Slice the top off the head of garlic and discard. Place on a piece of foil and drizzle with olive oil and season with salt and pepper. Close and twist the foil and roast in a 425 degree oven for about 45 minutes or until very soft. Let cool, then remove cloves from the skin, doing your best to keep them whole (roasted garlic is easily crushed).

Stir yeast into water and set aside for 10 minutes until fully dissolved.

In a stand mixer, with a dough hook attached, add the flour and salt. Mix to combine. Add yeast mixture and knead on medium-low until a soft and slightly sticky dough forms, adding more water or flour as needed. If adding either, do so in small increments so as not to add too much of either ingredient.

Once the dough is combined, work the roasted garlic into the dough. Form into a ball and set into an oiled bowl, turning to coat. Cover with plastic wrap and set in a warm area until double in size, about an hour.

Punch down and let rise again until double in size, about an hour.

Punch down a third time, then form into a loaf on a pan lined with parchment. Cover with a clean kitchen towel or another piece of parchment paper and let rise again, about 45 minutes. During this time, preheat oven to 475 degrees with a rack set in the middle of the oven.

Brush the loaf with olive oil, sprinkle with sea salt and slash the top of the loaf.

Bake for 15-20 minutes or until well browned and knocking on the bottom of the loaf produces a hollow sound.

Cool on wire rack.