Makes 10 baby pots or 1 large loaf
- 750g Flour
- 15g Salt
- 70ml Olive Oil
- 10g instant Yeast
- 5ml sugar/10ml Honey
- 500ml tepid Water
- 1 packet hydrated Sun-Dried Tomatoes
- 100g Pecorino, grated (or any strong cheese)
- Rosemary sprigs
- 1 Egg
- To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
- Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
- Knead the dough for at least 10 minutes until smooth and no longer sticky. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk, (about 1 hour).
- Knock back the dough and knead again briefly to make sure all the air has been knocked out.
- Shape the dough into flat circles about the size of your palm, and fill with sun-dried tomatoes, a generous sprinkling of Pecorino and a few sprigs of chopped rosemary leaves. Season with salt and black pepper. Bring all the sides together and make a sealed ball so that the filling doesn’t ooze out while the bread cooks.
- Place the stuffed ‘bread rolls’ into greased pots (grease with a little butter on all sides and the base) or individual tins and cover with a damp cloth. Making sure the pots are not more than about half to three quarters full with dough or they will be too big. Cover and allow to prove for a second time for 20 minutes. Brush the tops with egg wash. Egg wash is just 1 egg whisked well.
- While the bread is proving for the second time, prepare your Cobb Cooker and light a Cobble Stone and wait a few minutes until it has turned grey.
- Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
- Arrange the baby pots on the Fenced Roast Rack and bake for about 20-30 minutes or until golden and delicious. You can also make 1 large loaf in a loaf tin and that will cook for about an hour.
- Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.