Preheat your oven to 375°F (190°C). Take a head of garlic, slice off the top to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast for about 30-35 minutes, or until soft and caramelized.

In a large mixing bowl, combine the flour, salt, dried rosemary, and instant yeast. Stir with a wooden spoon until well mixed.

Once the garlic is roasted, allow it to cool slightly. Squeeze the roasted cloves into the flour mixture, and add the warm water. Mix until a shaggy dough forms.

On a floured surface, knead the dough for about 8-10 minutes until it's smooth and elastic. If it's too sticky, sprinkle a little flour as needed.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper, cover, and let rise for another 30-45 minutes.

Preheat your oven to 450°F (230°C). Place a shallow baking dish on the bottom oven rack to create steam for a crusty exterior.

Before baking, make a few slashes on top of the loaf to allow steam to escape. Bake for 30-35 minutes, until golden brown and it sounds hollow when tapped.

Allow the bread to cool on a wire rack. Slice and serve warm with your favorite toppings.