Recipe Method

1. In a large mixing bowl, mix together the flour, half of the salt and yeast.
2. Gradually add the water while stirring with the handle of a wooden spoon.
3. The dough will be very runny.
4. Grease a very large ovenproof dish ( we used a 30cmx35cm pan), over the bottom and up the sides, then coat with flour.
5. Pour the dough (yes, it is that runny) into the pan.
6. Cover the pan with plastic wrap, then cover with a towel or blanket and leave to rise in a warm place for 2 hours.
7. Be warned that it will not have doubled in size like a regular bread dough, but will rather be all bubbly.
8. Roast the garlic while the dough is rising. Preheat your oven to 180C. Cut one head of garlic through the middle and keep whole for using on top of the bread, then peel the rest of the cloves.
9. Toss the cloves in some olive oil and roast, covered with foil, for 20-25 minutes or until soft. Allow to cool.
10. Reserve a few cloves of garlic, then gently push the rest into the dough at regular intervals. Place the reserved half head of garlic into the dough on top and scatter the bread with the remaining cloves. No need to push these into the dough as they will sink a bit by themselves.
11. Scatter the remaining salt over the bread and decorate with sprigs of fresh rosemary.
12. Bake at 180C for about 45-50 hour, or until the bread sounds hollow when tapped.
13. Cover the bread with foil after 45 minutes if the garlic and rosemary are getting too dark. Remove from the oven, allow to cool, then turn out and put the bread back in the oven, directly onto the rack for 10 minutes to allow the bottom to dry.