Sourdough Pepperoni Bread
This sourdough pepperoni bread is loaded with slices of pepperoni, shredded mozzarella cheese, shaved parmesan cheese, and plenty of delicious pizza flavor. The bread is soft, chewy, and perfect for sandwiches, dipping in marinara or oil, or on its own.
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My husband’s favorite food is pizza because with so many topping choices, the flavor possibilities are endless. And I agree, pizza is pretty amazing. This simple loaf of bread is a nod to him, a combination of classic pepperoni pizza and sourdough bread.
You’ll love eating this pepperoni sourdough bread. It’s not only simple to make, but it disappears quickly every time I make it.
New to Sourdough?
If you’re new to sourdough baking, these beginner-friendly guides will help you get started with confidence. Learn how to make a Sourdough Starter from Scratch, feed and maintain it with the Complete Sourdough Starter Guide, and bake your first loaf with this Easy Sourdough Bread Recipe. Together, these guides create a solid foundation for your sourdough journey.
Sourdough Goodness
I think we can all agree that homemade bread is always a good idea. I have found that baking bread using a sourdough starter fits easily into my busy life. It is a delicious adventure with so many avenues to explore.
You can use a sourdough active starter, full of wild yeast and beneficial bacteria, in a wide variety of bread recipes. From sweet sourdough cinnamon raisin bread to savory cheddar jalapeno bread. But that’s not all. You can also use the sourdough discard to make delicious muffins, scones, and sauces. Be sure to explore my sourdough recipes.
Why You’ll Love Pepperoni Sourdough Bread
- Inclusion bread – Adding different types of add-ins allows you to create sourdough bread with a variety of flavors. Enjoy a sweet loaf of sourdough, such as my cinnamon raisin sourdough bread, fig and walnut sourdough bread, or artisan sourdough pumpkin and pecan bread. If savory bread is more your thing, try sourdough everything bread, rosemary olive parmesan sourdough bread, or sourdough cheese and garlic pull apart bread.
- Sourdough health benefits – Baking with a sourdough starter is a great way to add nutritional value to your food. The long fermentation process aids digestion by breaking down the phytic acid found in grains and has a lower glycemic index for those watching their blood sugar. Sourdough breads have higher levels of nutrients than conventional bread. In addition, it’s simply delicious!
- Less mess – Enjoy the flavors of a slice of pepperoni pizza but without the mess, an ideal choice for little kids.
- Versatile – Enjoy pepperoni sourdough bread in a variety of ways, from dipping in marinara sauce or herby olive oil, making great tasting sandwiches, or simply enjoy it plain.
Pepperoni and Cheese Sourdough Bread Ingredients
Sourdough pepperoni bread is made with a short list of ingredients, so be sure they’re high-quality for the best flavor.
- Sourdough starter – Use active starter that has been fed recently and is full of bubbles, showing signs of fermentation.
- Flour – A strong bread flour with a protein content of 12-14 percent is best for chewy sourdough bread. However, the bread is still delicious if you make it with all-purpose flour.
- Water – Use warm water during the cooler months to help the sourdough starter.
- Salt – Salt helps flavor the bread as well as helps build the gluten structure.
- Basil – Dried basil gives the bread an Italian flavor that complements the pepperoni. Alternatively, you can substitute Italian seasoning or pizza seasoning.
- Pepperoni – Use turkey or regular pepperoni.
- Cheese – A blend of mozzarella cheese and parmesan cheese helps create the classic pepperoni pizza flavor.
Equipment You’ll Need for Sourdough Bread
- Bowl
- Kitchen scale – A vital tool for measuring sourdough bread dough ingredients. They’re not expensive and will help ensure accurate, consistent measurements.
- Danish dough whisk – I like how a Danish dough whisk cuts through the dough to incorporate the ingredients. A great tool if you plan to bake sourdough bread regularly.
- Lame – A special scoring tool that holds a sharp razor. You can also use a sharp knife, but a lame makes it easy for small, intricate scoring.
- 9″ Banneton basket – A banneton is a proofing basket that provides support for the bread dough as it proofs. Dust with a little bit of rice flour to prevent the dough from sticking.
- Parchment paper or dough sling
- 7 qt Dutch oven or larger – Using a Dutch oven is the best way for home bakers to create an artisan loaf of bread with a beautiful crust. The enclosed baking environment traps steam, allowing the crust to stay moist and expand.
- Digital thermometer – Use to read the bread’s internal temperature to know when the bread is done baking. Great for beginner bakers as they improve their bread-baking skills.
- Cooling rack
How to Make Sourdough Pepperoni Bread
Mix the Dough
Add 125 g (1/2 cup) active sourdough starter, 500 g (4 cups) bread flour, 350 g (cups) water, 10 g salt, and 1 tbsp dried basil to a large mixing bowl. Combine using a Danish dough whisk until all ingredients are mixed.
Cover the bowl and let the dough rest in a warm spot for 30 minutes. This step allows the flour to properly hydrate.
Stretch and Fold | Strengthening the Gluten
Stretching and folding the dough strengthens the gluten, transforming it from a shaggy dough to a smooth, elastic dough by the final set of stretch and folds.
Grab the side of the dough and lift it straight up, stretching the dough, before folding it over onto itself in the middle of the dough. Rotate the bowl a quarter turn and stretch and fold the dough again. Repeat stretching and folding the dough as you rotate the bowl until the dough starts to feel resistant, roughly 8-12 folds. At this point, the dough will stick to your hand and have low extensibility.
Cover the bowl with a kitchen towel or a piece of plastic wrap and let the dough rest for 30 minutes. This completes the first set of stretch and folds.
Continue for a total of 3 sets of stretch and folds at 30-minute intervals. By the final set of stretch and folds, the dough is smooth and stretches easily with minimal dough sticking to your hand.
Bulk Fermentation
After the last set of stretch and folds, cover the bowl and allow the dough ball to bulk ferment in a warm place in the kitchen.
The dough is ready when the top of the dough is domed, you see bubbles beneath the surface of the dough, and it has almost doubled in size.
The exact amount of time this takes largely depends on the temperature of your kitchen. If the air temperature is warmer, the dough will ferment faster. However, if the air temperature is cooler, the dough takes longer to finish bulk fermenting.
Adding Inclusions
Turn the dough out onto a lightly floured work surface using a bowl scraper or silicone spatula. Stretch the dough into a 10 X 10 square. Sprinkle two-thirds of the mozzarella cheese and parmesan cheese over the dough, leaving a 1-inch border. Next, layer two-thirds of the pepperoni slices on top of the cheese.
Fold the bottom half of the dough up to the middle of the dough. Next, fold the top down, overlapping the bottom half.
Add the remaining cheese and pepperoni on top of the folded dough. Roll the dough, starting at one end of the dough, until it forms a large ball.
Once the dough is rolled into a large ball, pinch the sides together, sealing the inclusions into the middle of the dough.
Shape
Gently shape the dough by cupping the far edge of the dough and pull it towards yourself. This creates tight surface tension which helps for a tall loaf. Keep shaping until the pinched ends are at the bottom of the ball of dough. Be gentle so that the top of the dough doesn’t rip, exposing any of the inclusions.
Make sure the cheese and pepperoni are tucked inside the dough before transferring to a proofing bowl. Anything outside of the dough will melt and possibly burn, causing a messy crust. Using a dough scraper can help create tension in the dough, promoting a better, more consistent shape.
What if You Don’t Have a Banneton?
While its nice to have, you don’t need a fancy proofing basket to bake good bread. After the dough is shaped, place the dough onto a piece of parchment paper with the seam side down. Then, using the parchment paper as handles, lift the dough back into the bowl. Cover the bowl and refrigerate.
Proof | Second Ferment
Prepare a banneton by dusting it with a bit of rice flour to prevent the dough from sticking.
Use a bench scraper and lift the shaped dough into the prepared banneton; the top of the dough is facing down and the seams facing up. Pinch together any open seams close.
Place the banneton in a plastic bag and refrigerate for 12 – 24 hours.
If you choose to bake the bread the same day you mix the dough, let the bread have its second rise covered in the banneton at room temperature for a few hours until the dough is puffy and jiggles when shaken a bit. Preheat the oven and bake as directed.
Score and Bake
The next day preheat the Dutch oven and lid at 450°F/230°C for 45 minutes.
Remove the dough from the fridge, place a piece of parchment paper on the banneton, and flip it over, letting the dough fall onto the piece of parchment paper. Score the top of the dough with a sharp knife or razor blade. I find that a simple cut is best for inclusion loaves. Carefully lift the dough into the preheated Dutch oven, replace the lid, and place the Dutch oven back into the oven.
Bake for 35 minutes with the lid on. Remove the lid and bake for an additional 15 minutes. The bread is done when the top is golden brown and the internal temperature reaches 200°F/95°C with a digital thermometer.
Remove the bread from Dutch oven and place it on a wire rack. Let the bread cool to room temperature before cutting to avoid a gummy texture.
How to Store Pepperoni Sourdough Bread
Allow the bread to cool completely before slicing and placing the sourdough pepperoni sourdough bread in an airtight container. Store at room temperature for up to 4 days.
If you don’t eat the bread within 4 days, place the slices into a freezer-safe bag, squeezing out as much air as possible, and place them into the freezer.
Tips for Pepperoni Cheese Sourdough Bread
- I like to use large pepperoni slices for big pops of flavor. However, you can also quarter them or use mini pepperoni slices to disperse the pepperoni throughout the bread. Pat the oil from them before adding to the dough.
- Shredded cheese is full of anticaking agents, so buy a block of mozzarella cheese and grate it yourself.
- A strong, healthy starter is key to a successful loaf. Feed your starter regularly with higher ratio feedings to keep it active and healthy for leavening your dough.
Ways to Enjoy Pepperoni Cheese Sourdough Bread
- Create flavor-packed sandwiches with Italian meats or take grilled cheese sandwiches to the next level.
- Toast a slice of sourdough pepperoni bread loaded with cheese and dunk into warm, homemade pizza sauce for the quick and easy family pizza nights or lunch.
- Dunk a piece of pepperoni bread into herby olive oil.
Sourdough Pepperoni Bread Sample Baking Schedule
Baking with sourdough can be a bit intimidating at first since so many variables are involved. But once you understand the process, it’s quite simple and highly flexible to accommodate your schedule. Here is a sample baking schedule.
| Day 1 8:00 am | Mix the dough and rest for 30 minutes |
| 8:30- 9:30 am | 3 sets of stretch and folds with 30-minute intervals |
| 9:30 am – 2:00 pm | Bulk ferment at room temperature |
| 2:00 pm | Add inclusions |
| 2:10 pm | Shape the dough and place into a proofing basket |
| 2:10 pm – 8:00 am | Cold proof |
| Day 2: 8:00 am | Preheat Dutch oven |
| 8:45 am | Score and bake the bread dough |
FAQs on Pepperoni and Cheese Sourdough Bread Recipe
How Do You Know if the Sourdough Bread is Done?
Remove the loaf from the Dutch oven and give the loaf a gentle tap on the bottom of the loaf. It will sound hollow when it’s done. Another option to check if it’s done is to use a digital thermometer and check the bread’s internal temperature. The bread is done when it reaches 200°F/93°C.
Do I Need to Use a Kitchen Scale?
I know that buying a kitchen scale seems like one more thing, however, measuring by weight instead of volume ensures consistent sourdough bread doughs. Investing in an inexpensive scale is a great idea if you plan to bake sourdough bread regularly.
Can I Freeze Sourdough Pepperoni Bread?
If you don’t plan to eat the bread quickly, slice the bread, place it into a freezer-safe bag, and freeze it. This allows you to pull out one piece at a time.
How Do I Keep the Bottom of My Sourdough Pizza Bread From Burning?
Sometimes the bottom of the sourdough bread gets too hot in the oven and burns. If this happens, preheat the Dutch oven with a baking sheet on the rack beneath it. This will help shield the heat and prevent the bottom from getting too dark.
Can I Swap the Pepperoni for Other Meats?
Yeah, this loaf would be delicious with diced ham or sausage! Be sure to pat dry any extra moisture or grease from the ham or sausage before adding it to the dough.
I’d love to hear from you! If you made this Pepperoni and Cheese Sourdough Bread Recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
Sourdough Pepperoni Bread
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Equipment
- 7 qt Dutch Oven
- mixing bowl
- kitchen scale
- Danish dough whisk
- lame
- parchment paper or baking sling
Ingredients
Bread Dough Ingredients
- 125 g sourdough starter ½ cup
- 500 g bread flour 4 cups
- 350 g water
- 10 g salt
- 1 tbsp dried basil
Inclusions
- 75 g parmesan cheese 1 cup
- 100 g mozzarella cheese 1 cup
- 180 g pepperoni slices ¾ cup
Instructions
Mix the Dough
- Add 125 g (1/2 cup) active sourdough starter, 500 g (4 cups) bread flour, 350 g (cups) water, 10 g salt, and 1 tbsp dried basil to a large mixing bowl. Combine using a Danish dough whisk until all ingredients are mixed.
- Cover the bowl and let the dough rest in a warm spot for 30 minutes. This allows the flour to properly hydrate.
Stretch and Fold | Strengthening the Gluten
- Stretching and folding the dough strengthens the gluten, transforming it from a shaggy dough to a smooth, elastic dough by the final set of stretch and folds.
- Grab the side of the dough and lift it straight up, stretching the dough, before folding it over onto itself in the middle of the dough. Rotate the bowl a quarter turn and stretch and fold the dough again. Repeat stretching and folding the dough as you rotate the bowl until the dough starts to feel resistant, roughly 8-12 folds. At this point, the dough will stick to your hand and have low extensibility.
- Cover the bowl with a kitchen towel or a piece of plastic wrap and let the dough rest for 30 minutes. This completes the first set of stretch and folds.
- Continue for a total of 3 sets of stretch and folds at 30-minute intervals. By the final set of stretch and folds, the dough is smooth and stretches easily with minimal dough sticking to your hand.
Bulk Fermentation
- After the last set of stretch and folds, cover the bowl and allow the dough ball to bulk ferment in a warm place in the kitchen.
- The dough is ready when the top of the dough is domed, you see bubbles beneath the surface of the dough, and it has almost doubled in size.
Adding Inclusions
- Turn the dough out onto a lightly floured work surface using a bowl scraper or silicone spatula. Stretch the dough into a 10 X 10 square. Sprinkle two-thirds of the mozzarella cheese and parmesan cheese over the dough, leaving a 1-inch border. Next, layer two-thirds of the pepperoni slices on top of the cheese.
- Fold the bottom half of the dough up to the middle of the dough. Next, fold the top down, overlapping the bottom half.
- Add the remaining cheese and pepperoni on top of the folded dough. Roll the dough, starting at one end of the dough, until it forms a large ball.
- Once the dough is rolled into a large ball, pinch the sides together, sealing the inclusions into the middle of the dough.
Shape
- Gently shape the dough by cupping the far edge of the dough and pull it towards yourself. This creates tight surface tension which helps for a tall loaf. Keep shaping until the pinched ends are at the bottom of the ball of dough. Be gentle so that the top of the dough doesn’t rip, exposing any of the inclusions.
- Make sure the cheese and pepperoni are tucked inside of the dough before transferring to a proofing bowl. Anything outside of the dough will melt and possibly burn, causing a messy crust. Using a dough scraper can help create tension in the dough, promoting a better consistent shape.
Proof | Second Ferment
- Prepare a banneton by dusting it with a bit of rice flour to prevent the dough from sticking.
- Use a bench scraper and lift the shaped dough into the prepared banneton; the top of the dough is facing down and the seams facing up. Pinch together any open seams close.
- Place the banneton in a plastic bag and refrigerate for 12 – 24 hours. (See notes if you plan to bake the bread the same day.)
Score and Bake
- The next day preheat the Dutch oven and lid at 450°F/230°C for 45 minutes.
- Remove the dough from the fridge, place a piece of parchment paper on the banneton, and flip it over, letting the dough fall onto the piece of parchment paper. Score the top of the dough with a sharp knife or razor blade. I find that a simple cut is best for inclusion loaves. Carefully lift the dough into the preheated Dutch oven, replace the lid, and place the Dutch oven back into the oven.
- Bake for 35 minutes with the lid on. Remove the lid and bake for an additional 15 minutes. The bread is done when the top is golden brown and the internal temperature reaches 200°F/95°C with a digital thermometer.
- Remove the bread from the Dutch oven and place it on a wire rack. Let the bread cool to room temperature before cutting to avoid a gummy texture.
Notes
- The exact amount of time this takes largely depends on the temperature of your kitchen. If the air temperature is warmer, the dough will ferment faster. However, if the air temperature is cooler, the dough takes longer to finish bulk fermenting.
- If you choose to bake the bread the same day you mix the dough, leave the dough to rise covered in the banneton in a warm place for a few hours until the dough is puffy, and jiggles when shaken a bit. Preheat the oven and bake as directed.
- If you don’t plan to eat the bread quickly, slice the bread, place it into a freezer-safe bag, and freeze it. This allows you to pull out one piece at a time.
- Sometimes the bottom of the sourdough bread gets too hot in the oven and burns. If this happens, preheat the Dutch oven with a baking sheet on the rack beneath it. This will help shield the heat and prevent the bottom from getting too dark.
Don’t be fooled by the pepperoni, this bread isn’t just delicious as a pizza on toast! With its Italian flavors it is doubles a fabulous deli sandwich! What ways do you enjoy it? Share below, I look forward to hearing your questions and comments!