Cheesy Pepperoni Bread

Name: Cheesy Pepperoni Bread
Prep time: 20 min
Cook time: 40 min
Total time: 17 h 15 min
Cuisine: Italian
Ingredients: 3 and 1/3 cups bread flour; 2 teaspoons instant or active dry yeast; 2 teaspoons coarse salt; 1 teaspoon granulated sugar; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 and 1/2 teaspoons garlic powder; 1/4 teaspoon crushed red pepper flakes (optional); 1 heaping cup chopped pepperoni (or sun-dried tomatoes, or olives); 1 cup shredded mozzarella cheese; 1 and 1/2 cups water (close to room temperature); Optional hot honey butter (for serving); 1/2 cup unsalted butter (optional for hot honey butter); 3 tablespoons honey (optional for hot honey butter); 1 tablespoon confectioners’ sugar (optional for hot honey butter); 1/8–1/4 teaspoon flaky sea salt (optional for hot honey butter); Pinch of crushed red pepper flakes (optional for hot honey butter)

Warm, soft, and loaded with melty mozzarella and savory pepperoni, this Cheesy Pepperoni Bread is a weekend showstopper or a hearty snack for game day. The crust bakes up golden and slightly crisp while the interior stays tender and studded with pockets of cheese and pepperoni that release a fragrant, garlicky aroma as you slice. A hint of oregano and basil adds an Italian pantry feel, and a touch of crushed red pepper flakes gives a gentle heat if you like it spicy. Serve it as an impressive sandwich base, alongside a salad for dinner, or pull it apart with friends. If you enjoy gooey, cheesy bread, you might also like my homemade cheesy breadsticks for another easy, crowd-pleasing option.

Ingredients

3 and 1/3 cups bread flour
Provides structure and chew. Bread flour has a higher protein content for good gluten development.
2 teaspoons instant or active dry yeast
Leavens the dough and creates the airy interior.
2 teaspoons coarse salt
Enhances flavor and controls yeast activity.
1 teaspoon granulated sugar
Feeds the yeast and helps browning.
2 teaspoons dried oregano
Adds classic Italian herb aroma and flavor.
1 teaspoon dried basil
Brings sweet, aromatic herb notes to the dough.
1 and 1/2 teaspoons garlic powder
Gives a warm garlic backbone without fresh cloves.
1/4 teaspoon crushed red pepper flakes (optional)
For a subtle heat. Omit if you prefer no spice.
1 heaping cup chopped pepperoni (or sun-dried tomatoes, or olives)
Pepperoni gives salty, meaty bites. Swap in chopped sun-dried tomatoes or chopped olives as desired.
1 cup shredded mozzarella cheese
Melts into gooey pockets and provides the signature cheesy pull.
1 and 1/2 cups water (close to room temperature)
Hydrates the dough. Room temperature water helps even yeast activity.

Optional hot honey butter (for serving)

1/2 cup unsalted butter (optional for hot honey butter)
Softens into a spreadable, rich butter.
3 tablespoons honey (optional for hot honey butter)
Adds sweetness and balances heat.
1 tablespoon confectioners’ sugar (optional for hot honey butter)
Smooths texture and adds light sweetness.
1/8–1/4 teaspoon flaky sea salt (optional for hot honey butter)
Finishing salt to brighten flavors.
Pinch of crushed red pepper flakes (optional for hot honey butter)
For a touch of heat in the butter.

For more cheesy comfort recipes, check this cheesy broccoli casserole idea.

Step-by-step Instructions

In a large mixing bowl, whisk together the bread flour, yeast, coarse salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using.
Tip: Whisking distributes the salt and yeast so the dough ferments evenly.
Fold in the chopped pepperoni (or sun-dried tomatoes, or olives) and the shredded mozzarella cheese until evenly distributed throughout the flour mixture.
Pour in the water and mix gently until all the flour is moistened. Shape the dough into a ball, cover the bowl, and let it rise in a warm spot for 3 hours.
Tip: A warm oven with the light on or a sunny windowsill works well for rising.
Transfer the dough to the refrigerator and let it puff up for at least 12 hours and up to 3 days. This slow fermentation builds flavor and improves texture.
After refrigeration, remove the dough and shape it on a floured surface into a loaf shape or round as preferred. Let it rest for 30 minutes to relax the gluten.
Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat for 30 minutes. This creates a steamy environment for a crisp crust.
Carefully score the top of the dough with a sharp knife or lame and place it into the hot Dutch oven. Cover and bake for 25 minutes.
Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and crisp.
Transfer the bread to a wire rack and cool for 20 minutes before slicing to let the crumb set.
For the optional hot honey butter, beat the unsalted butter until smooth, then mix in the honey, confectioners’ sugar, flaky sea salt, and a pinch of crushed red pepper flakes. Serve alongside warm slices.
Tip: The hot honey butter is optional but makes a lovely sweet and spicy counterpoint to the savory loaf.

For techniques on shaping and handling cheesy dough, see this cheesy garlic chicken wraps guide for handling filled dough.

Recipe Details

Prep Time: 20 minutes active
Cook Time: 35 to 40 minutes baking time (25 minutes covered, plus 10 to 15 minutes uncovered)
Total Time: About 17 hours 15 minutes (includes 3-hour initial rise, at least 12 hours refrigeration, rests, preheat, bake, and cooling)
Servings: About 8 slices
Calories: Approximately 320 calories per serving

For a creamy dessert pairing or sweet finish, you might also enjoy this creamy gingerbread cheesecake caramel bliss.

Tips, Storage & Variations

Tip: Use a sharp blade for scoring so the loaf opens up cleanly in the oven.
Tip: If your kitchen is cold, place the dough bowl in a turned-off oven with a pan of hot water nearby for the initial 3-hour rise.
Storage: Cool completely, then wrap the loaf tightly in plastic wrap and store at room temperature for up to 2 days. Reheat slices in a 350°F oven for 8 to 10 minutes to refresh the crust.
Freezing: Slice the cooled bread, wrap individual slices or the whole loaf tightly in plastic, then foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven.
Variation 1: Omit pepperoni and use a heaping cup of chopped sun-dried tomatoes for a tangy, vegetarian option.
Variation 2: Replace pepperoni with a heaping cup of chopped olives for a briny, Mediterranean twist.
Variation 3: Blend a pinch more crushed red pepper flakes into the dough if you want a spicier loaf.
For more ideas on cheesy handhelds, check this deliciously cheesy chicken garlic wraps recipe.

FAQ

How long should I let the dough refrigerate?
Let the dough chill for at least 12 hours and up to 3 days for best flavor and texture.
Can I use all-purpose flour instead of bread flour?
Yes, but the loaf will be slightly less chewy and may have a more tender crumb.
Do I have to use a Dutch oven?
No, but a covered heavy pot traps steam and helps form a crisp crust; a baking stone with a tray of water can work too.
Can I add fresh garlic instead of garlic powder?
Fresh garlic will add more moisture and a stronger flavor; use sparingly and consider sautéing first.
How do I prevent the cheese from leaking out during baking?
Chill the dough slightly after shaping and score shallowly to minimize large openings where cheese could escape.

Conclusion

Thank you for trying this Cheesy Pepperoni Bread recipe. If you enjoy another quick take on the idea, see Cheesy Pepperoni Quick Bread – Souffle Bombay for a different method, or explore an alternate take at Easy Cheesy Pepperoni Bread Recipe – Food.com. I hope this loaf brings warm, cheesy joy to your table; if you make it, please share a photo and let me know how you served it. Enjoy every gooey slice.

Cheesy Pepperoni Bread

Print Recipe

Warm, soft, and loaded with melty mozzarella and savory pepperoni, this Cheesy Pepperoni Bread is a weekend showstopper or hearty snack for game day.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1035 minutes
Yield: 8 slices 1x
Category: Snack
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

3 and 1/3 cups bread flour
2 teaspoons instant or active dry yeast
2 teaspoons coarse salt
1 teaspoon granulated sugar
2 teaspoons dried oregano
1 teaspoon dried basil
1 and 1/2 teaspoons garlic powder
1/4 teaspoon crushed red pepper flakes (optional)
1 heaping cup chopped pepperoni (or sun-dried tomatoes, or olives)
1 cup shredded mozzarella cheese
1 and 1/2 cups water (close to room temperature)
Optional hot honey butter (for serving)
1/2 cup unsalted butter (optional for hot honey butter)
3 tablespoons honey (optional for hot honey butter)
1 tablespoon confectioners’ sugar (optional for hot honey butter)
1/8–1/4 teaspoon flaky sea salt (optional for hot honey butter)
Pinch of crushed red pepper flakes (optional for hot honey butter)

Instructions

Whisk together the bread flour, yeast, coarse salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using in a large mixing bowl.
Fold in the chopped pepperoni and shredded mozzarella cheese until evenly distributed.
Pour in the water and mix gently until moistened. Shape into a ball, cover, and let rise in a warm spot for 3 hours.
Transfer the dough to the refrigerator to puff up for at least 12 hours and up to 3 days.
Remove the dough and shape it on a floured surface into a loaf shape or round. Let it rest for 30 minutes.
Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat for 30 minutes.
Score the top of the dough with a sharp knife and place it in the hot Dutch oven. Cover and bake for 25 minutes.
Remove the lid and bake for an additional 10 to 15 minutes until deep golden brown and crisp.
Cool on a wire rack for 20 minutes before slicing.
Beat the unsalted butter until smooth, then mix in honey, confectioners’ sugar, flaky sea salt, and crushed red pepper flakes for optional hot honey butter. Serve alongside warm slices.

Notes

For a tangy vegetarian option, use sun-dried tomatoes instead of pepperoni. The hot honey butter is optional but complements the savory loaf beautifully.