Put a nice glug of olive oil into a large skillet that has a lid and heat over medium heat. Add the smashed garlic and chile flakes and cook slowly to toast the garlic so it's beginning to get soft, fragrant, and nicely golden brown, about 3 minutes.
Add the farro and cook over medium heat, stirring more or less constantly so the grains toast evenly, for 3 to 5 minutes. They will darken slightly and become quite fragrant.
Add the water, bay leaf, and salt and bring to a boil. Cover, adjust the heat to a nice simmer, and cook until the farro is tender but not so much that it has "exploded" and popped fully open - it will be mushy if cooked that long. Depending on your farro, this could take 15 to 30 minutes or even a bit longer.
Drain the farro well. If you are using the farro warm, you are all set. If you want to use it cold, such as in a salad, dump it onto a baking sheet, toss with a tablespoon of olive oi, and spread it out to cool.
