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Muffuletta

The sandwich just got bigger and better!
 

Muffuletta

Loaf

120 + 230 ml water
2 tsp dry yeast
130 + 420 g flour
1 1/2 tsp salt

In a bowl mix 120 ml lukewarm water, 1 tsp yeast and 130 g flour. Cover and let it double in volume in a warm place.

After it has doubled in volume, knead all of the rest ingredients except salt and let rise in a warm place again.

Finally, knead in salt also, shape the dough into a loaf and place on a baking tray lined with baking paper. Let it rest for about 30 minutes. Before you put it in the oven, spread on some water over the top so the nice crust can form.

Bake in a preheated oven on 428°F/220°C 25-30 minutes or until the crust gets good color.
 

Stuffing

about 200 g various Italian cheeses, thinly sliced
about 300 g various Italian deli meats, thinly sliced
olive salad
1 round bread loaf

First, strain the salad and reserve the oil. Cut the loaf in half horizontally, hollow the halves but not completely. There should remain about an inch of the middle around the crust.

Soak the inside layer of the loaf with the oil from the salad. Spread a layer of olive salad inside each loaf half. Then begin to place layers of cheese and deli meats. If you want, you can spread one more layer of olive salad, as I did. It is not necessary though to use all the amount of the olive salad recipe nor to use all of the olive oil. If some of salad remains, mix it back with the remaining oil and keep in the fridge.

Finally, assemble the loaf, wrap it tightly into cling film and place in the fridge. Put a cutting board or something on top of it and press with something relatively heavy.

Let it stay in the fridge for at least 30 minutes before use or even overnight.

Serve cut in quarters.
 
NOTES

*You don’t have to use Italian deli meats and cheeses. Put what you like and what you have. I used Provolone, smoked Mozzarella, Prosciutto di Parma, Milano Salami and some Italian steam-cooked ham. Some Mortadella should be added also, but I skipped it as there was none to find in the store. Also, the amounts depend on the size of your loaf.

*If there is some oil from the salad remaining, strain it and use for cooking. You’ll see how beautiful aroma it has.

*No need to make your own bread. You can use a store bought one.

This recipe was published in Mezze magazine, May 2013 issue. I am also sending this for YeastSpotting.