Fresh pepperoni bread is one of my staple recipes I make for gatherings, Holidays or weekends. Pepperoni bread has its roots in Italian-American immigrants in West Virginia. It is a hardy bread that can be taken for lunch and has protein in it. Growing up in Pittsburgh this bread was everywhere, especially for the Holidays.
This bread can be made into rolls as well. If you are making rolls, the original quantity will make 4 rolls.
What toppings to add? The classic is just cheese and pepperoni. However, you can add any additional toppings you like! My favorite is with hot pepperoncini! In this recipe we add Virginia ham which gives a nod to the origins of this delicious bread.
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Combine the flour, water, salt and yeast in a bowl. Knead for 10 minutes or until elastic.
After kneading, lightly dust the a bowl with flour. Fold the into a bowl ,tucking in the bottom into it self. Let rest in the bowl covered for an hour or until doubled in size.
Dust your work surface generously with semolina flour (or all purpose). Remove the dough from the bowl and dust both sides with flour. Roll the dough into a rectangle 16" x 12".
Sprinkle the cheese over the dough, leaving 1/2" from the edges. Top with pepperoni, hamd and any other toppings.
Lightly wet the edges of the dough to help to seal. Starting from the side closest to you, gently roll.
Cover and let rest another hour.
Drizzle the bread with olive oil then season with garlic powder and oregano. Make 3 slashes in the top to help the steam escape.
Place the bread in a preheated 475 degree oven. Bake for 20 minutes or until browned. Start checking if it is done after 15 minutes.
Let the bread cool for a minimum of 10 minutes before cutting.