon zest. Gently stir just until evenly distributed in flour mixture. Add water and stir until a shaggy dough forms and all flour has been incorporated.

Cover bowl with plastic wrap and allow to sit covered at warm room temperature for at least 12 and up to 18 hours. Dough should double in size and have air bubbles dotting the surface once uncovered.

Remove plastic wrap. Ready a work surface by heavily flouring it. Dump dough onto heavily floured surface, like a pastry cloth or something that can later be lifted to transfer the dough. Gently shape into a round using floured hands. Dough will be very sticky. Be gentle and do not deflate dough as you shape it. Cover lightly with plastic wrap. Let it rest 30-45 minutes.

Place a covered cast iron pot (or any oven safe covered baker large enough to for your dough to fit in and able to handle the heat) into your oven. Preheat oven with pot inside to 450°F. Once oven has come to temperature, heat cast iron pot 30 minutes.

After 30 minutes, carefully slide pot out of oven and remove lid. Using your pastry cloth, gently transfer your dough to the hot pot and replace the lid. Bake in preheated oven 30 minutes. Remove lid from the pot then return the pot to the oven and bake 15 minutes longer.

Remove pot from oven and transfer bread to a wire cooling rack. Cool completely.