muffuletta bread

Topped with savory sesame seeds and baked to golden brown perfection, classic Muffuletta Bread may not be so easy to find outside of New Orleans, but making it at home is incredibly simple! It’s an easy dough recipe that comes together quickly and bakes in just 30 minutes!

Muffuletta Bread

water

sugar

active dry yeast

bread flour

salt

vegetable shortening

egg (beaten, for egg wash)

sesame seeds

Combine the warm water with the sugar and yeast in a small bowl. Let it sit for 10 minutes or until the yeast dissolves and starts to foam.

In the bowl of your mixer combine the bread flour and the salt. Add the shortening and using the dough hook, start mixing for about 30 seconds, then add the yeast mixture. Continue mixing for another 5 to 6. The dough is ready when it comes clean from the sides of the bowl.

Place it in a well oiled large bowl then cover it with plastic wrap. You’ll need to let the dough rest for about 1 to 2 hours, until doubled in size.

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Punch the dough down to let the air out. Roll out the dough into a 10-12&quot; disc. Place the disc on the prepared baking sheet and brush it with the beaten egg.  Sprinkle with sesame seeds.

Fill a pan or baking dish with water and place it on the bottom rack of your oven, then transfer the baking sheet with the bread to the oven. Bake for 5 minutes, then carefully remove the baking dish with water from the oven.

Reduce the oven temperature to 375°F and continue baking for another 25 minutes or until golden brown. The loaf is done when it sounds hollow when tapped on the bottom.

Cool completely on a cooling rack before slicing and serving.

Classic New Orleans muffuletta recipe scaled down to serve one person. Layers of meats, melted cheese, and olive salad piled high onto sturdy Italian bread.

Mini Muffuletta

green olives

black olives

carrot (, peeled and rough chopped)

olive oil ((extra virgin olive oil

Parmesan cheese

(4x4-inch) ciabatta roll ((or use 2 rolls if your roll is small))

ham ((2-ounces 48 grams))

pastrami ((2-ounces 48 grams))

pepperoni ((.5-ounce 15 grams))

provolone cheese ((1.5-ounce 40 grams))

butter (, melted)

Gather the ingredients together and read through the recipe and the ingredient notes. Preheat the oven to 350°F (177°C).

Place the green olives, black olives, and a chopped carrot in a food processor. Pulse until the ingredients are finely chopped. Transfer to a bowl and stir in the olive oil and Parmesan cheese. Set aside.

Make the olive salad

Slice the bread horizontally and on one half, layer the meats, then the cheese, and then top with the olive salad. Place the other half of the bread on top.

Place the muffuletta on top of a sheet of foil. Brush the top of the bread with melted butter.

Wrap the muffuletta in aluminum foil and place it on a rimmed baking sheet to catch any possible spills.

Bake for 30 minutes or until the cheese has melted.

Remove the sandwich from the oven and before unwrapping, gently push down on the top of the sandwich.

Unwrap and enjoy hot.

Assemble the muffuletta

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Mini Muffuletta

Top 2 muffuletta bread recipes from across the web

The most viewed muffuletta bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Muffuletta Bread

Mini Muffuletta

The most viewed muffuletta bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine