Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well.
Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it.
Close the Dome Cover and let it cook for about 5-8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it.
Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on.
Serve drizzled with honey, cinnamon sugar and lemon or your favourite topping.
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, 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.
