- 1 head garlic, roasted
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups room temperature water
- 1 tablespoon fresh rosemary, chopped
In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.
Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.
Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
Remove bread from the dutch oven to cool completely before slicing.