Nadiya Hussain’s Pepperoni Pull-Apart
Nadiya Hussain's tear and share pepperoni and cheese bread is delicious served with soup or as part of a lunch spread. As seen on her BBC2 series, Nadiya Bakes.
From the book
With all the flavours of a pizza, this is perfect for when you want more than just a regular slice of bread with your soup. It’s very simple to create, but looks and tastes like you have made a real effort. Best of all, it’s great for sharing, which is exactly the kind of food I love to eat.
|For the dough:|
|400g||self-raising flour, plus extra for dusting|
|1 tbsp||dried oregano|
|1 tbsp||caster sugar|
|For the filling:|
|4 tbsp||sriracha sauce (or chilli/tomato sauce of your choice)|
|80g||thinly sliced pepperoni, about 16 slices|
|8||cheese slices of your choice|
|3 tbsp||olive oil for brushing, plus extra to grease the tin|
You will need: a 900g loaf tin.
Prep time: 30 minutes, plus resting. Cook time: 25 minutes.
Begin by making the dough. Add the flour, oregano, sugar, salt and yeast to a large bowl, or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin. Then mix every-thing together.
Make a well in the centre, add the water and mix the dough until it starts to come together.
Now either flour a work surface and knead the dough by hand, or attach a dough hook and knead in the stand mixer. If you are doing it by hand it should take about 10–12 minutes of continual kneading. If you are doing it by machine, 6 minutes on a medium speed should do the trick.
What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky.
Once it is ready, cover the bowl with greased clingfilm and leave the dough to prove until doubled in size.
Generously grease the inside of a 900g loaf tin with oil.
As soon as the dough has risen, tip it out on to a flour-dusted work surface and roll it out to a rectangle 25 x 35cm.
Brush the top with the sriracha, distribute the 8 squares of cheese evenly over the top, dot with a few slices of the pepperoni and pop a basil leaf on top of each.
Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Then leave, covered in greased clingfilm, to prove until it has doubled in size again.
Preheat the oven to 200°C/fan 180°C/gas 6.
Once it has risen enough, take off the clingfilm and bake for 25 minutes.
Take it out of the oven and brush all over with olive oil, then leave in the tin for 20 minutes before pulling apart and tearing and sharing!