Description
A comforting and flavorful sourdough bread infused with pepperoni and mozzarella, perfect for gatherings and everyday enjoyment.
Ingredients
- Active sourdough starter (150–200 g)
- Bread flour (500 g)
- Water (325–350 g, lukewarm)
- Salt (10–12 g)
- Pepperoni (100–150 g, sliced)
- Mozzarella (200 g, shredded)
- Olive oil (2 tbsp)
- Dried oregano (to taste)
- Fresh basil (to taste)
- Garlic (fresh or powdered, to taste)
- Red pepper flakes (optional, to taste)
Instructions
- Feed your starter 6–8 hours before mixing so it becomes bubbly and active.
- In a large bowl, combine flour and most of the water, then rest for 30 minutes.
- Fold in the bubbly starter and remaining water, then sprinkle in salt and mix until the dough forms.
- Perform a series of stretch-and-folds every 30 minutes for two hours.
- During the last set of folds, tuck in pepperoni slices and half the cheese.
- Let dough rise until it doubles, usually 3–4 hours at room temperature.
- Shape the dough into a batard or boule.
- Place the shaped loaf in a lightly floured banneton, cover, and refrigerate overnight or proof at room temperature for 2–3 hours.
- Preheat your Dutch oven or baking stone to 475°F (246°C).
- Score the loaf, then bake covered for 20 minutes, uncover and bake another 15–25 minutes until deep golden.
- Brush crust with olive oil or melted butter and sprinkle with fresh basil and oregano.
- Allow the loaf to cool for at least 30 minutes before slicing.
Notes
Use low-moisture mozzarella to reduce sogginess; keep pepperoni toward the center during shaping to prevent burning on the crust edges.
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
Keywords: sourdough, pizza bread, pepperoni, homemade bread, artisan bread
