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Mix all ingredients except flour together in a bowl, then add the flour and mix everything together.
Let the dough sit for an hour then do stretch and folds until the dough can’t stretch anymore without ripping.
Let sit another hour, then do stretch and folds incorporating shredded cheddar and garlic.
After an hour, do coil folds, wait another hour, more coil folds.
Let sit and bulk ferment until super poofy and jiggly with bubbles on top.
Prepare 9” x 13” baking tray by rubbing a bit of olive oil to help parchment paper stick to the tray.
Drizzle some oil all around the bottom and sides of the parchment part as well, then dump the dough in.
Stretch the dough to the corners as best as possible, if it doesn’t reach let it rest for 20 min then come back and stretch the dough until it covers the entire tray.
Drizzle and rub oil on top to prevent sticking, then cover with aluminum foil.
Let proof on counter for 1.5 hours.
Put into fridge and cold proof overnight.
Preheat oven to 430F, take out the dough and rest on top of oven to bring temp up.
Once the dough is warm enough to jiggle, drizzle some oil, coat your fingers in it, and dimple.
Add dried rosemary to the oil pools.
Bake for 22 min.
Take out, drizzle with olive oil and flakey sea salt, let cool on a rack for 20 min then enjoy!