Muffuletta sandwiches are a yummy, giant round sandwich layered with Italian meats and an olive tapenade. But the hardest ingredient to find is often the bread! It has to be just the right size, slightly flat, topped with sesame seeds, and sturdy but soft.

No worries, you can make your own muffuletta bread easily enough! Here’s how.

Prep Time:30

Cook Time:40

rising time:2

Total Time:3 10

Equipment

Parchment paper

Ingredients

3 cups bread flour
1 cup plus 2 tablespoons water, up to 1¼ cups
1½ teaspoons salt
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons instant yeast (SAF brand recommended)
2 teaspoons sesame seeds

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Instructions

Mix. Combine all ingredients and mix until well combined. This can be done by hand, in a stand mixer using the dough hook, or in a bread machine on the dough cycle.
Knead. Knead to form a soft, smooth, elastic dough. If the dough seems too dry, add more water a teaspoon at a time. If it is sticking to the bowl, add flour a teaspoon at a time. You are looking for a dough that forms a ball and clears the sides of the bowl or bread machine bucket. Knead for 7-12 minutes, or even more if kneading by hand, until the dough is stretchy enough that translucent areas appear when stretching it thin.
Shape into circle. Gently shape the dough into a ball and place into a clean, lightly oiled bowl. Cover with a damp tea towel and place in a slightly warm place to rise. (90 degrees is ideal: a slightly warmed and turned-off oven will work well.) Allow it to rise until very puffy and doubled in size, about 1 hour.
Shape. Remove the dough and gently shape into a round loaf, 9 to 10 inches wide. Place onto a baking sheet lined with parchment paper. Gently brush with water and press sesame seeds on top of the dough. Cover the loaf with plastic wrap that has been generously sprayed with cooking spray. Return it to a warm place to rise again, until puffy, about 45 minutes.
Top with sesame seeds. Gently brush with water and press sesame seeds on top of the dough. Cover the loaf with plastic wrap that has been generously sprayed with cooking spray. Return it to a warm place to rise again, until puffy, about 45 minutes.
Bake and cool. Preheat the oven to 400 degrees towards the end of the rising time, taking care to remove the rising bread beforehand. Place the loaf inside and bake for 40 minutes, until golden brown. Cool on wire rack for at least 30 minutes before slicing. Stays fresh up to two days, tightly wrapped at room temperature.

Notes

To make a muffuletta sandwich, layer on 1/3 lb of capicola ham, salami, sandwich pepperoni, sliced provolone and olive tapenade.

This bread freezes well. Just allow to fully cool and wrap in a double layer of plastic wrap.

Nutrition

Servings: slices

Calories: 215kcal

Author: Katie Shaw

Did You Make This?

I would love it if you would !

Muffulettas are a great easy dinner because you’re not really making anything, just assembling. And, best of all, you have to make them ahead of time. Perfect. And if you double this recipe and freeze one loaf, you’re even further ahead of the game.

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Even if you don’t bake all your own bread, this is a recipe you’ll want to save, because it’s almost impossible to find the right kind of loaf in the store.

Since muffuletta sandwiches are best if made a few hours beforehand, you might want to bake this the day before you serve them!

Kitchen Wisdom

Too wet, and your loaf will spread instead of holding its shape. Too dry, and you’ll miss out on those lovely air pockets that make the texture so perfect. Start with the lower amount of water and add more only if needed you want the dough to be slightly sticky but easy to handle.

What You’ll Need

Bread Flour: All-purpose flour won’t give you quite the same results.

SAF Instant Yeast: This is my favorite brand but any kind will work.

water, salt, sugar, flour, olive oil and yeast

Parchment Paper: Prevents sticking and makes transfer easier.

Tips for Success

The dough should clear the sides of the bowl but still stick slightly to the bottom during kneading.

Create steam in your oven by placing a pan of hot water on the bottom rack during baking.

Look for a deep golden brown color and hollow sound when tapped for doneness.

You can knead the dough by hand, stand mixer, of bread machine on the dough cycle. (See this if you need a little help using your stand mixer for bread dough.)

Make It Your Own

Substitute up to 1 cup of whole wheat flour for a heartier texture
Add dried herbs to the dough for an herbed variation
Try different toppings like poppy seeds or everything bagel seasoning
Use as a base for other Italian-style sandwiches beyond muffuletta

Storage & Serving

The bread stays fresh for two days when wrapped tightly at room temperature. For longer storage, freeze for up to 3 months double-wrapped in plastic. Thaw overnight at room temperature before using. To refresh slightly stale bread, wrap in foil and warm in a 350°F oven for 10 minutes.

The loaf might not look like much, but it’s sturdy enough to hold your delicious sandwiches and has just the right size and texture.