Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm water
  • 2 ¼ tsp (7g) active dry yeast
  • 1 tbsp (12g) honey
  • 1 ½ tsp (9g) fine sea salt
  • 2 tbsp (28g) olive oil
  • 2 whole heads (200g) garlic
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (8g) fresh Italian parsley, finely chopped
  • ½ tsp (3g) kosher salt
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Slice the top off the garlic heads, drizzle with 1 tbsp olive oil, wrap in aluminum foil, and roast at 400°F (200°C) for 40 minutes. Once cool, squeeze cloves into a bowl.
  2. Combine warm water, honey, and yeast; let sit for 5-10 minutes until foamy.
  3. Stir in olive oil, salt, and flour. Knead for 5-7 minutes until the dough is smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 90 minutes until doubled in size.
  5. Punch down the dough, shape into a rustic oval loaf on a baking sheet, and let rise for another 30 minutes.
  6. Mash roasted garlic into softened butter. Fold in Parmesan cheese, chopped parsley, and salt.
  7. Slice the risen loaf partially to create slits and generously stuff the roasted garlic butter into the slits and over the top.
  8. Bake at 375°F (190°C) for 20-25 minutes until the crust is deep golden-brown and butter is bubbling.