Garlic bread

I start by kneading a dough made of corn and wheat flour, a glass of warm water, finely ground salt, three tablespoons of olive oil and dry yeast in a large enameled bowl. Then I put the dough on the kitchen table and knead it diligently for about seven minutes. Then I rub garlic and the remains of olive oil in a garlic press, as well as coarse salt along with dried basil and oregano. Once again I knead the dough and cut it into layers about seven centimeters wide. Then I begin to fold the layers around and put them into each other with a "herringbone", not forgetting to smear each plastic with garlic sauce. I do it right on a baking sheet, which I pre-cover with special parchment for baking products in the oven. As a result, the loaf resembles a wide and squat Christmas tree. For twenty minutes, the raw loaf settles, and then goes for half an hour in a preheated oven to 200 C. Then it remains only to cool it down and enjoy eating with fresh dishes or with any favorite food.