Preheat the oven to 400F.

Cut the top off the garlic head. Place on a small sheet of aluminum foil.

Drizzle the olive oil over the garlic.

Wrap the garlic in the foil, place it on a small parchment-lined baking sheet, and bake for 45 minutes.

Cut the potatoes into large pieces.

Boil in salted water with a pinch of sugar.

When you can run a fork through them, drain and rinse with cold water.

When the potatoes are cool enough to handle, remove the skins with your fingers.

Grate the potato pieces into a bowl. Use a masher or a fork to mush together.

Place the flour into a large bowl. Make an impression in the middle.

In a small, separate bowl, mix the yeast and sugar with 2 tablespoons of warm water.

Pour the mixture into the impression in the flour.

Cover the bowl with a dishcloth and stow it in a warm place for 15 minutes.

Squeeze the soft roasted garlic cloves out of their shells. Mash into a paste with a fork. Set aside.

Mix the potatoes with the crème fraîche and 1/3 cup water.

Knead this mixture together with the dry ingredients into a smooth dough.

Return the dough to the bowl, re-cover it with the dishcloth. Stow in a warm place for 30 minutes.

Line a large baking sheet with parchment paper.

Turn the dough out onto a floured work surface. Pat it into a round shape.

Use your fingers or a spatula to smear the soft roasted garlic on top of the dough.

Fold the dough over and knead the roasted garlic evenly into the dough.

Shape the dough into a large oval and place it on the baking sheet.

On one of the smaller ends, use a sharp knife to make four half-inch deep cuts to resemble elephant toes.

Brush the dough with water.

Let it stand in a warm place for 30 minutes.

Preheat the oven to 350F.

Bake for 40 minutes.

Transfer to a wire rack to cool.