In a large mixing bowl, whisk the flour and the salt. Set aside.
Grease a separate large bowl with butter or olive oil and set this aside.
In a small bowl, combine 2 of cloves roasted garlic with 2 Tbsp butter.
In a small mixing bowl, dissolve the sugar into the water and olive oil. Sprinkle the yeast over the top. Let it stand for about 10 to 15 minutes or until the mixture is foamy and bubbling just a bit. This ensures the yeast is active
Add the flours, salt, and rosemary, and roasted garlic and mix. (The original recipe outlines stirring with a wooden spoon, which works, but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed)
The dough will be on the wet side.
Transfer to the greased bowl from step 1. Cover with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
Preheat the oven to 425º F. Grease two oven-safe bowls (quart size or a bit bigger) with the garlic butter.
Punch down your dough, scraping it from the sides of the bowl.
Divide into 2 equal parts, scooping up each half and placing into on your floured counter-top. Quickly form a ball with each part and transfer them to your prepared bowls.
Let the dough rise until it's again doubled in size.
Bake for 10 minutes at 425° F. Reduce the heat to 375º F and bake for 22 to 25 minutes longer.
Remove from the oven and turn the loaves onto cooling racks. If the bowls have been greased well, the loaves should easily fall onto the cooling racks. If they look a little pale and soft, pop them back into the oven (outside of their bowls) and let them bake for (ish) 5 minutes more.
Let cool for 10-15 minutes before cutting.