Roasted Garlic, Herb, and Cheese Pull-Apart Bread Crown

Mix the bread flour, instant yeast, and fine salt in a large bowl. Add the warm water and olive oil, then stir until a shaggy dough forms.

Knead the dough for 8 to 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.

While the dough rises, roast the garlic by wrapping the whole bulb in foil and baking at 200°C for 35 to 40 minutes until soft and golden. Let it cool, then squeeze the cloves into a bowl and mash them.

Mix the softened butter, roasted garlic, parsley, rosemary, and black pepper into a spreadable paste.

Punch down the risen dough and roll it into a large rectangle about 1cm thick. Spread the garlic herb butter evenly over the surface, then sprinkle the mozzarella and parmesan on top.

Cut the dough into 8 long strips, twist each strip gently, and arrange them in a greased round cake pan or skillet in a spiral to form a crown shape.

Cover the shaped bread and let it rise for 25 to 30 minutes until puffy. Brush the top with beaten egg and sprinkle with flaky salt.

Bake at 190°C for 28 to 32 minutes until deeply golden and the cheese is bubbling. If the top browns too quickly, cover loosely with foil.

Let the bread cool in the pan for 10 minutes, then transfer to a serving plate and pull apart while still warm.