Preheat the oven to 450 F

Slice the top of the garlic head and place it on an aluminum
foil, drizzle little oil and then wrap the foil. Place it in the oven and bake
for 40 minutes. Let it cool down.

As the garlic roast, start preparing the dough.

In a glass pour 1 cup luke warm water, add the sugar and yeast and stir it. Then cover and leave the glass aside for 5 minutes to avtivate the yeast.

In a bix mixing bowl add the flour along with ½ teaspoon salt and give a mix. Then pourthe activated yeast and mix it around using a wooden spoon handle.

I add couple tablespoons more water (depending on the flour you are using, you might need more or less water). Using your hand mix the flour into a shaggy dough. We are not kneading here, just incorporting everything. Then cover the bowl and leave it aside for 1 hour.

After 1 hour, wet your hand and do a f stretch and fold of the dough. Wetting your hand will avoid the dough from sticking to your hand. Just pull the dough from one side towards upward and then fold on the other side. Repeat this on all the four side. (watch the video to understand better)

Cover the bowl and let the dough rest for 30 minutes.

Drizzle little oil on a big chopping board or your kitchen counter. Take the dough out of the bowl and slap and fold to strength the dough. Grab the dough with both hand then slap it on the board or kitchen counter, then fold it. (watch the video to understand better)

Cover the bowl and let the dough rest for 2 hours.

In the mean time prepare the roasted garlic and cilantro filling. In a plate or a bowl, add the finely chopped cilantro leaves, squeeze the roasted garlic clove to the same bowl, sprinkle 1 teaspoon salt, chili flakes and oil. Then smash everything.

After 2 hours of resting the dough should be fermented and doubled in size. Do not deflate the dough.

Transfer the dough to the chopping board or counter and using your hand pull the dough gently from all the sides to form a rough rentangle shape. Do not using a rolling pin.

Spread the roasted garlic and cilantro mix on the dough. Now lift one side and fold it half way, gently press the edges to seal. Repeat the same with the other side. Then fold it from bottom to top. (watch the video to understand better). Now tug the folded dough on all the side to a forma round shape. Some of the filling might ooze out and it's ok.

Pour little oil to the mixing bowl, and transfer the dough ball. Cover and leave it aside for 30 minutes.

After 30 minutes, dust little flour (rice flour or all purpose flour) to the chopping board and tranfer the dough from the bowl. Sprinkle little more flour on top and flip the dough.

Gently pull the sides of the dough to make it a small rough rantangle.

Pull the top side of the ractangle and fold it half way through. Press the edges gently. Then pull the bottom side of the rectangle and fold over to cover the first fold. Now gently lift the side using a bench scrapper if needed, and roll till the end. Then roll it around a little bit and tug the egdes to from a round shape. (watch the video to understand better)

Tranfer the dough the a dusted parchment paper and invert the mixing bowl on the shaped dough. Leave it aside for 30 minutes.

During time, place the dutch oven to the oven and preheat it to 500 F

After 30 minutes, transfer the dough along with the parchment paper to the preheated dutch oven. Cover and bake for 30 minutes.

Then remove the lid, reduce the temperature to 475 F and bake for 15 minutes.

Once done, tranfer the bread to a cookie wire rack and let it cool down completely before you slice.