1. Preheat your oven to 400°F. Slice the top off the garlic bulb, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for 40 minutes until the garlic is soft and fragrant. Allow the roasted garlic to cool slightly, then squeeze the cloves out of their skins.

2. In a large bowl, combine the flour, salt, and instant yeast. Add the warm water and mix until a sticky dough forms. Incorporate the roasted garlic (squeezed from the skins) and chopped rosemary, then drizzle with olive oil and stir to combine.

3. Cover the bowl with a damp cloth and let the dough rise at room temperature for 8–10 hours, or until it has doubled in size.

4. Turn the dough onto a floured surface and shape it into a round loaf. Place the dough on a parchment paper-lined baking sheet.

5. Cover the shaped dough and let it rise for an additional 1–2 hours.

6. Preheat your oven to 450°F. Place a Dutch oven with its lid inside to heat up.

7. Once the oven is preheated, carefully remove the Dutch oven, place the dough with the parchment paper inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes, or until the crust is a beautiful golden brown.

8. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing and serving. Enjoy the warm, fragrant slices of Roasted Garlic Rosemary Artisan Bread with your favorite accompaniments.