2 1/4 cups all-purpose flour, plus more for work surface
2 Tbsp. granulated sugar
2 tsp. instant or quick-rising yeast
1 1/2 tsp. kosher salt
2/3 cup whole milk, warmed
3 Tbsp. unsalted butter, softened
Ingredients for filling and topping:
6 Tbsp. unsalted butter, softened
3/4 cup Parmesan cheese
2 Tbsp. finely chopped fresh flat-leaf parsley
1 Tbsp.finely chopped fresh rosemary
1 large garlic clove, grated
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. unsalted butter, melted
1/2 tsp. flaky sea salt
Directions:
Place flour, sugar, yeast and salt in bowl of a stand mixer fitted with the paddle attachment.
With the mixer running on low speed, beat in warm milk and butter until just combined, 30 to 45 seconds.
Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes.
Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
Meanwhile, make the filling. Stir together butter, Parmesan, parsley, rosemary, garlic, salt and pepper in a small bowl until well combined. Set aside.
Punch dough down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces, about 3 tablespoons each. Flatten each piece into a 4-inch round disk.
Spread about 1 tablespoon filling onto 1 side of each disk. Butter and sprinkle with sea salt. Stack disks, cheese side up, on top of each other.
Turn the stack of dough onto its side and place in a loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes.
Preheat oven to 325 F.
Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning.
Transfer loaf pan to a wire rack and let cool for 10 minutes.
