Roast Garlic Bread (with Rosemary)

I didn't have rosemary the first time I made this so it turned out as a delicious garlic bread. The second time I made it was with rosemary but DBD preferred it without. The first time the dough was way too wet - made worse by the oil from the roasted garlic. The second time I put much more flour before adding the garlic...and it was better, but still too wet! The dough was floppy and did not hold it's shape.

• 1.5 t yeast
• 1 c warm water
• 2 t sugar
• 2 t salt
• 3 T e.v. olive oil
• 2.5++ c bread flour
• [1 T dried rosemary]
• 1/4 t black pepper
• 1/2 t oregano
• 1 head of roasted garlic
• olive oil, coarse sea salt

1. Roast garlic well in advance. Roast multiple heads at once for immediate and later use:
1. Slice a full head of garlic horizontally.
2. Place both halves on foil, cut side up. Drizzle olive oil generously on cut halves.
3. Sprinkle each with a pinch of kosher salt (I used regular salt)
4. Close the halves back together and quickly seal the foil, twisting it to prevent leaks.
5. Place garlic on baking sheet and roast for 1 hour at 400F/200C or until the garlic is fully soft and aromatic.
6. Let cool. Open foil and squeeze the cloves out of peel to use. Refrigerate unused cloves for later use in an airtight container.
2. In a large bowl mix yeast, water, sugar and salt. Let sit for 5-10 min until it foams.
3. Add in olive oil. Add flour and knead for about 10 min.
4. Add rosemary, black pepper and oregano. Knead another 5 min. Add in enough flour to have a somewhat stiff dough (you may need to add 1.5 c flour!).
5. Gently knead in the roasted garlic. The dough could be a bit sticky but manageable.
6. Place dough in well greased bowl, oiling all surfaces of dough. Tightly cover in cling wrap and let rise until doubled, about 1 hour (maybe up to 2).
7. Punch down dough.
8. Shape into rounded loaf.
9. Using sharp knife, cut criss cross slits on top.
10. Place on greased baking sheet. Cover with a large bowl. Let rise until doubled, about 1 hour.
11. Gently brush with olive oil and sprinkle with sea salt (I used regular salt and would have preferred a milder coarser salt), and optionally a bit more rosemary.
12. Bake at 375/190 for 25-30 min. Splash water on loaf during middle of baking (or bake with tray of water).
13. Increase temperature to 425 and spray again. Bake until top is a nice golden brown.
14. Let rest for at least 5 min before slicing.