Rosemary Garlic Bread

Ingredients:

• 1 head garlic
• 1 tsp olive oil
• 4 ½ cups unbleached white flour
• 1 pkg (2 ¼ tsp) active dry yeast
• ½ Tbsp kosher salt
• 3 sprigs fresh rosemary leaves, finely chopped
• 2 cups warm water (110°F)
• 1 Tbsp black garlic honey
• 3 Tbsp olive oil

Instructions:

1. Remove papery outer skins from garlic. Slice off top ¼, exposing cloves.
2. Rub with 1 tsp olive oil. Wrap in foil and place in a shallow baking dish.
3. Bake 40 minutes, or until tender. Remove from skins, mash.
4. Whisk together flour, yeast, salt, and rosemary in a large bowl.
5. Stir in water, honey, and roasted garlic paste. Dough will be very sticky, almost like a thick batter.
6. Cover with plastic wrap or a towel. Allow to rise in a warm, draft free place until doubled in size, about 90 minutes.
7. Drizzle 1 Tbsp oil into a 12-inch cast iron skillet. Rub oil on your hands, and transfer the dough into the skillet.
8. Cover with a clean kitchen towel, and allow to rise again, about 1 hour.
9. Preheat oven to 400°F.
10. Drizzle the remaining oil over the dough.
11. Cut 2 or 3 scores into the top with a sharp knife.
12. Bake 40 minutes, or until golden.
13. Remove from skillet after baking or bread will become soggy.
14. Allow to cool on a rack at least an hour before slicing.