Step 1: Roast the Garlic

1. Preheat oven to 400ºF (204ºC).
2. Slice the head of garlic in half horizontally to expose the cloves.
3. Drizzle with olive oil, sprinkle with salt and pepper, and wrap in foil.
4. Roast on a baking sheet for 40 minutes. Let cool, then squeeze the cloves out of their skins and set aside.

Step 2: Prepare the Dough

1. Sprinkle the yeast over the water and let sit for 10–15 minutes until frothy.
2. In a large bowl, mix together the flour, oregano, salt, and chopped rosemary.
3. Add the yeast mixture, roasted garlic, and olive oil to the dry ingredients. Use a spatula to mix until just combined. The dough should be sticky and slightly shaggy.

Step 3: First Rise

1. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 8–10 hours or until doubled in size.

Step 4: Shape the Dough

1. Once risen, lightly flour a surface and gently fold the dough into itself several times to form a soft ball.
2. Place the dough in a flour-dusted bowl or proofing basket, dust the top with flour, cover, and refrigerate for 1–24 hours.

Step 5: Preheat the Oven

1. Place a Dutch oven or covered baking vessel in the oven and preheat to 450ºF (232ºC).

Step 6: Bake the Bread

1. Turn the dough out onto parchment paper, seam side down. Shape it into a loaf, score the top, and transfer to the preheated Dutch oven.
2. Bake covered for 30 minutes.
3. Uncover and bake for an additional 15–20 minutes, or until the crust is golden brown.

Step 7: Cool and Serve

1. Transfer the bread to a wire rack and let cool completely before slicing.