Key is to slice it with a very sharp and thin knife. Think almond sliver thickness. The amount of allicin (and wouldn’t it be awesome if your daughter’s name was Allison lol) released will be minor, thus not killing off the yeast except right against the garlic.

You can also rinse the slivers and let them dry, which helps as well.

You can even do minced if you rinse and dry, but then you don’t get the garlic flavor as much, what with more of the good stuff being released and lost.

But, yeah, most people push slivers into the dough right before baking, at least that I’ve ever seen. When it’s used in the dough, it’s usually roasted garlic rather than fresh. Again, that’s based on what I’ve run across.