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1
Preheat the oven to 325.
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2
In a pie plate, toss the garlic cloves with the olive oil.
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3
Cover with foil and roast for about 50 minutes, or until the cloves are soft and golden.
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4
Let cool, then peel the garlic; reserve the oil.
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5
In a large bowl, combine the water with the yeast, 1/4 cup of the flour and 2 tablespoons of the garlic oil.
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6
Let stand until frothy, about 30 minutes.
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7
Using a large spatula, fold in the remaining 41/4 cups of flour, the roasted garlic and the kosher salt until a wet dough forms; be very careful not to smash the garlic.
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8
Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 1/2 hours.
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9
Gently punch down the dough, scraping it up from the bottom of the bowl.
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10
Cover the dough and let it rise again until it is nearly doubled in bulk, about 1 hour.
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11
Preheat the oven to 500 for 30 minutes with a pizza stone set on the bottom shelf.
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12
Alternatively, generously oil a large baking sheet.
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13
Turn the dough out onto a lightly floured surface, flatten it slightly and divide it into quarters.
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14
Roll or stretch each piece into a 1/2-inch-thick round and transfer the rounds to 2 floured rimless cookie sheets.
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15
Let the dough rounds rise for 30 minutes.
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16
Prick the dough rounds all over with a fork.
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17
Brush with some of the garlic oil and sprinkle with sea salt.
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18
Slide 2 of the rounds directly onto the pizza stone or onto the oiled baking sheet and bake for 10 to 12 minutes, or until golden and crisp.
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19
Repeat with the 2 remaining rounds.
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20
Cut the flat breads into wedges and serve with any remaining garlic oil.
