Add the granulated sugar to a large liquid measuring cup. Fill the measuring cup with 2 cups of warm water. Stir the water to dissolve the sugar a little, then add the packet of yeast, and give it a quick stir. Let it sit for 5 minutes while you prepare the other ingredients.
In a large bowl, whisk together the salt, Italian seasoning, roasted garlic powder, grated parmesan cheese, and 4.5 cups of flour. Make a well in the center of the bowl.
Pour the water mixture into the well of the bowl of flour. Using a rubber spatula, combine the water and flour. When it has mostly started to come together, use your hands to finish incorporating.
Your dough will be sticky, but you should be able to form it into the shape of a ball without it sticking to the sides of the bowl. Add a little more flour if necessary.
Cover the bowl with a clean kitchen towel and place it in a relatively warm, draft-free place for 5.5 hours.
After about 5 hours and 15 minutes, preheat your oven to 450 degrees. Once preheated, place your EMPTY Dutch oven (with lid) into the oven and preheat it for a half hour.
While the Dutch oven is preheating, remove your dough from the bowl to a lightly floured surface. Fold the dough onto itself a few times and shape it into a ball. You may need to add a little more flour (only like a tsp at a time, don’t over-flour). Clean out your bowl and then brush the bowl lightly with olive oil.
Place the dough into the oiled bowl, rolling it in the oil slightly and cover with a towel while the Dutch oven preheats.
When the Dutch oven has preheated for 30 minutes, remove it from the oven (be careful, it’s hot). Place the dough onto a sheet of parchment and carefully place the dough AND parchment into the hot Dutch oven. Place the lid on the pot.
Cook, covered, in the oven for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes until the bread is golden and crusty.
Carefully remove the bread from the Dutch oven to a cutting board and let cool completely before slicing, about 1 hour. Enjoy!
Wrap leftover bread in plastic wrap or store in an air-tight container at room temperature for up to 4-5 days.