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Pepperoni Pizza Sourdough Bread Loaf

A close-up of a freshly baked pepperoni pizza sourdough bread, showing the airy crumb studded with red pepperoni pieces.
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Bake a savory sourdough loaf that captures the flavor of pepperoni pizza using your active sourdough starter. This recipe incorporates pepperoni, cheese, and herbs directly into the dough for a flavorful sandwich bread.

Ingredients

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  • 100g active sourdough starter (fed 4–6 hours prior)
  • 350g warm water (about 90°F)
  • 500g bread flour
  • 10g fine sea salt
  • 100g finely diced low-moisture mozzarella cheese
  • 75g sliced pepperoni, roughly chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil

Instructions

  1. Mix the active starter, warm water, and flour in a large bowl until just combined. Cover and let rest for 30 minutes (autolyse).
  2. Sprinkle the salt over the dough. Dimple it in with wet fingers, then mix thoroughly until incorporated.
  3. Perform four sets of stretch and folds, spaced 30 minutes apart. After the second set, incorporate the oregano and garlic powder.
  4. After the fourth set of folds, gently fold in the chopped pepperoni and diced mozzarella cheese until evenly distributed.
  5. Cover the bowl and let the dough bulk ferment at room temperature (around 72°F) until it has increased in volume by about 40-50% and shows signs of bubbles, typically 3 to 5 hours depending on your kitchen temperature.
  6. Gently turn the dough out onto a lightly floured surface. Shape the dough into a tight boule or batard.
  7. Place the shaped dough seam-side up into a well-floured banneton basket. Cover and cold proof in the refrigerator for 12 to 18 hours.
  8. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  9. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto a piece of parchment paper. Score the top as desired.
  10. Carefully lower the dough (using the parchment paper handles) into the hot Dutch oven. Cover and bake for 20 minutes.
  11. Remove the lid, reduce the oven temperature to 450°F (232°C), and continue baking for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).
  12. Remove the pepperoni pizza sourdough bread from the oven and cool completely on a wire rack before slicing.

Notes

  • For best results when incorporating meat, use pepperoni that is drier or pat fresh slices dry with a paper towel to manage excess grease.
  • If you prefer a stronger pizza flavor, you can reserve 25g of the mozzarella and sprinkle it on top of the loaf just before the final 15 minutes of uncovered baking.
  • This savory sourdough loaf is excellent toasted for sandwiches or served alongside soup.

Nutrition

Find it online: https://cravybite.link/pepperoni-pizza-sourdough-bread/