Pre-heat your oven in the bake/broil option to 210C (410F)

Grab a head of garlic, cut a slit on each clove, add to a baking tray and into the oven

Add ¾ cup of luke warm water to a large bowl, 1 teaspoon of active yeast and mix together

After about 5 minutes add 1 cup of spelt flour to the bowl, ¾ cup all-purpose flour, ¼ teaspoon of white sugar, 1 teaspoon of sea salt, 1 teaspoon of dried rosemary, ½ teaspoon of dried parsley, and 1 tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed

Remove the garlic from the oven

Add some all-purpose flour to a clean flat surface and start kneading the dough for a couple of minutes, then start adding the roasted garlic cloves into the dough and continue to knead for another minute

Form the dough into a ball, grease the bowl with a little extra virgin Spanish olive oil, add the ball of dough and cover with seran wrap and a dish towel and let sit for about 25-30 minutes

Pre-heat your oven to the bake/broil option to the highest setting, my oven goes up to 250C (470F)

Once your dough has doubled in size (25-30 minutes), punch it in, add some all-purpose flour to a clean flat surface, knead it for a minute or so and start shaping your dough into a rectangular shape

Cut a couple of slits that are about ¼ inch thick deep on the dough and brush the dough with some olive oil infused with fresh rosemary

Add the bread to a baking tray with some parchment paper and add to the oven between 15 to 17 minutes

Remove the bread from the oven, brush a little bit more of the olive oil infused with fresh rosemary on top of the bread and serve at once