Dough

1. Combine 225 ml room-temperature milk with 30 g sugar and sprinkle 7 2/5ml instant dry yeast; mix and set aside until slightly active if needed.
2. Sift 300 g bread flour into a bowl, stir in 4 7/8ml salt until evenly distributed.
3. Slowly add the yeast mixture to the flour and mix until a sticky dough forms.
4. Transfer dough to a lightly floured surface; knead by hand 3–4 minutes, add 20 g soft unsalted butter, then continue kneading (or use a mixer) until dough is soft, smooth and elastic, about 15 minutes.
5. Perform the windowpane test to confirm gluten development.
6. Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled.
7. Punch down the risen dough, roll it out evenly, and spread prepared garlic butter and chopped parsley over the surface.
8. Scatter the cheese evenly, cut and stack the dough as directed, and place in a lightly greased bread pan without packing too tightly.
9. Let the assembled loaf proof for another hour; preheat the oven to 180°C (350°F) while it proofs.
10. Before baking, brush extra garlic butter over the top for color and flavor.
11. Bake at 180°C (350°F) for about 30 minutes until golden brown and crisp; cool slightly, then slice and serve.

Garlic sauce

1. Mix 29 4/7ml garlic paste with 50 g soft unsalted butter, 4 7/8ml chilli flakes, chopped parsley and salt to taste until smooth.
2. Optional: to make fresh garlic paste, gently cook garlic in oil until soft, then blend until smooth; incorporate into butter mixture.
3. Reserve some garlic butter to brush on top of the loaf before baking and to spread between layers as you assemble the filling.