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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
  • 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)

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

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