In a bowl, add the water, milk, sugar and yeast.
Stir and set aside for 10 minutes for the yeast to rise.
In the mixer’s bowl, add the 2 kinds of flour, salt and stir with the hook tool. Add the olive oil, stir and add the eggs. Add the yeast mixture little by little and knead for 10 minutes. The dough will be sticky, but that’s ok.
Cover the mixer’s bowl and set aside for 1 hour for the dough to rise.
For the filling: Cut the head of garlic horizontally in the middle and place it in aluminium foil. Sprinkle with the olive oil and with the ½ teaspoon of salt. Close the aluminium foil and cook in a preheated oven at 180°C for 30 minutes. Let it cool down. Press the head of garlic for the cloves to come out in a bowl. Mash it with a spoon. Add the unsalted butter and press with the spoon until it melts. Add the parsley, the rest of the salt and the pepper. Stir well. Put a non-stick baking paper on a round pan of 32cm.
Rub the workstation with some flour and open the dough in a big leaf of 60x40cm. Rub everywhere with the butter mixture and sprinkle with the cheeses. Wrap the dough (from its lengthy side) and cut in 7 pieces of 8cm or 12 pieces of 5cm. Place them in the pan, leaving some space between them. Press them lightly. Cover and let them rise for 30 minutes.
Cook in the preheated oven for 35 minutes. Serve while they’re hot.