Sourdough Stuffed Bread with Sausage & Peppers
A golden sourdough loaf rolled up with caramelized onions, Italian sausage, sweet peppers, and melty cheese — an irresistible meal-in-a-slice.
At a Glance
Loaf Style: Rolled stuffed loaf
Skill Level: Intermediate
Total Time: ~16–20 hours (includes fermentation and chilling)
Prep Time: ~35 minutes
Yield: 1 large stuffed loaf (serves 6–8)
Hydration: ~70%
Bake Temp: 425°F / 220°C
Baking Vessel: Baking sheet with parchment
Ingredients
Dough
350g bread flour
245g water
80g active sourdough starter
7g salt
10g olive oil
Filling
2 Italian sausages (mild or spicy), removed from casings
1 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 clove garlic, minced
100g shredded mozzarella or provolone cheese
Salt and pepper to taste
Optional: chili flakes, fresh basil, or oregano
To Finish
Olive oil for brushing
Sesame seeds or coarse salt for topping (optional)
Instructions
Mix and Autolyse
1. In a large bowl, mix flour and water until fully hydrated. Cover and let rest for 45 minutes.
Add Starter, Salt & Oil
2. Add starter, salt, and olive oil. Mix until combined, then knead lightly for a few minutes until a soft dough forms.
Bulk Fermentation
3. Let rise at room temperature (74–78°F / 23–26°C) for 4–5 hours, performing stretch and folds every 30–45 minutes.
4. After bulk, cover and refrigerate overnight for flavor and easier shaping.
Prepare the Filling
5. In a skillet over medium heat, cook sausage until browned. Remove and set aside.
6. In the same skillet, heat olive oil and sauté onions and peppers until softened and slightly caramelized (8–10 minutes). Add garlic and cook 1 more minute. Let mixture cool completely.
Shape and Fill
7. Turn dough onto a floured surface and stretch into a rectangle (~12x16 inches).
8. Evenly distribute sausage, sautéed vegetables, and cheese over the dough, leaving a 1-inch border.
9. Roll tightly from the long side like a jelly roll. Pinch the seam and ends to seal.
10. Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1½–2½ hours, until puffy.
Bake
11. Preheat oven to 425°F / 220°C. Brush loaf with olive oil and sprinkle with sesame seeds or salt if using.
12. Bake for 30–35 minutes, until golden brown and firm to the touch. Internal temp should reach 200°F / 93°C.
Cool and Slice
13. Let rest for 15 minutes before slicing. Serve warm or at room temperature.
Visual Cues
The crust should be deep golden and crisp.
The inside should have clear, spiral layers of filling and a soft, flavorful crumb.
Why This Works
The tangy sourdough base holds its structure beautifully against the juicy, savory filling. The contrast of chewy bread and tender sausage-pepper mixture makes this an all-in-one meal that’s both rustic and indulgent.
