Ingredients

The following ingredients have 12 Servings
  • 1 cup warm water (about 115 degrees F)
  • 2.25 tsp quick rise yeast
  • 1 tsp sugar
  • 12.5 oz by weight bread flour ((2.5 cups, if measuring))
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 2 tbsp olive oil
  • 1/4 pound thick-sliced pepperoni (cut into pieces)
  • 3 tbsp minced fresh garlic
  • 1/2 tsp red pepper flakes
  • 3 tbsp fresh chopped parsley
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1 cup marinara sauce (for serving, optional)

Instruction

  • Start with the dough. In the bowl of a stand mixer, combine the water, yeast, and sugar. Let it sit for 10 minutes, until it gets foamy. Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and bowl. Knead the dough for 10 minutes on medium low speed, until the dough is smooth. Scrape the dough off the dough hook, then cover the bowl tightly with plastic wrap. Let the dough rise until it has doubled in size, which should take about 60 minutes.
  • On a lightly floured countertop, roll the pizza dough into a rectangle, and divide the dough into 16 pieces. Let the dough rest while you cook the pepperoni.
  • In a large skillet, heat the olive oil over medium heat. Add the pepperoni slices and fry for 3 minutes until crispy. Add the garlic and red pepper flakes, and cook for 1 more minute. Pour the mixture into a large bowl, then add the parsley and mozzarella cheese.
  • Roll each piece of dough into a long rope about 5-6 inches long, then tie each one into a knot. Once you have tied up all the dough, toss the knots in the pepperoni mixture, and stir to coat. Transfer the knots and ingredients into a cast-iron skillet or 8×11 baking dish and cover with plastic wrap, so it doesn’t dry out. Let the dough rise for about 90 minutes to 2 hours, until the dough has puffed up and fills the dish.
  • Bake the bread at 400 degrees F for 25-30 minutes, until a toothpick inserted comes out clean. Serve the pepperoni bread warm with marinara sauce on the side for dunking, if desired. Enjoy!