Try this folding technique with your go-to bread recipe, for an eye-catching side.
To make the garlic butter, combine butter, garlic, parmesan, herbs, and salt together in a small bowl.
Transfer the dough to a work surface and cut into 8 equal pieces. Working with 1 dough piece at a time, roll into a large rectangle, approximately 25x35cm/10x13” on a lightly floured surface.
Spread some of the garlic butter over the dough, then cut lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares and stack all 12 dough squares, 1 on top of the other.
Repeat with remaining dough pieces and remaining garlic butter. Arrange stacks in a lightly greased 24cm/9.4” ring tin, standing up like little books, allowing small gaps between dough pieces.
Let dough a rise in a warm place until the doubled in size, approximately 30 minutes. Preheat oven to 180°C/350°F.
Transfer to the oven and bake until the bread is golden brown, 25-30 minutes. Let stand in the pan 5 minutes, then carefully remove. Brush with additional melted butter, and sprinkle with flaky sea salt to serve.
