In a large mixing bowl, whisk together the all-purpose flour, Italian seasoning blend, garlic powder, kosher salt, and instant yeast until well combined.
Add 1 1/2 cups of room temperature water to the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough forms. Don’t worry about incorporating every bit of flour; some dry bits are okay.
Fold in the chopped sun-dried tomatoes and, if using, the grated parmesan cheese. Stir until evenly distributed throughout the dough.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12 to 18 hours. The dough should double in size and be bubbly on the surface.
After the first rise, generously flour a work surface and turn the dough out onto it. With floured hands, gently shape the dough into a ball. Avoid deflating it too much; you want to maintain the air bubbles.
Place the shaped dough on a piece of parchment paper. Cover it with a kitchen towel and let it rise for another 1 to 2 hours, or until it has puffed up again.
About 30 minutes before baking, place your Dutch oven (with the lid) in the oven and preheat it to 450°F (232°C). This step is crucial for achieving a crispy crust.
Once the oven has preheated, carefully remove the hot Dutch oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a cooling rack and let it cool for at least 30 minutes before slicing. This step is important for allowing the interior to set properly.
