• 4/5 cup (200g) unsalted butter at room temperature
• 1/2 cup (25g) finely chopped parsley
• 1 teaspoon (8g) salt
• a little black pepper
• 3 cups (300g) grated cheeses (Parmesan, Mozzarella, Cheddar) grated on the coarse side of the grater
METHOD
1. In a bowl, combine the water, milk, sugar, and yeast. Stir and set aside for 10 minutes to let the yeast bloom. Put both types of flour and the salt into the mixer bowl and mix with the dough hook. Add the olive oil, mix, and then add the eggs. Gradually pour in the yeast mixture and knead for 10 minutes. The dough will be sticky, but that's okay. Cover the bowl and set aside for 1 hour for the dough to rise.
For the Filling:
1. Cut the head of garlic horizontally in half and place it on aluminum foil. Drizzle with the olive oil and sprinkle with ½ teaspoon of salt. Wrap the foil tightly and bake in a preheated oven at 180°C for 30 minutes. Let them cool. Squeeze the garlic head to extract the cloves into a bowl. Mash them with a fork. Add the unsalted butter and press with the fork until it melts into the garlic. Add the parsley, the remaining salt, and the pepper. Mix well. Line a round 32cm baking pan with non-stick parchment paper.
2. Sprinkle your work surface with a little flour and roll out the dough into a large sheet measuring 60x40cm. Spread the garlic butter mixture all over and sprinkle with the cheeses. Roll up the dough (starting from the long side) and cut it into 7 pieces of 8 cm each, or 12 pieces of 5 cm each. Place them in the baking pan, leaving some space between them. Press them down slightly. Cover and let them rise for another 30 minutes. Bake in the preheated oven for 35 minutes. Serve while warm.
