Start this Asiago bread recipe about 12 hours before you intend to bake it. The dough doesn't need extra work or steps but it does need time for a slow fermentation of the dough to occur.
In a large mixing bowl, add the flour, yeast, onion powder and salt and then whisk to combine. Gently stir most of the Asiago cheese into the flour mixture and then slowly add in the lukewarm water. Grab your favorite wooden spoon and stir to combine all of your ingredients.
Your bread dough with be sticky and that's what you want. Cover your bowl with a tea towel and move it to a warm spot in your house to sit undisturbed for the next 12 hours.
When you are ready to bake your bread, place your oven safe dutch oven (with the lid on, please!) on the middle rack inside of your oven and then preheat to 450 degrees. Let 30 minutes go by to make sure your pot is up to temperature.
While your pot and your oven heat up, grab your dough and get it ready. This is a no knead dough so this step isn't technically necessary but before I remove it from the work bowl, I fold it onto itself a few times, going around the bowl. This creates a nice even round shape to the dough.
Sprinkle on the remaining Asiago cheese and a light sprinkle of salt. When your cheese has been added, gently lift out your dough ball and transfer it to a large piece of parchment paper.
Once your dutch oven has heated, remove from the oven and gently lower the parchment paper with your dough into the dutch oven and cover with the lid. Return your pot to the oven and bake for 30 minutes. After 30 minutes, remove the pot lid and bake for another 15.
Remove from the oven and carefully remove the Asiago bread from the dutch oven. You can simply pull up on the parchment paper. Move your Asiago bread to a cooling rack or slice to serve immediately.