Heat a pan with no oil and add the garlic leaves along with two tablespoons of water. The addition of the water to the hot pan creates steam. Cover with a lid and allow to garlic leaves to wilt for 2 -3 minutes. Removes the leaves from the pan and chop roughly. Set to one side to cool.
Mix together the flour, sugar and salt in a bowl. Whisk the yeast into the water. Form a well in the centre of the flour and pour in the water. Add the chopped garlic leaves. Bring the ingredients together to form a rough dough. Turn out on to a clean kitchen surface and knead for 10 minutes or until the windowpane effect is achieved.
Put into a lightly oiled bowl, cover with a damp tea towel or wrap in cling film and let it prove for one to one 1/2 hours or until doubled in size.
Turn out the dough on a clean kitchen surface and knock back, portion the dough into two.
Shape each portion of dough into a ball. Shape the dough into an oval, place into a floured tin and allow to prove for 45 minutes to 1 hour.
Pre-heat the oven to 230°C/425°F/Gas 7 and place a baking tray in the bottom. Place the loaves in the oven, throwing some ice cubes or cold water into the baking tray to steam the oven. Bake for 35 to 40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.
Recipe by Patrick Ryan Of Firehouse Bakery