Preheat a small Dutch oven in a 350 degree F oven.
With wet hands, grab about a grapefruit-sized ball of dough and place it onto a well-floured counter.
Stretch the dough into a flattened circle and add sundried tomatoes and rosemary.
Roll the dough up into a log, then fold it into itself making a nice round ball of dough.
Flour the outside of the bread and drop it carefully into a pre-floured banneton basket.
Let rise, covered with a tea towel, for 20 minutes at room temperature.
Carefully flip the dough out onto a piece of parchment paper, then place the dough and parchment paper into the preheated cast iron Dutch oven.
Cover with a lid and bake at 350 degrees for about 20 minutes, or until golden brown on top.
Remove from pan and allow to cool before slicing.