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1 10 inch Muffuletta bread loaf (below) or French bread.
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2 oz Genoa salami, thinly sliced
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2 oz Italian ham, thinly sliced
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2 oz Mortadella, thinly sliced
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2 oz Provolone cheese, thinly sliced
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2 oz Mild Swiss cheese, thinly sliced
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1 C Olive salad (below)
Cut bread lengthwise. Pile several layers of salami, ham, and mortadella over bottom layer. Add layers of cheese. Top with
olive salad and top of loaf. Press down slightly. Cut into
quarters. Use wooden picks to secure layers if needed.
Muffuletta Bread
1 C Warm
water
1 T Sugar
1 pkg Yeast
3 C Bread flour
1 1/2 t Salt
2 T Oil
Sesame seeds
Preheat oven to 425 degrees.
In the mixer bowl, add water, sugar and yeast. Let yeast bloom.
Using the paddle, mix salt and flour to form a smooth dough. Switch
to hook and knead 3 minutes or until a smooth, satiny dough is formed.
Place in oiled bowl, turning to coat. Cover with plastic wrap and
allow to rise until doubled, about an hour. Punch down on a lightly
floured surface. Form dough into a round load about 10 inches in
diameter. Place on parchment lined baking sheet. Sprinkle top
with sesame seeds and press them gently into the surface of the dough.
Cover loosely with plastic wrap and let rise until almost doubled, about 1
hour. Place on center rack and bake 10 minutes. Reduce heat to
375 degrees and bake for 25 more minutes. Loaf is done when it
sounds hollow when tapping on the bottom. Allow to cool completely
before slicing.
Olive Salad
32 oz Broken, green, non stuffed olives
6 Garlic cloves, minced
2 jars 3.5 oz bottles of cocktail onions
4 ribs Celery, halved lengthwise and thinly sliced
1 jar 4 oz chopped pimientos, drained
2 T Capers, chopped and drained
1 T Oregano (dried or 3 T fresh chopped)
1 t Black pepper, fresh
3 T Red wine vinegar
1/3 C Olive oil
Drain olives reserving 3 tablespoons of the brine. In a medium bowl,
combine olives, garlic, onions, celery, pimientos, and capers. In a
small bowl, whisk reserved olive brine, oregano, pepper, and vinegar until
combined. Add olive oil in a slow, steady stream, whisking
constantly.
Pour dressing over olive mixture. Spoon into a jar with a tight
fitting lid. Refrigerate up to 3 weeks. Serve at room
temperature. Makes about 5 cups.
Yield: 2 - 4 servings