Roast Garlic & Rosemary Crusty Bread

Ingredients

1 head garlic

1 teaspoon olive oil

1 drizzle sesame oil

sprinkle of salt to taste

2 ¼ teaspoons active dry yeast

1 teaspoon honey

1 ¼ cups warm water

1 ½ teaspoons Kosher salt

2 Tablespoons fresh chopped rosemary

3 cups (360 grams) All-Purpose flour, plus extra for dusting

1 Tablespoon olive oil

Method

1. Preheat the oven to 200 degrees celsius

2. Cut off the top of the head of garlic to expose the cloves inside

3. Place garlic in baking tray, drizzle with olive oil, and sprinkle with salt

4. Cover the garlic and roast for 35-40 minutes, or until garlic cloves are soft

5. Combine yeast, honey, and warm water into a large mixing bowl. Let the yeast proof for about 5 minutes until the mixture is foamy.

6. Chop roasted garlic cloves and add to the bowl along with rosemary and salt. 

7. Wait a few minutes and then mix in the flour with a wooden spoon until a dough is formed.

8. Drizzle dough with olive oil and sesame oil (for a more nutty taste), ensuring the whole dough is covered on all sides. Wrap the dough in a tea towel and leave on the counter to rise for 1 hour. The dough will be ready when it is about double the size.

9. Once double in size, pour flour onto your counter and gently place the dough in the flour. 

10. Gently pull each corner of the dough into the center of the loaf one at a time. Do this for each corner 4-5 times until the dough feels firm. Flip the dough over on your surface and lightly twist in circles against the counter and with your hands to make a rounded shape.

11. Place your empty cast iron dutch oven in the oven and preheat the oven to 230 degrees celsius.

12. Place flour in a mixing bowl and place dough inside. Cover with a tea towel and allow it to rise for a further 30 mins. 

13. When the oven is hot, safely remove the hot dutch oven from the oven.

14. Gently tip your dough out of the bowl onto a large piece of baking paper. Ensure the 'seam' side is facing upwards to give the bread a nice crusty texture on the top.

15. Carefully place the dough on baking paper inside of the dutch oven. The baking paper will make it easier for you to remove the bread once cooked. 

16. Place your lid on your dutch oven and carefully place the dough into the oven. Cook bread for 30 mins.

17. After 30 mins check that your bread is slightly browned and crusty. Sprinkle some rosemary on the top of the bread and cook uncovered for a further 10-20 mins until the bread has deepened further in colour.

18. Once the bread is cooked, carefully remove from the oven and use a spatula to remove cooked bread from the dutch oven, and place it onto a cooling rack. Cool the bread for 20 minutes and then enjoy!