1. Roast the Garlic: 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 cloves are soft and caramelized.

2. Prepare the Dough: In a large bowl, combine the flour, salt, and instant yeast. Add the warm water and mix until a sticky dough forms. Gently incorporate the roasted garlic (squeezed from the skins) and chopped rosemary. Drizzle the dough with olive oil and stir to ensure even distribution.

3. First Rise: 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. Shape the Dough: Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round loaf. Place the shaped dough onto a parchment paper-lined baking sheet.

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

6. Preheat the Oven: While the dough is on its second rise, preheat your oven to 450°F. Place a Dutch oven with its lid inside the oven to heat up as well.

7. Bake the Bread: Once the oven and Dutch oven are preheated, carefully remove the hot Dutch oven, place the dough (with the parchment paper) inside, cover, and bake for 30 minutes. Remove the lid and continue baking for an additional 15–20 minutes, or until the crust is a deep golden brown.

8. Cool and Serve: After baking, take the bread out of the Dutch oven and let it cool on a wire rack before slicing and serving.