In a large mixing bowl, combine the flour, salt, and instant yeast.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Fold in the shredded cheddar cheese, chopped rosemary, and chopped thyme until evenly distributed.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until it has doubled in size and bubbles appear on the surface.
Preheat the oven to 450°F (230°C). Place a heavy Dutch oven with its lid inside the oven to heat for 30 minutes.
While the oven heats, lightly flour a work surface and turn the dough out onto it. Shape the dough gently into a round loaf without kneading.
Carefully remove the hot Dutch oven from the oven. Brush the inside with olive oil.
Place the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the bread is golden brown and crusty.
Remove the bread from the oven and transfer to a wire rack to cool for at least 30 minutes before slicing.