extra recipe: Roasted Garlic & Rosemary Bread

So, I found a recipe from Margaret Fulton on a magazine for Olive Bread, thought it looked pretty easy and decided to give it a go... but I don't like olives so this is my version using roasted garlic and rosemary instead. the bread is in the oven as I write this, so hopefully it will taste as good as it smells!!!

for 2 loaves: 4 cups plain flour, 1 x 7g sachet dried yeast, 2 tbs salt, 1 tbs sugar, black pepper, 1/3 cup olive oil, 1 1/2 cups warm water, flour to dust, 1 whole garlic head chopped on the top, chopped rosemary

1. Heat the oven to about 180C and place the garlic head (minus 2 cloves) with some olive oil on top and roast your garlic for about 15/20 minutes. When ready, just remove the cloves and slice them.
2. Place the flour in a large bowl with the sugar, salt and yeast. Make a well in the middle, add the olive oil and warm water and mix until you get a soft dough;
3. Transfer the dough to a surface dusted with flour and knead for about 10 minutes until you get an elastic dough. Add the chopped garlic and chopped rosemary;
4. Place the dough in an oiled bowl, cover with cling warp and a towel and let it rest for an hour in a warm, dark place; 5. Heat the oven to 180C fan forced; Prepare a baking tray with oiled baking paper and dusted with flour;
6. Chop the 2 garlic cloves and fry them on a fry pan with a bit of oil until they are golden. Add the sesame seeds;
6. Knead the dough (doubled in size) lightly and make two 25 cm loaves. Place them on the tray and cover with a towel for about 15 minutes until they double in size again;
7. Top the loaves with the fried garlic and sesame seeds, slice the tops with a knife and bake for 20 minutes;
8. Reduce the heat to 160C and bake for another 25 minutes or until bread sounds hollow when tapped;

P.S. It was good...it was gone in a flash...