Prepare Roasted Garlic: Preheat oven to 400°F (200°C). Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

Mix Dry Ingredients: In a large bowl, combine flour, yeast, oregano, and salt. Whisk gently until well mixed.

Add Wet Ingredients: Pour in room temperature water and add smashed roasted garlic and olive oil. Stir until a shaggy dough forms.

First Rise: Cover with plastic wrap or a towel and let it rise at room temperature for 12 to 18 hours until doubled.

Shape Dough: Flour a clean surface, turn out the dough, fold over itself, and shape into a round loaf.

Second Rise: Transfer shaped dough onto a floured cloth, cover loosely, and let rise for 1 to 2 hours.

Preheat Oven: Place Dutch oven in the oven and preheat to 450°F (230°C) about 30 minutes before baking.

Bake: Carefully transfer the dough into the Dutch oven, cover with lid, and bake for 30 minutes; uncover and bake for another 15 minutes.

Cool: Remove the Dutch oven and let the bread cool on a wire rack for about 30 minutes.