CHEESY GARLIC BREAD ARTISAN LOAF

1. Preheat the oven to 400°F (205°C). Slice the top off a whole head of garlic to expose the cloves. Place it on a piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 40–45 minutes, until the cloves are soft, golden, and fragrant, let cool.
2. In a large mixing bowl, combine 2¼ tsp dry active yeast with 1½ cups warm water and 1 tbsp honey or granulated sugar and let stand for at least 5 minutes until foamy.
3. In the same bowl add 4 cups flour, 1 tsp salt, 2 tbsp Italian herbs, ½ cups grated Parmesan and 2 tbsp olive oil. Stir until a shaggy dough forms before transferring it to a clean, floured surface and bring it together with your hands, kneading for about 5 minutes.
4. Flatten out the dough in a large rectangle and sprinkle 1 cup shredded mozzarella onto the dough, folding it over itself and continuing to knead for an additional minute or 2 until the cheese is incorporated into the dough.
5. Transfer to a large, oiled bowl & cover with plastic wrap, let stand at room temperature for 1 hour to rise. After 40 minutes, place a Dutch oven with the lid on in the oven and preheat to 425° F.
6. After the dough has risen for an hour, punch the dough to release the air and transfer it from the bowl to a floured surface to form into a ball once more. Place in a parchment paper-lined mixing bowl and cover with plastic cling wrap. Let stand on counter top for 30 more minutes.
7. Score the loaf with a sharp blade, making a large “C” across the top. Carefully remove the Dutch oven from the now heated oven and remove the lid (very carefully – it will be HOT!). Lift the parchment paper with the dough and transfer gently into the hot pot. Cover with lid and bake for 25-30 minutes. Continued in comments!