In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit for 10 minutes.

Stir in the flour, salt and garlic powder with a spoon, the dough will be loose and sticky.

CHEESE OPTION 1: Add the grated cheese now, and gently stir it in with the spoon, reserving ⅓ for the top. (this is the fastest and easiest way)

Cover the bowl with plastic wrap and let it rise for about an hour or until double in size.

After an hour, turn on your oven to 230C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.

Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.

CHEESE OPTION 2: Gently flatten the dough into a large square. Sprinkle half the shredded cheese on top. Fold one third of the dough over itself towards the center, top the folded part with a little grated cheese. Fold the other side of the dough on top of the first fold, and top with more cheese. (Reserve ⅓ cheese for topping). Tightly roll the dough, pinching the sides as you go, so the cheese doesn't fall out.

Gently fold the dough to form a ball. Flip it around and top, brush lightly with a little water and sprinkle over the reserved cheese. Cover with a kitchen towel and let rise for 30 minutes until the Dutch oven is hot.

Optional: After the second rise, score the top of the dough with a sharp knife, gives it a controlled place to expand, preventing uneven cracking.

Carefully take out the Dutch oven, it will be very hot! 
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 35-40 minutes. Then remove the lid and bake for 5-10 minutes more. Be carful not to burn the cheese!