Directions:

1. To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
2. Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
3. Knead the dough for at least 10 minutes until smooth and no longer sticky.
4. 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).
5. Knock back the dough and knead again briefly to make sure all the air has been knocked out.
6. 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.
7. 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.
8. While the bread is proving for the second time, light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB Cooker.
9. Place the Grill Grid and the Fenced Roast Rack onto the COBB Cooker.
10. 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.
11. Serve this cheesy pull apart bread as a decadent side to any dish on your BBQ.