Muffuletta
Cecilia Vikbladh- 4–6
- 30 min
- 30 min
Sourdough bread baked with olive oil, sesame seeds, and oregano. Topped with salami, ham, Italian cheese, and olive salad. Yum!
3.32/5
736 VotesHere's how:
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1
Place all the ingredients for the salad in a bowl. The olive salad can be stored in the refrigerator for up to a week.
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2
Cut the loaf in half and brush the inside with the oil from the olive marinade. Add a little extra to the bottom.
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3
Slice the cheese into thin slices. Start with the salami—place it on the bottom—then add the mozzarella or provolone, followed by the ham, and then more mozzarella or provolone. Finish with the delicious olive salad.
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4
Place the lid on the bread and press down gently. Wrap the bread in plastic wrap and press the lid down. Store the bread in the refrigerator, preferably overnight before serving.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Sourdough Bread
Round loaves baked withKronJäst Rye Sourdoughor KronJäst Whole-Wheat Sourdough. Add ½ dl olive oil to the dough liquid and sprinkle 3–4 msk sesame seeds on top before baking the bread. If you like flavored breads, it works well to mix 2–3 tsk dried oregano into the dough liquid.
- 1 round sourdough loaf, with sesame seeds and oregano (see above)
- about 200 g of salami
- about 200 g cooked ham
- about 200 g mozzarella and/or provolone (Italian cow's milk cheese)
Olive Salad
- about 4 dl pitted green olives, coarsely chopped
- 1 dl pitted black olives, coarsely chopped
- 1 tbsp capers
- 3 garlic cloves, thinly sliced
- ½ dl finely chopped celery stalks
- 1 tbsp parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried
- 1 tsp chili flakes
- 3 tablespoons red wine vinegar
- ½–1 dl roasted bell peppers (available pre-roasted)
- 1 tbsp finely chopped spring onion
- 2 dl olive oil
- salt and pepper
The recipe comes from
kronjast.se
