Sift flour into a large mixing bowl, add salt and yeast and whisk together until combined.

Add water and mix until the flour is completely incorporated.

Add the sun-dried tomatoes, cheeses, and garlic and fold together until combined (dough will be sticky).

Add the mixture to a clean, greased bowl. Cover with plastic and allow the dough to rise for 18 hours. Dough will double in size.

Place a large piece of parchment on a clean work surface. Sprinkle with a little bit of flour and then add the dough. Shape it into a circle by stretching the dough and pulling it from the sides to the center.

Drizzle a small amount of oil over the dough and cover with plastic.

Allow the dough to rest for another 30 minutes.

Place a 4-quart Dutch oven into a cold oven. Preheat the oven to 450°F

Use a sharp knife to cut an "x" shape into the top of the dough and very carefully transfer the dough (with the parchment paper) to the hot Dutch oven. Cover and bake for 30 minutes.

After 30 minutes, remove the lid from the Dutch oven and bake for 15 minutes more, or until the top of the loaf is golden brown.

Transfer the bread to the counter to cool for about 30 minutes before slicing and serving.