It’s been a while. I was on whatever retired people call an extended trip, when “vacation” seems wrong somehow. To me, vacation is an excused absence from work, even if you are self employed.

Anyway, it’s a new month and Sally has a new challenge. This month it is the above mentioned bread with savory fillings. This is my first attempt at a savory bread, but am a huge pizza fan.

I will admit I was skeptical about this bake. I thought “PIzza Bread” was a bit of a stretch, but, WOW, was I wrong. It is delicious and the texture is perfect AND it tastes like pizza. This is both and winner and keeper.

Crusty No-Knead Pizza Bread with Hot Honey Butter – Sally

INGREDIENTS
• 40g (3⅓ c) bread flour, plus more as needed for shaping and pan
• 2 tsp instant or active dry yeast
• 2 tsp Kosher salt
• 1 tsp granulated sugar
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 ½ tsp garlic powder
• ¼ tsp crushed red pepper flakes, optional
• 135g (~1 heaping c) 43g chopped pepperoni+ 34g sun-dried tomatoes, and 52g + 52g olives + 2 Tbl grated jalapeños
• 113 (1 c) shredded mozzarella cheese
• 360g (1 ½ ) water, close to room temperature at about 70°F (21°C)
Optional Hot Honey Butter
• 113G ( ½ c; 8 Tbl) unsalted RT butter
• 63g (3 Tbl) honey
• 1 Tbl confectioners’ sugar
• ⅛–¼ tsp flaky sea salt or coarse salt
• pinch of crushed red pepper flakes, to taste

METHOD

1. In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper (if using). Using a silicone spatula, mix in the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese. Pour in the water and gently mix together using a Dutch whisk. Shape into a ball.
2. Cover the bowl tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. Place the risen dough, still covered, in the refrigerator for at least 12 hours and up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal.
3. Turn the dough out onto a lightly floured work surface and, using generously floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. Place the ball of dough with parchment paper, seam side down, inside a medium-size banneton so the dough doesn’t spread out as it rests. Cover and let it rest for 30 minutes.
4. During this rest, preheat the oven to 450°F (232°C). Place a 6-quart or larger Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside.
5. After 30 minutes, using a very sharp knife or bread lame (some even use kitchen shears), score the dough with an X, about 1/2 inch deep. Remove the Dutch oven from the oven and carefully place the scored dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.
6. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for around 10–15 minutes more until the bread is golden brown. The bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
7. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a cooling rack for at least 20 minutes before slicing. Because of the heavy add-ins and cheese, this bread is flatter than most boules. But this just means a higher crust to interior ratio! Slice and serve with homemade hot honey butter, if desired.
8. Make the hot honey butter: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy, about 1 minute. Add the remaining ingredients, starting with only 1/8 teaspoon of salt and a small pinch of red pepper flakes. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt and/or crushed red pepper flakes if desired.
9. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Tightly cover leftover hot honey butter and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.