Step 1

Combine flour, yeast and salt in a large bowl. Add warm water and 2 teaspoons oil. Stir until dough comes together.

Step 2

Turn dough onto a lightly floured surface. Knead for 2-3 minutes or until dough is smooth.

Step 3

Coat a large bowl with remaining oil. Place dough in oiled bowl. Cover with clean tea towel. Stand in a warm, draught-free place, for 1 hour or until doubled in volume.

Step 4

Combine butter, garlic and parsley in a small bowl. Season.

Step 5

Punch dough down with fist. On a lightly floured surface, roll out dough to a large rectangle about 40cm x 35cm.

Step 6

Spread all but 2 tablespoons butter mixture over dough. Sprinkle with cheese.

Step 7

Starting by 1 long side, roll dough. Pinch edges to seal. Roll log until an even width.

Step 8

Preheat oven to 220C or 200C fan-forced. Line a large baking tray with baking paper.

Step 9

Arrange log in a circle on prepared tray, pinching edges together. Cut all around at 2.5cm intervals without cutting all the way through.

Step 10

Spread top with remaining 2 tablespoons of butter mixture.

Step 11

Cover bread with a large bowl. Stand for 45 minutes in a warm place or until doubled in size.

Step 12

Bake for 25-30 minutes or until golden and cooked through. Stand on a wire rack for 10 minutes before serving.