Cheesy Pepperoni Bread

Cheesy Pepperoni Bread

Warm, cheesy, and packed with pepperoni bites, this Cheesy Pepperoni Bread is the kind of loaf that fills the kitchen with an irresistible aroma and disappears faster than you can slice it. The crust bakes to a deep golden brown while the interior stays tender and chewy, threaded with pockets of melted mozzarella and savory pepperoni. Dried oregano, basil, and garlic powder give an Italian-inspired flavor, and a pinch of red pepper flakes adds a gentle heat if you like a little kick. This recipe is perfect for game day, a cozy family dinner, or as a savory gift for friends. If you enjoy baking with leisurely rises, try one of my sweet quick treats like these banana bread cookies for a contrast in flavors banana bread cookies.

Ingredients

• 3 and 1/3 cups (about 440g) bread flour, for structure and a chewy crumb.
• 2 teaspoons instant or active dry yeast, for leavening and rise.
• 2 teaspoons coarse salt, to season the dough and enhance flavor.
• 1 teaspoon granulated sugar (or honey), to feed the yeast and balance flavors.
• 2 teaspoons dried oregano, for a warm, aromatic hint of Italian herb.
• 1 teaspoon dried basil, to round out the herb profile.
• 1 and 1/2 teaspoons garlic powder, for savory depth.
• 1/4 teaspoon crushed red pepper flakes (optional), for a touch of heat.
• 1 heaping cup (about 135g) chopped pepperoni, sun-dried tomatoes, and/or olives, use one or a mix for savory mix-ins.
• 1 cup (113g) shredded mozzarella cheese, for gooey, melty pockets throughout the loaf.
• 1 and 1/2 cups (360ml) water (close to room temperature), to bring the dough together.
• 1/2 cup (8 Tbsp; 113g) unsalted butter (for optional hot honey butter), optional finishing spread.
• 3 Tablespoons (63g) honey (for optional hot honey butter), optional sweet balance for the butter.
• 1 Tablespoon confectioners’ sugar (for optional hot honey butter), optional to smooth and lightly sweeten the butter.
• 1/8–1/4 teaspoon flaky sea salt (for optional hot honey butter), optional for finishing salt flakes.
• Pinch of crushed red pepper flakes (for optional hot honey butter), optional if you want a spicy-sweet butter.

Step-by-step Instructions

1. 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 dry ingredients are evenly combined so the dough develops a consistent flavor.
2. Fold in the chopped add-ins, whether pepperoni, sun-dried tomatoes, olives, or a combination, and the shredded mozzarella cheese until evenly distributed. Tip: chop add-ins to roughly the same size so they spread evenly through the dough.
3. Pour in the water and mix gently until all the flour is moistened. There is no need to knead vigorously; a gentle mix is enough. Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm spot for 3 hours.
4. After the initial rise, transfer the dough to the refrigerator, where it should puff up for at least 12 hours and up to 3 days. This slow, cold fermentation builds flavor and improves texture.
5. When ready to bake, place the dough on a floured surface and shape it to your preferred loaf form. Let it rest on a piece of parchment paper for 30 minutes to relax before baking.
6. Preheat the oven to 450°F (232°C), placing a Dutch oven inside to heat for 30 minutes. Preheating the pot creates steam and a strong oven spring.
7. Carefully score the top of the dough with a sharp knife or lame, then place it in the hot Dutch oven. Cover with the lid and bake for 25 minutes. Scoring controls where the loaf expands.
8. Remove the lid and bake for an additional 10 to 15 minutes until the bread is a deep golden brown and sounds hollow when tapped. If the top browns too quickly, tent lightly with foil.
9. Allow the bread to cool on a wire rack for 20 minutes before slicing. Cooling finishes the set of the crumb so slices are cleaner.
10. For optional hot honey butter, beat the softened butter until smooth, add honey, confectioners’ sugar, flaky sea salt, and a pinch of crushed red pepper flakes, mixing until fully combined. Serve the warm bread with this butter for a sweet and spicy contrast.

Recipe Details

• Prep Time: 20 minutes active, plus 3 hours initial rise and at least 12 hours refrigeration.
• Cook Time: 35 to 40 minutes.
• Total Time: About 16 hours 20 minutes, including the 12 hour refrigeration.
• Servings: Makes one loaf, about 8 to 10 slices.
• Calories: Approximately 250 kcal per serving, depending on slice size and whether you serve with the optional butter.

Tips, Storage & Variations

• Tip: Use room temperature water unless your kitchen is very warm. Close-to-room-temperature water helps the yeast activate without overproofing.
• Tip: If you want extra cheese on top, scatter a little more mozzarella onto the loaf after removing the lid and return for a minute or two to melt.
• Storage: Store cooled bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 2 days.
• Refrigeration: Refrigeration dries bread, so only refrigerate if your kitchen is very humid.
• Freezing: Wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 10 to 15 minutes before serving.
• Variations: Use only pepperoni for a classic loaf, or swap in sun-dried tomatoes and olives for a tarter, briny loaf. If you want a sweeter aftertaste, serve slices with the optional hot honey butter. For inspiration on pairing savory and sweet breads, see this banana zucchini bread for contrast banana zucchini bread.
• Extra reading: If you enjoy rustic loaf techniques, you might also like this take on a classic savory quick bread for different textures best homemade cornbread.
• Snack idea: Leftover slices make great grilled sandwiches or pizza-style toast. For more quick bread ideas that pair well, try these other banana bread cookie variations banana bread cookies or the sweeter caramel banana bread cookies caramel banana bread cookies.

FAQ

1. How long does the dough need to rise in total?

• The dough rises 3 hours at room temperature, then at least 12 hours in the refrigerator, for a minimum total of about 15 hours of rising time.

2. Can I use all-purpose flour instead of bread flour?

• Bread flour gives a chewier crumb, but you can substitute all-purpose flour with slightly different texture and a bit less chew.

3. Do I need a Dutch oven to bake this bread?

• A Dutch oven helps create steam for a crusty exterior, but you can bake on a preheated baking stone or sheet and mist the oven for steam.

4. Can I make the dough without pepperoni?

• Yes, you can omit pepperoni and use only sun-dried tomatoes and olives, or simply keep the cheese for a simpler savory loaf.

5. Is the hot honey butter necessary?

• No, it is optional. It adds a sweet and spicy finish, but the bread is delicious on its own.

People Also Ask

1. How should I score the top of pepperoni bread?

• Make one or two diagonal slashes about 1/4 inch deep so the loaf can expand predictably during baking.

2. What temperature should water be for activating yeast?

• Use water close to room temperature, not hot. Around 70°F to 80°F works well for instant or active dry yeast.

3. Can I shorten the refrigeration time?

• The slow chill develops flavor; you can chill for as little as 12 hours, but shorter times will yield less flavor.

4. Will chopped pepperoni make the dough greasy?

• Pepperoni releases some oils, but the dough will absorb them and still bake into a cohesive loaf.

5. Should I preheat the Dutch oven with the lid on?

• Preheat the pot with the lid in place so both the base and the lid are hot when you add the dough.

6. How do I reheat leftover slices?

• Warm slices in a 350°F oven for 8 to 10 minutes, or toast them in a pan until the edges are crisp.

Conclusion

Warm, cheesy, and full of savory bites, this Cheesy Pepperoni Bread is an easy way to bring bakery-style comfort to your table. If you want to see a quicker, skillet-style version for inspiration, check out Cheesy Pepperoni Quick Bread – Souffle Bombay. For another classic pepperoni bread approach with helpful community tips, take a look at Easy Cheesy Pepperoni Bread Recipe – Food.com. I hope you bake this loaf soon and share a slice with someone you love. Enjoy the warm, cozy flavors and the happy crumbs.

Cheesy Pepperoni Bread

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Warm, cheesy, and packed with pepperoni, this bread is perfect for game day or a cozy family dinner.

• Author: daniel-kim
• Prep Time: 20 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 16 hours 20 minutes
• Yield: 8 to 10 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 and 1/3 cups (about 440g) bread flour
• 2 teaspoons instant or active dry yeast
• 2 teaspoons coarse salt
• 1 teaspoon granulated sugar (or honey)
• 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 (about 135g) chopped pepperoni, sun-dried tomatoes, and/or olives
• 1 cup (113g) shredded mozzarella cheese
• 1 and 1/2 cups (360ml) water (close to room temperature)
• 1/2 cup (8 Tbsp; 113g) unsalted butter (optional hot honey butter)
• 3 Tablespoons (63g) honey (optional hot honey butter)
• 1 Tablespoon confectioners’ sugar (optional hot honey butter)
• 1/8–1/4 teaspoon flaky sea salt (optional hot honey butter)
• Pinch of crushed red pepper flakes (optional hot honey butter)

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Instructions

1. 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.
2. Fold in the chopped add-ins and the shredded mozzarella cheese until evenly distributed.
3. Pour in the water and mix gently until all the flour is moistened.
4. Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm spot for 3 hours.
5. Transfer the dough to the refrigerator for at least 12 hours and up to 3 days.
6. When ready to bake, shape it to your preferred loaf form and let it rest for 30 minutes.
7. Preheat the oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Score the top of the dough with a sharp knife and place it in the hot Dutch oven.
9. Cover with the lid and bake for 25 minutes.
10. Remove the lid and bake for an additional 10 to 15 minutes until deep golden brown.
11. Allow the bread to cool on a wire rack for 20 minutes before slicing.
12. For optional hot honey butter, beat the softened butter until smooth, then add honey, confectioners’ sugar, flaky sea salt, and red pepper flakes.

Notes

Optional hot honey butter adds a sweet and spicy finish. Store cooled bread wrapped in a towel for up to 2 days.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 30mg