Roasting the Garlic Softens the Flavor and provides a mellow smoothness that pervades this loaf. Pre-fermenting 20 percent of the flour adds another flavor dimension, one that complements rather than competes with the garlic. To prepare the garlic, slice ½ inch off the top of the bulbs, place in a baking pan, sprinkle a bit of olive oil over the exposed cloves to keep them moist, cover with aluminum foil, and roast in the oven (at 350° to 400°F) until the cloves are very soft, about 40 minutes. Once cooled and removed from their skins, a quick mashing is all that is necessary. In the mixer they will merge with the dough. If a bit of a clove stays intact even after the rigors of the mix, it will not in any way impair the eating quality. The bread is a special treat when brushed with olive oil and grilled, or simply toasted and buttered. Rolled thin, brushed with olive oil, sprinkled lightly with coarse salt, and baked hot and quick, it makes an exceptional fougasse.