Garlic Asiago Bread

Based on the recipe from this website:
Laura In The Kitchen

Requires a full day of rest, 18 hours.

The video on the website is helpful in showing how to fold over the sides of the dough when adding the garlic-herb mixture. The published recipe on the website misses a few details, which are added below.

INGREDIENTS

For the garlic
1 head of garlic, cloves peeled
2 sprigs of rosemary, stem removed (we probably will use thyme)
2 Tbl of olive oil
Good pinch of coarse black pepper

For the bread
3 cups bread flour plus extra for dusting the counter
1-1/2 cups warm water (probably 95-105 degrees)
1-1/4 tsp active dry yeast (could probably use instant/rapid rise yeast)
2 tsp salt
1 tsp sugar
1/2 - 3/4 cup shredded asiago, plus 2 Tbsp for the top

PREPARATION

1. Shred the cheese, place in a bowl, and cover in the fridge until ready to use the next day.

2. In a large bowl, stir together the flour and salt; set aside.

3. In a small bowl, mix the warm water with the yeast and sugar, set aside for a few minutes (if using instant/rapid rise, go to the next step right away).

4. Mix in the yeast mixture into the flour mixture and stir with a wooden spoon or stiff spatula.

5. When the dough starts becoming a little hard to mix, use your hands and just mix everything together long enough to incorporate the flour.

6. Cover with plastic wrap and place it somewhere at room temperature, undisturbed for 18 hours.

7. About an hour before the end of the bread's resting time, peel all the garlic and in a small bowl, make the garlic mixture by mixing together the garlic (the original recipe has the garlic cloves left intact), oil, rosemary/thyme, and pepper.

8. Place the garlic mixture in a baking dish that's just big enough to hold everything but not too big or it will burn); bake at 350 degrees for about 40 minutes.

9. Once the garlic is ready, turn the oven up to 450 degrees and place a dutch oven in it to preheat as well.

10. Gently scrape the dough out onto a floured surface using a dough scraper--the dough will be very wet!--sprinkle with flour; then scatter most of the garlic mixture and up to half of the shredded cheese all over the surface, as if topping a pizza

11. To add the garlic-herb mixture to the dough, use a bowl scraper or bench scraper to lift and fold over the sides of the dough onto the top of the dough. The video on the website shows the technique.

12. When the dough is a loose, floppy ball or oval, sprinkle with flour again, add the remaining garlic-herb mixture reserving the leftover oil and dregs for later, and most of the remaining cheese on top. Use the scraper again to fold over the dough onto the top of the whole thing so it is a loose, flat ball.

13. Place the prepared dough into the hot dutch oven and sprinkle the remaining cheese on top and drizzle the remaining garlic oil and leftover baked herbs.

14. Cover the Dutch oven, bake the bread for 30 minutes, then remove the lid and continue baking until it is a deep golden brown, about 15 more minutes. Cool before serving.