Using a small bowl, add warm water and yeast; stir until well combined. (Note: The water should be warm to the touch, but not hot.) Let mixture sit for 5 minutes.

Using a large mixing bowl, add flour and salt; stir until well combined.

Pour yeast mixture into mixing bowl; stir with a wooden spoon until well combined. (Note: The dough should come together. It will be slightly sticky, but if the dough stubbornly sticks to the side of the bowl, add 2-3 more tablespoons of flour. If dough feels too dry, add 1 more tablespoon of water.)

Cover bowl and let dough rise until it approximately doubles in size (~1½-2 hours).

Transfer dough to a floured work surface. Pat dough out into a flat disc. Fold dough into thirds, similar to how you might fold a letter. Rotate dough 90° and repeat process.

Transfer dough back into bowl, cover and let rise until approximately doubled in size (~1-1½ more hours).

Transfer dough back to a floured work surface. Gently press air out of dough. Place bacon crumbles and cheese cubes on top of dough and fold dough several times until bacon and cheese are incorporated into the dough.

Generously sprinkle cornmeal onto a piece of parchment paper. Shape the dough into a ball and place onto parchment paper. Place dough (on parchment paper) back into mixing bowl.

Cover bowl and let dough rest for 30-40 minutes.

Meanwhile, preheat oven to 450°F. Place a covered enameled Dutch oven into the oven as it preheats.

Remove Dutch oven from oven.

Uncover dough. Using a sharp knife, score dough lightly. (Note: I like to make 4 cuts in a square on top of the dough. Each cut is ~½” deep into the dough.)

Cover Dutch oven and place in oven. Bake for 45 minutes.

Remove cover from Dutch oven and continue baking for 5-10 more minutes or until top of bread is golden brown in color. (Tip: If you have an instant read thermometer, remove the bread from the oven once it reaches 200°F.)

Let bread cool before slicing.