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Garbage Bread

A crusty loaf studded with savory treasures like cheese, cured meats, olives, and roasted peppers. This no-fuss bread transforms pantry odds and ends into something bakery-worthy that delivers different flavors and textures in every bite.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 9 slices
Course: Appetizer, Breads and Doughs
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
Filling
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup diced pepperoni or salami
  • 1/2 cup roasted red peppers chopped
  • 1/3 cup pitted Kalamata olives chopped
  • 1/4 cup sun-dried tomatoes chopped
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil

Equipment

  • Large mixing bowl
  • Wooden spoon or dough whisk
  • Bench scraper or dough cutter
  • 9-inch round baking pan or Dutch oven
  • Parchment paper
  • Measuring cups and spoons
  • Kitchen scale
  • Instant read thermometer
  • Wire cooling rack

Method
 

  1. Combine the flour, instant yeast, and salt in a large mixing bowl and stir them together with a wooden spoon or dough whisk.
  2. Add the warm water and mix until a shaggy, wet dough forms that pulls away from the bowl sides.
  3. While the dough rests, combine the mozzarella, pepperoni, roasted red peppers, Kalamata olives, sun-dried tomatoes, basil, and Parmesan in a separate bowl. Toss everything together gently.
  4. Cover the mixing bowl with a damp kitchen towel and let the dough rise at room temperature for 30 minutes.
  5. Turn the dough out onto a lightly floured work surface and stretch it into a rough 12-inch square using your hands.
  6. Drizzle the olive oil over the top and distribute it across the surface with your fingers.
  7. Scatter half of your filling mixture evenly across the dough, leaving a half-inch border around the edges. Fold the dough in half and stretch it again into a rough square, then scatter the remaining filling on top.
  8. Fold the dough in half one more time to encase most of the filling, then gently shape it into a round ball by pulling the edges toward the center and turning it seam-side down.
  9. Transfer the shaped dough to a parchment-lined 9-inch baking pan or Dutch oven, seam-side down.
  10. Cover the pan with a damp towel and let the dough rise for 35 minutes at room temperature until it puffs up and fills most of the pan.
  11. While rising, preheat your oven to 450 degrees Fahrenheit.
  12. Using a sharp knife or bench scraper, make a shallow slash across the top of the dough in an X pattern.
  13. Place the bread in your preheated 450-degree oven and bake for 38 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205 to 210 degrees Fahrenheit at the center.
  14. Transfer the bread to a wire cooling rack and let it rest for at least 15 minutes before slicing.

Notes

Keep your water temperature between 105 and 110 degrees Fahrenheit so the yeast activates without getting killed by heat. Don't overstuff the dough with filling or it becomes difficult to seal and may burst during baking. Use a Dutch oven for maximum crust crispiness and oven spring since it traps steam. Let the finished bread cool completely on a rack rather than keeping it in the pan. Store completely cooled garbage bread wrapped tightly in plastic wrap or placed in an airtight container for up to four days.