In a large mixing bowl, combine 500g of strong bread flour with 350g of lukewarm water and 150g of your bubbly active sourdough starter. Mix until a shaggy dough forms, ensuring no dry flour remains.

After the resting period, fold in 100g of roasted garlic and 2 tablespoons of chopped fresh rosemary into your dough. Sprinkle 10g of salt evenly over the surface.

Cover the dough and let it rise at room temperature for approximately 4 hours, performing stretching and folding every 30 minutes.

Once your dough has doubled in size, gently turn it out onto a well-floured surface and shape into a round loaf. Allow it to rest for 30 minutes.

After resting, place your shaped loaf into a flour-dusted proofing basket seam side up and let it proof for about 1-2 hours.

While your dough is proofing, preheat the oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.

Carefully remove the hot Dutch oven and transfer your dough into it. Cover the pot and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15-20 minutes until golden brown.

Transfer your Rosemary Sourdough Bread onto a wire rack to cool for at least 30 minutes before slicing.