Roasted Garlic

Preheat the oven to 200 °C.

Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil and wrap in tinfoil.

Roast for 30-40 minutes until golden brown.

Remove from the oven and squeeze the garlic out of the bulb into a small bowl. Mash it with a fork until it is smooth and creamy.

Bread

In a large bowl, stir together the flour, salt, yeast, and 1 sprig of finely chopped rosemary. Using a wooden spoon, stir in the roasted garlic and water until the mixture comes together. The dough will be a bit shaggy (ragged edges and messy looking).

Cover the dough and let it rise for 8-10 hours. Flour a work surface, scoop the dough out onto the surface and shape into a round disk.

Preheat the oven to 180 °C.

Place the dough on a baking tray lined with baking paper.

Brush with a little olive oil and then tear the remaining rosemary sprigs and sprinkle them over the top of the bread.

Bake in the oven for 45-60 minutes until golden brown.