Tiny dough balls of gluten free Chēbē covered with bacon and cheddar, then slowly baked so that it all comes together in this monkey pull-apart wonder. This is one to indulge in!
- 2 packages (15 oz) any savory Chebe mix (Focaccia mix shown here.)
- 8 Tbsp milk or water
- 2/3 cup grated Parmesan cheese
- 4 large eggs
- 4 Tbsp oil
- ¼ cup butter melted
- 3 oz shredded cheddar cheese divided
- 1.5 oz bacon pieces divided
- fluted tube cake pan
Preheat the oven to 350F. Pour the Chebe mix in a large mixing bowl. With a fork blend in, one at a time, the milk, Parmesan, eggs, and oil. Mix well for a few minutes, then use your hands to continue blending the dough until it is smooth.
Split the dough multiple times until you have 64 small pieces. Roll each piece in the palms of your hands to get 64 balls of dough.
Put them all in the mixing bowl and pour the melted butter over them. Gently mix the dough balls with the butter.
Grease a fluted tube cake pan. Place half of the dough balls in the pan. Top with 2 oz shredded cheese and 1 oz bacon bits.
Add the remaining dough balls and top with the remaining shredded cheese and bacon.
Bake for 35 minutes. Remove and let rest for 5 or 10 minutes.
Run a knife or spatula around the edges to loosen from the sides of the pan. Place a plate upside down over the pan and flip the bread onto it. Remove the pan and start pulling apart! Trés delish!