This delightful artisan bread combines the tangy flavor of sourdough with the richness of pepperoni and cheese, creating a savory snack or meal perfect for sharing.
Ingredients
Scale:
3 cups all-purpose flour
1 cup active sourdough starter (at peak activity, ideally fed within the last 4-6 hours)
1 ¼ cups warm water (about 110°F or 43°C)
1 teaspoon salt (preferably kosher or sea salt for better flavor)
1 tablespoon sugar (to help enhance browning during baking)
1 cup sliced pepperoni
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon olive oil (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and warm water. Add the sourdough starter and mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Once risen, turn the dough out onto a lightly floured surface. Flatten it gently, and sprinkle the sliced pepperoni, mozzarella cheese, and Parmesan cheese on top.
Form the dough into a round or oval shape, tucking the edges underneath. Place it seam-side down on a parchment-lined baking sheet.
Cover the dough with a cloth and let it rise again for 1-2 hours, or until puffy.
About 30 minutes before baking, preheat your oven to 450°F (232°C).
Once the dough has risen, carefully transfer it to the heated Dutch oven or pizza stone. Score the top of the dough with a few shallow cuts.
Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 15-20 minutes, or until the crust is golden brown.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
