Muffuletta Recipe with Homemade Focaccia Bread

Cross-section of a muffuletta slice showing the deli meat and cheese.

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Muffuletta Recipe with Homemade Focaccia Bread

There are sandwiches, and then there are sandwiches that stop you in your tracks. This cold Muffuletta Sandwich with Homemade Focaccia Bread is just that. It’s loaded with layers of Italian deli meats, sharp provolone, and a punchy olive pickle mix, all tucked into pillowy, golden-baked focaccia.

Prep Time20

Cook Time20

Rise Time3

Total Time3 40

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: Italian

Servings: Portions

Author: Luay Ghafari

Cost: $25

Equipment

Kitchen Scale - Affiliate Link
8 or 9 inch round baking pan

Ingredients

For the Base Dough (weigh it out if possible)

250 grams All purpose flour - 1¾ cups
5 grams Kosher salt - 1 tsp
4 grams Instant yeast - 1 tsp
14 grams Extra virgin olive oil - 1 tbsp
200 grams Lukewarm water - 0.85 cups

For Greasing the Pan

½ tsp Butter
1-2 tbsp Extra virgin olive oil

Topping the Bread

1-2 tbsp Extra virgin olive oil
½-1 tsp Fresh rosemary - Optional
1 tsp Flaky salt - Just a light sprinkle

Sandwich Ingredients

1 lb Mixed deli meat (mortadella, capicola, salami) - about 450 grams
5 oz Provolone cheese - about 140 grams
½ cup Muffuletta pickle mix - about 75 grams, use more if you like

Instructions

Bake the Bread

Mix the Focaccia Dough. In a large bowl, combine 250 grams All purpose flour, 5 grams Kosher salt, 4 grams Instant yeast, 14 grams Extra virgin olive oil and 200 grams Lukewarm water. Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms. The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes.
Stretch and Fold. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up and fold it over. Rotate the bowl 90 degrees and repeat. Repeat 2 more times. As you do this, try to scrape down any dough stuck to the sides of the bowl. The dough might break on this first set. Don't worry, the gluten will keep developing and the dough will become stretchy over time. Cover and let rest for 30 minutes.
Repeat Stretch and Fold. Repeat the stretch and fold process every 30 minutes, for a total of 2 to 3 rounds over 1.5 hours. At this point, the dough should be much smoother.
Transfer. Grease a baking tray with ½ tsp Butter and 1-2 tbsp Extra virgin olive oil. Transfer the dough to the prepared pan, fold it gently like a letter, then flip it so the seam is on the bottom. Cover and rest for 1 hour.
Preheat the oven to 450°F/230°C.
Stretch. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan.
Dimple and Dress. Drizzle 1-2 tbsp Extra virgin olive oil on top of the dough and dimple with your fingers. Sprinkle with ½-1 tsp Fresh rosemary and 1 tsp Flaky salt.
Bake. Bake for 18-22 minutes until golden brown. Cool completely.

Make the Sandwich

Slice. Slice the bread in half. Try to make sure both the top and bottom pieces are the same thickness.
Layer. Layer on 1 lb Mixed deli meat (mortadella, capicola, salami) and 5 oz Provolone cheese.
Add Pickle. Spoon over ½ cup Muffuletta pickle mix creating an even layer.
Slice. Place the top onto the sandwich and cut into 4 or 4 wedges.

Notes

Refer to the blog post above for step-by-step recipe photos, tips and helpful advice.

Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.

Key Ingredient Notes:

Flour: I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat.
Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before adding the flour.
Muffuletta Toppings: Traditionally, you would use a combination of provolone cheese and mixed deli meats like mild salami, spicy salami, mortadella, capicola and/or prosciutto. You can create your own mix, just use what you like.
Muffuletta pickle: You may not find this pickle mix everywhere, but if available, use it. It has a fine mixture of pickled vegetables, olives and spices. You can also use mild or spicy pickled eggplant strips. Olive tapenade is a good substitution too.

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