In a large bowl put the flour and salt and mix through. Add the yeast, oil, and Parmesan and mix again briefly. Then add the water, and begin mixing all the ingredients together to incorporate all the flour. Knead well, by hand or with the dough hook on your food processor, for 5-8 minutes until your dough is soft and pliable. Add the sun dried tomatoes and rosemary just before the dough is fully ripened. Place the dough back into the bowl to rest for 30 minutes. Knock the dough back and re-mould either into a loaf tin, cob, baton or bloomer. Cover with cling film and leave to prove, double in size (this should take about 45 minutes.) Place into an oven pre-heated to 200°C, and cook for 15 minutes until golden brown and hollow when tapped.