Preheat your oven to 400°F (200°C). Cut the top off a whole bulb of garlic, drizzle it with olive oil, and wrap it tightly in aluminum foil. Place it in the oven and roast for 30-40 minutes until the cloves are meltingly soft and aromatic.

In a large mixing bowl, combine 4 cups of bread flour, 2 teaspoons of salt, and 2 teaspoons of active dry yeast. Stir until evenly distributed.

Make a well in the center of the dry mixture. Add 1¾ cups of warm water, the roasted garlic cloves (squeezed from their skins), and ¼ cup of finely chopped fresh basil. Stir until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface. Knead for about 10-12 minutes until it becomes smooth and elastic.

Lightly oil a clean bowl and place the kneaded dough inside. Cover with a damp cloth and let it rise in a warm spot for 1-2 hours, or until doubled in size.

Once risen, punch down the dough gently and shape it into a round ball by folding edges into the center.

Place the shaped dough on a piece of parchment paper, cover with a clean cloth, and allow it to rise for another hour.

Preheat your oven to 450°F (232°C) with a Dutch oven inside about 30 minutes before baking.

When preheated, carefully remove the hot Dutch oven. Lift the dough using the parchment paper and place it into the pot. Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15-20 minutes until golden brown and sounds hollow when tapped.

Transfer the boule to a wire rack and let it cool for at least 20 minutes before slicing.