Preheat the oven to 350°F /176°C and place the rack in the middle position.

Place a small heavy bottom skillet on a burner and turn the heat to medium-high. Heat the skillet for 3 minutes then add the garlic cloves, with their peel still intact, to the skillet. Toast the garlic cloves turning them over from time to time so each side gets nicely browned and the cloves soften, about 5-10 minutes. Some garlic cloves will take longer than others to finish toasting. Remove each garlic clove when you see they are soft and browned.

Once the garlic is done, let them cool slightly until you can handle them. Peel away the skin and cut off the root end. Cut the garlic in half lengthwise and remove the green germ if present.

On a cutting board, group the garlic cloves together, then roughly mince them. Sprinkle a small pinch of Kosher salt over the minced cloves. With the side of your chef knife, press down on the cloves and smear it to the side to mash the garlic. Clean of the garlic paste off the knife blade and repeat, pressing down and smearing the garlic with the side of the knife until a smooth paste is made.

In a small bowl add the soft room temperature butter, the garlic paste, grated Romano cheese and mix until evenly combined. Add half of the minced herbs and mix.

Use a serrated knife and cut the loaf of bread in half down the length of the loaf. Open the bread like a book with the cut side of each half facing up.

Spread the garlic butter evenly over the cut sides of both halves of bread. Sprinkle a light dusting of sweet paprika over the buttered bread and add the remaining fresh herbs.

Place the top half of bread over the bottom piece of bread and cover with aluminum foil.

Bake the garlic bread in the oven for 15 minutes

Unwrap the foil then open the bread halves so both buttered sides are facing up. Bake until the edges start to brown, about 5 minutes.

Or place under the broiler until the edges are browned and crispy.