Pepperoni Bread

Dough:
1 3/4 cups warm water
1 package active dry yeast
1 tsp sugar
2 tsp olive or vegetable oil
1 1/2salt
3 to 3 1/4 unbleached all-purpose flour
Filling:
2 to 3 tsp dried basil
1/4 lb thinly sliced pepperoni
1 1/2 to 2 cups grated mozzarella (can use other cheese)
Prepare the dough by measuring the water (should feel warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 of a cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
Rub flour onto your hands and sprinkle some on the dough too. Knead the dough for about 7 minutes.
Place the dough in an oiled medium-sized bowl. Cover bowl with oiled plastic wrap and set it in a warm spot for about an hour.
After the hour, punch the dough several times with your fist, then knead again for 1 minute. Cover with oiled plastic wrap and let rest for 10 minutes. Dust baking sheet with fine cornmeal to prevent sticking.
Flour hands. Press dough into a large square. Should be about a 12 by 14 inch rectangle. Brush surface of dough with water then sprinkle basil over dough. Arrange the pepperoni in long rows over the dough. Sprinkle cheese. Avoid the edges.
Roll up the dough. Pinch together ends and tuck them under. Transfer onto baking sheet seam down and cover with plastic wrap. Heat oven to 400 degrees.
Remove plastic and bake for about 35 minutes, until it's crusty on all sides. Side onto wire rack and let it cool for 20 minutes before serving. Serve with marinara sauce for dipping.