Mix strong flour and plain flour in a bowl. Create three wells in the flour and add salt, yeast, and sugar separately. Cover each with flour.

Add water and start kneading the dough.

Once the dough comes together, add butter and knead for 10 minutes.

Cover the dough with plastic wrap or cloth and let it rise until it doubles in size (first proofing).

After the first proofing, shape the dough into a ball and let it rest for 30 minutes.

Flatten the dough and roll it tightly. Seal the edges by pinching them firmly.

Cover the dough and let it rise until it increases 1.5 times in size (second proofing).

Score the top of the dough with a knife and spray water into the oven. Bake at 200°C for 17 minutes.

Prepare the garlic sauce by melting butter in a bowl over hot water. Mix in garlic, syrup, salt, and parsley.

Slice the cooled bread into 1.5 cm thick pieces, ensuring the bottom remains attached.

Spread garlic sauce between each slice and over the top of the bread.