In a mixing bowl, combine warm water with sugar. Sprinkle active dry yeast on top and stir gently. Allow sitting for 5–10 minutes until frothy.

Once yeast is frothy, add all-purpose flour and salt. Incorporate roasted garlic and chopped rosemary. Mix until a shaggy dough forms.

Transfer dough to a floured surface. Knead for about 5–7 minutes until smooth and elastic, adding flour as necessary.

Place kneaded dough in a greased bowl and cover. Let rise in a warm area for about 1 hour or until doubled in size.

After rising, punch the dough down. Shape into a round loaf and place on a parchment-lined baking sheet. Let rise for 30 minutes.

Preheat oven to 450°F (230°C). Score the loaf and bake for 25–30 minutes until golden brown and sounds hollow when tapped.

Remove from oven and cool on a wire rack for 20–30 minutes before slicing.