1. Preheat your oven to 400°F. Slice the top off the garlic bulb, exposing the cloves. Drizzle the exposed garlic with olive oil and sprinkle with a pinch of salt. Wrap the bulb tightly in foil and roast for 40 minutes, or until the garlic is soft and caramelized. Remove the garlic from the oven and let it cool slightly before squeezing the roasted cloves out of their skins.

2. In a large bowl, combine the all-purpose 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. Drizzle with the 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 risen dough onto a lightly floured surface and shape it into a round loaf. Place the shaped 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 the oven to heat up as well.

7. Once the oven is preheated, carefully remove the hot Dutch oven and place the dough (with the parchment paper) inside. Cover the Dutch oven and bake for 30 minutes. Then, remove the lid and bake for an additional 15–20 minutes, or until the crust is a deep, golden brown.

8. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing into it.