Name: Cheesy Pepperoni Bread
Prep time: 3 h 15 min
Cook time: 40 min
Total time: 29 h
Cuisine: Italian
Ingredients: 3 and 1/3 cups bread flour; 2 teaspoons instant or active dry yeast; 2 teaspoons coarse salt; 1 teaspoon granulated sugar; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 and 1/2 teaspoons garlic powder; 1/4 teaspoon crushed red pepper flakes (optional); 1 heaping cup chopped pepperoni, sun-dried tomatoes, and/or olives; 1 cup shredded mozzarella cheese; 1 and 1/2 cups water (close to room temperature); 1/2 cup unsalted butter (optional for hot honey butter); 3 tablespoons honey (optional for hot honey butter); 1 tablespoon confectioners’ sugar (optional for hot honey butter); 1/8–1/4 teaspoon flaky sea salt (optional for hot honey butter); Pinch of crushed red pepper flakes (optional for hot honey butter)

Cheesy Pepperoni Bread

Introduction
This Cheesy Pepperoni Bread bakes a golden, crusty loaf filled with bubbling mozzarella and savory pepperoni. The interior is tender and slightly chewy from the bread flour, with pockets of melted cheese and small, flavorful bites of pepperoni, sun-dried tomatoes, or olives. Aromas of garlic, oregano, and basil rise from the oven and combine with a toasty crust to make it irresistible straight from the Dutch oven. It is perfect for weekend baking, game day sharing, a cozy family dinner, or slicing for sandwiches the next day. If you like savory bakes, try pairing it with other comforting recipes like these cheesy baked vegetable rolls or enjoy it alongside a rich casserole such as cheesy ground beef hash brown casserole for a crowd-pleasing spread.

Ingredients

3 and 1/3 cups bread flour, for structure and a chewy interior.
2 teaspoons instant or active dry yeast, for rise and lightness.
2 teaspoons coarse salt, for flavor depth and crust seasoning.
1 teaspoon granulated sugar, to feed the yeast and aid browning.
2 teaspoons dried oregano, for classic Italian herb flavor.
1 teaspoon dried basil, for a sweet, aromatic note.
1 and 1/2 teaspoons garlic powder, for savory garlic undertone.
1/4 teaspoon crushed red pepper flakes (optional), for gentle heat.
1 heaping cup chopped pepperoni, sun-dried tomatoes, and/or olives, for savory, briny, or meaty pockets in the loaf.
1 cup shredded mozzarella cheese, for gooey, melty interior richness.
1 and 1/2 cups water (close to room temperature), to hydrate the dough.
1/2 cup unsalted butter (optional for hot honey butter), for a rich, spreadable finish.
3 tablespoons honey (optional for hot honey butter), to sweeten and balance heat.
1 tablespoon confectioners’ sugar (optional for hot honey butter), to smooth texture and add subtle sweetness.
1/8–1/4 teaspoon flaky sea salt (optional for hot honey butter), to finish the butter with crunch and seasoning.
Pinch of crushed red pepper flakes (optional for hot honey butter), to mirror the loaf’s heat in the butter.

Step-by-step Instructions

Combine dry ingredients. In a large mixing bowl, whisk together the bread flour, yeast, coarse salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using. Make sure the salt and yeast are mixed into the flour so they do not sit directly on each other.
Add the mix-ins. Fold in the chopped pepperoni, sun-dried tomatoes, and/or olives along with the shredded mozzarella until they are evenly distributed through the flour. A rubber spatula works well for this.
Hydrate the dough. Pour in the water and mix gently until all the flour is moistened and a shaggy dough forms. Do not over-knead; the dough should be somewhat sticky. Cover the bowl and let it rise in a warm spot for 3 hours. A warm oven with the light on is a good option.
Cold ferment. After the initial rise, transfer the covered bowl to the refrigerator for at least 12 hours. This slow, cool rest improves flavor and texture.
Shape and rest. When you are ready to bake, transfer the dough onto parchment paper and shape it into a round or oblong loaf. Let it rest, uncovered or lightly covered, for 30 minutes. This final rest relaxes the gluten for better oven spring. Tip: dust your hands lightly with flour if the dough is sticky. Also, this is a good place to check seasoning; you can sprinkle a few extra herbs or red pepper flakes on top if you like.
Preheat the oven. Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes so the vessel is very hot when you place the dough in. The hot Dutch oven mimics a professional bread oven and helps create a crisp, blistered crust.
Score and bake covered. Score the top of the dough with a sharp knife or lame, then carefully place the parchment and dough into the hot Dutch oven. Cover and bake for 25 minutes. This covered phase traps steam and promotes good rise.
Finish baking uncovered. Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and the cheese inside is nicely melted. Keep an eye during the last minutes to prevent over-browning.
Cool before slicing. Transfer the loaf to a wire rack and allow it to cool for 20 minutes before slicing so the crumb sets and the cheese does not run out.
Make the optional hot honey butter. If desired, beat the softened unsalted butter with honey, confectioners’ sugar, flaky sea salt, and a pinch of crushed red pepper flakes until combined. Serve a dollop with warm slices for a sweet and spicy contrast.

Recipe Details

Prep Time: 30 minutes active, plus 3 hours rising and at least 12 hours refrigeration.
Cook Time: 35 to 40 minutes (25 minutes covered, 10 to 15 minutes uncovered).
Total Time: Approximately 17 hours 30 minutes, including cool and chill times.
Servings: Makes 8 to 10 slices, depending on how thick you slice.
Calories: About 270 kcal per serving, approximate and based on 10 servings, not including optional hot honey butter.

Tips, Storage & Variations

Tip: Use a sharp blade for scoring to get a clean slash that opens nicely in the oven.
Tip: If your dough is sticky, wet your hands slightly rather than adding lots of extra flour to keep the crumb tender.
Storage: Store fully cooled bread wrapped in a kitchen towel or in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. Reheat slices from frozen in a toaster oven for best texture.
Freezing the dough: After the 3 hour rise and before the 12 hour refrigerate step, you can freeze the dough for up to 1 month. Thaw in the refrigerator overnight and proceed with the rest of the process.
Variations using existing ingredients only:
- Pepperoni forward: use only chopped pepperoni for a classic flavor.
- Olive and sun-dried tomato mix: use sun-dried tomatoes and olives for a briny, tangy loaf.
- Herb-forward: increase the oregano and basil slightly for a more aromatic bread.
For more cheesy comfort-bake ideas, check this take on cheesy chicken alfredo lasagna rolls or the savory cheesy ground beef enchiladas for party pairing suggestions.

FAQ

How long should I let the dough rise before refrigerating?
Let the dough rise in a warm spot for 3 hours, then transfer it to the refrigerator for at least 12 hours.
Can I use all-purpose flour instead of bread flour?
Bread flour is recommended for better chew and structure, but all-purpose will work with a slightly softer crumb.
Do I need a Dutch oven to bake this bread?
A Dutch oven gives the best crust, but you can use a baking stone and a pan of hot water to create steam instead.
Is the crushed red pepper required?
No, crushed red pepper flakes are optional and can be omitted if you prefer no heat.
How do I store leftovers?
Wrap cooled slices tightly and refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.
Can I make the hot honey butter ahead of time?
Yes, prepare and refrigerate it up to 3 days in advance; bring it to room temperature before serving.

Conclusion

I hope this Cheesy Pepperoni Bread becomes a favorite for cozy nights, parties, or weekend baking. If you want a quicker, similar idea, see this take on Cheesy Pepperoni Quick Bread, and for another classic version try this Easy Cheesy Pepperoni Bread Recipe for comparison and inspiration. Please try the recipe, adapt the mix-ins to your taste, and share your results for others to enjoy.