The Muffuletta

Updated at: Sun, 28 Apr 2024 14:37:29 GMT

Step 1

Start by combining lukewarm water with the instant yeast and sugar, stir well. Let sit for 10 minutes.

Step 2

In a medium bowl, add the flour, salt and butter.

Step 3

With the dough hook attached, mix to combine for 1 minute before adding in the yeast mixture. Mix on medium-low speed for 5-6 minutes.

Step 4

Place on a wooden board and roll into a ball. Place in a greased bowl and cover, resting at room temperature for 60 minutes.

Step 5

Punch the dough down and place on a work surface, gently roll into a disc.

Step 6

Place the disc on a parchment lined baking sheet covered with a tea towel. Proof for 30 minutes at room temperature.

Step 7

Brush with egg wash and sprinkle with sesame seeds.

Step 8

Set in a 230c/450F preheated oven for 10 minutes. First 5 minutes of baking place an oven safe pan filled with steaming water underneath. Remove the pan for the remaining 5 minutes.

Step 9

Drop oven temperature to 375F and bake for another 5 minutes until golden brown.

Step 10

Leave to cool on a wired rack.

Step 11

Chop the carrots, celery, cauliflower and peppers. Place in a sauce pan and add the water, vinegar and seasonings.

Step 12

Bring to a simmer and leave for 4-5 minutes.

Step 13

Scoop vegetables into a mason jar and cover with the pickling liquid.

Step 14

Let cool until reaching room temperature.

Step 15

Add the mixed pickles to a food processor with the olives, red onion and parsley.

Step 16

Pulse 2 - 3 times until roughly chopped.

Step 17

Place in a mixing bowl and add the olive oil, sherry vinegar, dijon mustard, oregano and salt and pepper. Stir well.

Step 18

Slice the bread and cover generously with olive oil. Toast until golden brown.

Step 19

Add the meats, followed by the olive salad and cheese.

Step 20

Slice and enjoy!

Step 21

Pro tip; if you have any left over the next day. Grilled them to make a delicious grilled cheese.

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