Add the yeast to the water and let it sit for 10-15 minutes. While the yeast is activating, stir together flour, oregano, salt and rosemary in a large mixing bowl.
Add yeast mixture, roasted garlic, and olive oil to the bowl then use a rubber spatula to mix it together just until combined.
Cover and let rise somewhere warm until it has doubled in size, about 8-10 hours.
Once the dough has doubled in volume, pull the dough out onto a floured surface, shape it into a loaf, place it in a proofing bowl, cover, and refrigerate for at least 1 hour or up to 24 hours.
When ready to bake, preheat oven to 450ºF with a Dutch oven inside. Score the dough, bake covered for 30 minutes, then uncovered for 15-20 minutes more.
Let the bread cool on a wire rack before slicing.