For 1 large terra cotta brick measuring 12 x 24 cm
250 g flour
1 tsp sugar
¾ tsp salt
¼ cube yeast
1.6 dl lukewarm water
20 g olive oil
50 g grated Sbrinz cheese
20 g mixed herbs (e.g. dill, parsley, basil)
1 clove of garlic
5 tablespoons olive oil
Put the flour, sugar, salt, and yeast in a bowl. Add the water and oil. Knead everything into a smooth dough. Cover the dough and let it rise for about 1 hour.
Put the Sbrinz cheese in a bowl. Finely chop the herbs and add them. Press in the garlic clove. Mix everything well. Divide the dough into 20 pieces and shape into balls. First roll the balls in olive oil, then in the cheese and herb mixture. Place the balls in the brick layers. Cover the bricks. Leave the dough to rise for approx. 30 minutes.
Preheat the gas grill to 250 °C. Place the bricks on the grill. Cover and bake the pull-apart bread for approx. 25 minutes. Remove the terracotta lid. If necessary, bake the pull-apart bread for approx. 5 minutes until golden brown. Remove from the oven and leave to cool slightly. Serve lukewarm.
Preparation:
Preparation time approx. 20 minutes
Rising time approx. 1 hour
Grilling time 25-30 minutes
Prepare the embers. Place the closed brick in the embers. Cover the brick with embers. Bake the pull-apart bread in the embers for 20-25 minutes. Check from time to time.
Serve with cherry tomatoes, antipasti, and white wine or beer.
