Dissolve the sugar in the warm water, add yeast and let it prove (about 10 mins).
Once yeast is proved, add in 2 TBSP of olive oil, salt, seasonings and mix well.
In a stand mixer, add the flour and the oil-yeast-seasoning mixture
Knead well, adding adequate water to ensure a smooth, elastic, slightly sticky dough.
Transfer to a oiled bowl, let it rise to double (took about 1 hour in this humid weather)
As the dough rises, heat remaining oil to smoking, and turn off.
Add the peeled & chopped (or whole) pods ( I slightly pounded them so some were left whole).
Let the pods sizzle and roast in the oil. Add a pinch of salt & seasonings and let the flavours seep in. ((You may also roast the pods in the oven, but I chose the stove top method))
Once the dough has doubled, punch it down and divide into your pan size.
Spread it out thick along the pan as shown. Add the roasted garlic along with the oil, and spread out all over the surface.
Cover and let it rest for a second time (about 45 mins). As its 100% wholewheat, it wont exactly double, but will puff a bit.
Meanwhile preheat oven to 200C / 425F.
Make small dimples on the surface of the double risen bread and brush with remaining olive oil generously. Sprinkle fine sea salt if using.
Bake for 20-25 mins till brown and crusty on top.
Cool on a baking rack and slice / serve as desired.
Works best with soup or as a snack too :)