Direction :

1. Make the monkey bread dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. 
2. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. (If you are making the tomato sauce, jump down to step 7 and get going on that :)). 
3. Preheat the oven to 450ºF. Butter a 9-inch cast iron skillet or baking dish. Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 18 to 20 small portions (or 12 to 14 larger portions). With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer the balls to the prepared skillet, and let sit for at least 30 minutes without touching.
4. Make the flavored butter: Place butter in a small saucepan over low heat. Finely mince the garlic — I suggest using your garlic press here if you have one — and add to the butter. (The more finely minced the garlic, the less it will burn.) Add a pinch of red pepper flakes. Mince the thyme leaves and add to the butter. Once butter is melted, remove the pan from heat.
5. Brush the seasoned butter over the bread balls, being sure to reserve a few tablespoons for brushing the rolls out of the oven. Season with a pinch of nice salt. Grate a thin layer of cheese over top — I used my microplane here.
6. Bake for 15 to 20 minutes or until the balls are puffed and beginning to brown. Remove from the oven and brush with the reserved garlic-herb butter. Let cool briefly before serving with spicy tomato sauce on the side.
7.  To make the sauce: Put the olive oil and guanciale in a 14-inch sauté pan over medium heat. After 3 minutes, add the onions. Cook, stirring occasionally until they are translucent and the guanciale has started to brown. Season with coarsely ground black pepper.
8. Add the tomatoes and the hot pepper flakes and simmer the sauce at low heat until it has reduced by about two-thirds, or until it’s a consistency you like. Turn off the heat. Taste. Salt may or may not be necessary depending on the bacon and tomatoes you are using. Set sauce aside.