Preheat oven to 400ºF. Line a baking sheet with parchment paper and grease with nonstick cooking spray and set aside.
Roasting the Garlic
Drizzle garlic cloves with olive oil and season with salt. Wrap garlic cloves with foil and make sure they are fully covered. Transfer to a baking sheet and roast garlic in the oven for 10 minutes or until lightly burn and soft.
Making the Dough
In a bowl, combine sugar, yeast, and warm water. Stir for 5 minutes or until yeast mixture is foamy and bubbly.
In a separate bowl, combine flour, salt, ¼ cup olive oil, half of chopped rosemary, and half of roasted garlic. Stir for 2 minutes or until well combined using a mixing spatula.
Add yeast mixture into the flour mixture and combine until it forms into a ball of dough. Add more water if dough is too dry and scrape the dough if all the flour doesn’t incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
Transfer the dough into a large bowl. Grease with olive oil on the surface of the dough and cover with a plastic wrap. Allow it to rest in a warm place until it’s nearly doubled in size.
Remove the plastic wrap and dump the dough into the prepared baking sheet. Gently, using your fingers, push the dough out into a large rectangle or until it fits the baking sheet.
Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough. Sprinkle with the remaining rosemary, roasted garlic, and flaky salt.
Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, brush with a little bit more olive oil, and let cool for a few minutes before slicing and serving!
Garlic Butter
In a nonstick pan, add minced garlic and butter. Turn the heat on medium and let the butter melt. Don’t stir the butter.
As the butter melts, the top layer will foam. Using a spoon, remove the foamy top layer.
Pour the butter into a bowl and add chopped parsley.