The Muffuletta
All the components for the Muffuletta are below:
The Bread, the olive salad and instructions for assembly.
1 10" round loaf Italian bread with Sesame seeds
1 Recipe Olive Salad
1/4 lb Genoa Salami
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Assembly:
Cut the bread in half length wise.
Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom.
Layer half of the ham on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of ham. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven.
Serves: 2 generously
Muffuletta Olive Salad Recipe:
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers (Recipe follows)
1 Tbsp. Green onions, thinly sliced
NOTE: in all all olive salads substitute pickled cocktail onions for green onions. In fact a very good substitute for olive salad is one part cocktail olives to one part giardinera pickle. Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Remove the pits carefully. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1–1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about one week.
Muffuletta Bread Recipe
1 Cup Warm Water (110 degrees F)
1 Tbsp Active Dry Yeast
1 Tbsp Granulated Sugar
2 Cups All Purpose Flour
1 Cup Bread Flour
1 1/2 tsp Iodized Salt
2 Tbsp Lard or Vegetable Shortening
Sesame Seeds
3 Tbsp Extra Virgin Olive Oil
For the Egg Wash:
1 Egg
2 Tbsp Cold Water
Combine the water, yeast and sugar in the work bowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.
Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10?.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
Makes 1 Muffuletta Loaf.
All the components for the Muffuletta are below:
The Bread, the olive salad and instructions for assembly.
1 10" round loaf Italian bread with Sesame seeds
1 Recipe Olive Salad
1/4 lb Genoa Salami
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Assembly:
Cut the bread in half length wise.
Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom.
Layer half of the ham on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of ham. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven.
Serves: 2 generously
Muffuletta Olive Salad Recipe:
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers (Recipe follows)
1 Tbsp. Green onions, thinly sliced
NOTE: in all all olive salads substitute pickled cocktail onions for green onions. In fact a very good substitute for olive salad is one part cocktail olives to one part giardinera pickle. Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Remove the pits carefully. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1–1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about one week.
Muffuletta Bread Recipe
1 Cup Warm Water (110 degrees F)
1 Tbsp Active Dry Yeast
1 Tbsp Granulated Sugar
2 Cups All Purpose Flour
1 Cup Bread Flour
1 1/2 tsp Iodized Salt
2 Tbsp Lard or Vegetable Shortening
Sesame Seeds
3 Tbsp Extra Virgin Olive Oil
For the Egg Wash:
1 Egg
2 Tbsp Cold Water
Combine the water, yeast and sugar in the work bowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.
Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10?.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
Makes 1 Muffuletta Loaf.
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