Pepperoni Pizza Sourdough Bread: A Delicious Artisan Blend
If you have been on the lookout for a way to merge the comforting, savory flavors of pizza with the rustic charm of artisan bread, then Pepperoni Pizza Sourdough Bread is here to deliver. When you slice into this golden-brown loaf, you'll find a tender airy crumb overflowing with gooey mozzarella cheese and delightful curled pepperoni slices. The heavenly aroma of baked dough mingled with fragrant Italian herbs will fill your kitchen, making it hard to resist. This bread not only boasts a thick, crusty exterior complemented by blistered spots but also offers a chewy texture that delights with every bite. Ideal for serving at dinner or as an appetizer, this dish can elevate your meals, especially when paired with garlic sauce or a creamy soup. Plus, it can be made ahead of time and frozen for future indulgence.
Ingredients
- •0.5 cup active sourdough starter (bubbly and at its peak)
- •1.5 cups filtered water (warm)
- •3.5 cups bread flour
- •2 tsp fine sea salt
- •0.75 cup sliced pepperoni (patted dry)
- •1 cup low-moisture mozzarella cheese (cubed or thickly shredded)
- •1 tbsp dried Italian herbs (oregano and basil blend)
- •2 tbsp rice flour (for dusting)
Instructions
- 1
Whisk the active sourdough starter and warm water together in a large mixing bowl until dissolved.
- 2
Add the bread flour and mix until a shaggy dough forms. Cover and rest for 45 minutes.
- 3
Sprinkle the sea salt and dried Italian herbs over the dough. Dimple with wet hands and perform the first stretch and fold. Rest for 30 minutes.
- 4
Gently stretch the dough into a thin rectangle on the counter. Evenly scatter the pepperoni slices and mozzarella cheese. Fold into thirds and roll tightly.
- 5
Perform three sets of coil folds spaced 30 minutes apart.
- 6
Allow the dough to ferment at room temperature until it has increased in volume by about 50%.
- 7
Turn the dough onto an unfloured surface, gently shape it into a tight boule, and place it seam-side up into a banneton dusted with rice flour.
- 8
Cover the banneton and place it in the refrigerator for 12 to 18 hours.
- 9
Preheat your oven with the Dutch oven inside to 450°F (230°C) for an hour.
- 10
Turn the chilled dough out onto parchment paper and score a deep expansion cut across the top.
- 11
Transfer the dough on the parchment paper into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
- 12
Remove the lid and bake for an additional 20 minutes until the crust is deep, thick, and golden-brown.
- 13
Let the bread cool on a wire rack for at least 2 hours before slicing.
