Prep: Turn Crock-Pot to high, and line with parchment paper.

To make the bread: In a large bowl, combine yeast and sugar. Add water, and stir to combine. Set a timer for 10 minutes, and let sit on the counter while yeast blooms. Once the yeast is bloomed, it should look frothy and have bubbles. Add in flour, olive oil, and salt, and stir until combined. Add parmesan cheese and rosemary, and stir until a shaggy dough forms.

Kneed the bread: Lightly flour a work surface, and dump out the shaggy dough. Flour the top of the dough, and begin to knead for seven minutes. If the bread begins to feel sticky, add more flour to your board. At the end of the seven minutes, the dough should feel smooth and soft. Roll the dough into a ball, and put into the lined Crock-Pot. Bake for two hours or until the internal temperature is about 200 degrees.

After baking: When the bread is done, it won't be golden brown. To achieve a golden crust, place bread on a baking sheet and broil on high for two to three minutes, keeping a close eye on how dark the top is getting.

To serve: Let cool for at least 20 minutes, then slice and serve.