Parmesan and Garlic No-Knead Bread

Preheat oven to 400ºF with rack 5 to 6 inches from heat source. Slice top third of garlic head crosswise to expose cloves; discard top. Place garlic on a piece of aluminum foil; drizzle with oil, and wrap tightly in foil. Place on a small rimmed baking sheet. Bake until garlic is soft and golden, 45 to 55 minutes. Turn off oven.

Unwrap garlic, and let stand until cool enough to handle, about 15 minutes. Squeeze garlic cloves from skins into a small bowl; discard skins and aluminum foil. Let garlic cool completely, about 15 minutes.

Whisk together flour, rosemary, salt, and yeast in a large bowl until well combined. Add water, and stir until well combined and no flour pockets remain; sprinkle with 1/2 cup Parmesan. Break up garlic cloves into smaller pieces, and scatter evenly over top of dough; stir until evenly combined. Cover and let stand in a warm, draft-free place (75°F) until doubled in size, about 1 hour. Chill in refrigerator for at least 8 hours or up to 24 hours.

Crumple a large sheet of parchment paper into a ball; unfold and sprinkle the center 9 to 10 inches of parchment with cornmeal. Turn out dough onto a well floured surface; lightly flour top of dough, and pat into a 1-inch-thick round. Using floured hands and working clockwise, gently fold edges of dough up toward center, repeating all the way around so dough is formed into a roughly rounded shape.

Flip dough, seam side down, onto prepared parchment paper over cornmeal. Place parchment and dough in a medium bowl; lightly cover using plastic wrap, and let rise in a warm, draft-free place (75°F) until puffed, about 1 hour.

When dough has 30 minutes remaining to proof, position oven rack in bottom third position; place a medium-size Dutch oven (about 4 1/2 quarts) with a heatproof lid in a cold oven, and preheat oven to 450°F.

Once preheated, carefully uncover Dutch oven, and lower dough into Dutch oven using parchment paper. Cover and bake for 30 minutes. Uncover and sprinkle with remaining 1/4 cup Parmesan; bake, uncovered, until golden brown and a thermometer inserted into loaf registers 200°F, 10 to 15 minutes.

Transfer bread to a wire rack using parchment paper; remove and discard parchment. Let stand at least 30 minutes before serving. Note: Parmesan was shredded using the large holes of a box grater.