These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent.
3 1/2 cups white bread flour
2 1/4 tsp. rapid-rise yeast
1 tbs. salt
1 1/3 – 1 2/3 cups warm water
5 tbs. olive oil, plus more for pouring over the garlic and drizzling
3 heads of garlic
bunch of flat-leaf parsley
sea salt, for sprinkling
Combine the flour, yeast and salt in a large bowl. Pour in 1 1/3 cups warm water and the oil and mix to form a soft, but firm dough, adding more water if needed. Turn out onto a floured surface and knead until smooth and elastic, 8-10 minutes. Oil a bowl and place the dough inside, turning once. Cover with plastic wrap and leave in a warm place to double in size, about an hour.
While the dough is rising, heat the oven to 375°F. Cut off the tops of the garlic heads and place in a small, foil-lined baking dish. Drizzle with olive oil, season and pull up the foil to form a parcel. Roast until soft and golden, about 45 minutes. Unwrap the foil and leave to cool.
When the dough has doubled, punch it down and leave it to rest for 10 minutes. Divide in half and form each into a chunky oval. Place each on a parchment-lined baking sheet. Cover with plastic wrap and leave to rise for 30 minutes, or until puffy.
Meanwhile, squeeze the garlic out of the bulbs into a small food processor. Add the parley leaves, then pour in enough olive oil to make a paste. Set aside.
Heat the oven to 400°F. Poke your fingers all over the tops of the breads to dimple them, then spread the garlic paste over the tops.
Bake for 20 minutes, or until the breads are golden and the garlic paste is a darker brown. Drizzle with a little more olive oil and sprinkle with sea salt. Slice and serve.