1. Roast the Garlic: Preheat your oven to 400 F (200 C). Slice off the very top of the garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in aluminum foil, and roast for 30-40 minutes, or until the cloves are very soft and golden brown. Let cool slightly, then squeeze the softened garlic pulp from the skins into a small bowl. Mash it with a fork until smooth. The garlic should be creamy and spreadable.

2. Prepare the Sourdough Batard: While the garlic is roasting, if your sourdough batard is whole, slice it horizontally almost all the way through, creating a “pull-apart” style loaf, or slice it into thick individual pieces if you prefer. You want to create crevices for the garlic mixture to seep into.

3. Create the Flavorful Spread: In the bowl with the mashed roasted garlic, add the finely chopped fresh rosemary, sea salt, and black pepper. If using, stir in the grated Parmesan cheese. Mix everything thoroughly until well combined. The mixture should be fragrant and pasty.

4. Generously Flavor the Bread: Using a small spoon or a butter knife, spread the roasted garlic and rosemary mixture generously into all the cuts and crevices of your sourdough batard. Make sure to get some of the mixture on the top crust as well. Don’t be shy – the more flavor, the better!

5. Bake to Perfection: Place the flavored sourdough batard directly on a baking sheet. Bake in the preheated 400 F (200 C) oven for 15-20 minutes, or until the bread is golden brown, the crust is crispy, and the garlic mixture is fragrant and slightly caramelized. You’ll see the edges of the bread turning a deeper golden color.

6. Serve Warm and Enjoy: Carefully remove the batard from the oven. Let it cool for just a few minutes before serving. The internal steam will be hot. Serve warm, allowing everyone to pull apart their own delicious, garlicky, herbed pieces.