Muffuletta Recipe
Mortadella, Soppressata, Homemade Mozzarella, Finocchiona, Olive Salad, Pickled Onion, On Homemade Focaccia
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Ingredients
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Meats
Cheese
Olive Salad
Pickled Onion
Focaccia Bread
Method
Pickled Onion Preparation
- 1
Prepare the Pickled Onions
In a small bowl, combine thinly sliced red onion, white wine vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to pickle.
Olive Salad Preparation
- 2
Make the Olive Salad
In a medium bowl, mix together the green olives, Kalamata olives, capers, minced garlic, olive oil, red wine vinegar, oregano, and black pepper. Stir to combine and set aside to allow flavors to meld.
Focaccia Bread Preparation
- 3
Prepare the Focaccia Dough
In a large mixing bowl, combine warm water and active dry yeast. Let sit for about 5 minutes until foamy. Add flour, salt, and olive oil. Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- 4
Bake the Focaccia
Preheat oven to 220°C (425°F). Once the dough has risen, punch it down and spread it onto a greased baking sheet. Use your fingers to create dimples in the surface. Drizzle with olive oil and sprinkle with fresh rosemary if desired. Bake for 20-25 minutes or until golden brown.
Assembling the Muffuletta
- 5
Assemble the Muffuletta
Slice the focaccia in half horizontally. Layer the mortadella, soppressata, finocchiona, and homemade mozzarella on the bottom half. Top with the olive salad and pickled onions. Place the top half of the focaccia on and press gently. Cut into wedges and serve.