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Cheesy Pepperoni Bread

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A golden, crusty loaf filled with bubbling mozzarella and savory pepperoni, perfect for game day or family dinners.

Ingredients

Scale
  • 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)

Instructions

  1. Combine dry ingredients. In a large bowl, whisk together the bread flour, yeast, coarse salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using.
  2. Add the mix-ins. Fold in the chopped pepperoni, sun-dried tomatoes, and/or olives along with the shredded mozzarella until evenly distributed.
  3. Hydrate the dough. Pour in the water and mix gently until all flour is moistened and a shaggy dough forms. Cover and let it rise in a warm spot for 3 hours.
  4. Cold ferment. Transfer the covered bowl to the refrigerator for at least 12 hours.
  5. Shape and rest. Transfer the dough onto parchment and shape it into a loaf. Let it rest for 30 minutes.
  6. Preheat the oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
  7. Score and bake covered. Score the top and place the parchment and dough into the hot Dutch oven. Cover and bake for 25 minutes.
  8. Finish baking uncovered. Remove the lid and bake for an additional 10 to 15 minutes until golden brown.
  9. Cool before slicing. Allow the loaf to cool for 20 minutes before slicing.
  10. Make the optional hot honey butter. Beat the softened unsalted butter with honey, confectioners’ sugar, flaky sea salt, and crushed red pepper flakes until combined.

Notes

Store fully cooled bread wrapped or in an airtight container for up to 2 days. Freezing is possible for up to 3 months.

Nutrition

Keywords: pepperoni bread, cheesy bread, savory bread, baking, Italian bread

Find it online: https://saveurmagique.com/cheesy-pepperoni-bread/