Preheat the oven to 450 degrees. Place your dutch oven with the lid on inside the preheated oven for at least 15 minutes while preparing the bread for baking.
Sprinkle some flour on a piece of parchment paper that is just a few inches wider than the bowl you have the dough rising in.
Coat your hands with olive oil and punch the dough down.
Pick the dough up and pull outer edges of dough around to the bottom, pulling it tightly to form a ball.
Place the dough onto the floured parchment paper.
Sprinkle the top of the dough with more fresh rosemary if desired.
Roughly chop the remaining roasted garlic and dot the top of the dough with it.
Carefully remove the hot dutch oven from the oven placing it on a hot pad or towel. Using a pot holder remove the lid placing it onto a hot pad or towel.
Pick the bread dough up by the corners of the parchment paper and place it into the hot dutch oven.
Carefully pull the corners of the parchment paper down around the outside of the hot dutch oven and place the hot lid back on.
Carefully pick up the hot dutch oven and return it into the oven.
Bake for 35 minutes and remove the lid and continue baking for 10 minutes until golden brown.
Carefully remove the dutch oven from the oven and remove the lid.
Carefully lift the baked bread out of the dutch oven by the corners of the parchment paper with pot holders.
Place the bread on a cooling rack.
Cool, at least, one hour before cutting.