240 ml 1 cup warm water (heated to 110°F)
2 ¼ tsp instant dry yeast
2 tsp honey
1½ tbsp. olive oil
1 tsp salt
300-360 g 2½-3 cups all-purpose flour
340 g 12 ounces shredded mozzarella
170 g 6 ounce package of pepperoni
Marinara sauce for dipping if desired
In the bowl of your stand mixer fitted with the dough hook attachment, pour in the warm water, instant dry yeast, and honey. Give it a gentle stir and let it rest for 5 minutes, allowing the yeast to activate.
Add 2 cups of flour, salt, and olive oil to the bowl. Mix on low speed for 3-4 minutes, until the ingredients are well combined. Gradually add the remaining ½-1 cup of flour until a smooth ball of dough forms, pulling away cleanly from the sides of the bowl.
Cover the bowl with plastic wrap and let the dough rest for 1 hour, allowing it to rise and double in size. Meanwhile, preheat your oven to 400°F (200°C). Once the dough has risen, roll it out into a rectangle approximately 14″ x 22″. Sprinkle the shredded mozzarella evenly over the dough, and then layer on the pepperoni.
Starting from the longer side, carefully roll the dough into a log. Place the log on a greased baking sheet, ensuring the seam is facing down. With a sharp knife, score the top of the bread to release steam while baking. Bake for approximately 25 minutes, or until the bread is beautifully golden brown.
Allow the Pepperoni Bread to cool for about 10 minutes before slicing. Serve it warm, and if desired, pair it with a side of marinara sauce for dipping. Get ready to savor each cheesy, flavorful bite!
If you prefer a spicier kick, opt for spicy pepperoni or add a sprinkle of red pepper flakes to the filling.
Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven for a few minutes to regain their delightful warmth and cheesy goodness.