Pull apart bread with eggs and sun-dried tomatoes

• 40 g Parmesan cheese, cut in pieces (3 cm)

Dough

• 2 sprigs fresh rosemary, leaves only
• 30 g sun-dried tomatoes
• 130 g water
• 100 g milk
• 1 tsp sugar
• 25 g fresh yeast, crumbled
• 500 g flour
• 40 g olive oil
• 1 ½ tsp salt

Eggs

• 6 eggs (53-63 g each), cold
• water, to fill to 1 l mark

Assembly

• 1 tbsp olive oil, for greasing
• 2 tbsp breadcrumbs, for sprinkling
• 50 g pesto rosso