Muffuletta On Herbed Focaccia Recipe
Each sub serves up to 12
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Ingredients
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Focaccia (makes 1 large focaccia, enough for ~12 sandwiches)
Olive Salad (muffuletta olive salad, makes ~6 cups — enough for 12 subs)
Sandwich Fillings (for 12 servings)
Method
Focaccia (makes 1 large focaccia, enough for ~12 sandwiches)
- 1
Activate yeast and mix dough
In a large bowl, combine warm water (3 cups) and sugar (2 tbs). Sprinkle the active dry yeast (3 tsp) over the surface, stir lightly, and let sit 5–8 minutes until foamy. In a stand mixer bowl or separate large mixing bowl, whisk together flour (7 cups) and fine sea salt (2 tbs). Add 1/2 cup of the olive oil and the yeast mixture. Mix on low with a dough hook for 3–4 minutes until a shaggy, wet dough forms; increase speed and knead 4–6 minutes until dough is smooth, elastic, and slightly tacky. If mixing by hand, combine and knead on a lightly oiled surface for 8–10 minutes.
- 2
First rise
Lightly oil a very large bowl with olive oil. Transfer the dough, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
- 3
Prepare pan and shape
Generously oil a 18x13-inch rimmed baking sheet (half-sheet) or two 12x17-inch pans. Turn the dough out onto an oiled surface, gently degas and press it into a rectangle roughly the size of your sheet(s). Transfer to the pan and, using oiled fingertips, stretch and press the dough to the pan edges. If it resists, let rest 10 minutes and continue. Cover loosely and let rise again until puffy, about 30–40 minutes.
- 4
- 5
Dimple and bake
Preheat oven to 450°F (230°C). Once the dough is puffy, use oiled fingertips to dimple the surface deeply and evenly. Drizzle the herb-infused oil over the top, spreading so it pools in dimples. Sprinkle coarse sea salt (2 tsp) evenly. Bake on the middle rack for 18–22 minutes until golden brown and the interior registers 200–205°F (93–96°C) or sounds hollow when tapped. If using two pans, rotate halfway through.
- 6
Cool
Remove from oven and drizzle any remaining herb oil over the top. Let cool completely on a wire rack at least 45–60 minutes before slicing horizontally to assemble sandwiches. Cooling prevents the olive salad and fillings from making the bread soggy.
Olive Salad (muffuletta olive salad, makes ~6 cups — enough for 12 subs)
- 7
Chop and combine olives & pickles
Coarsely chop the green olives (2 cups) and kalamata olives (2 cups). Finely chop the giardiniera (1.5 cups), pepperoncini (3/4 cup), capers (1/4 cup), and very finely dice the red onion (1/2 cup). Place all chopped ingredients in a large bowl.
- 8
Dress salad
Add red wine vinegar (1/2 cup), extra-virgin olive oil (1/4 cup), dried oregano (2 tsp), freshly ground black pepper (1 tsp), and crushed red pepper flakes (1/2 tsp, optional) to the bowl. Mix thoroughly so solids are well coated. Taste and adjust salt/acid; the olives and capers provide salt, so additional salt is rarely needed.
- 9
Marinate
Transfer the olive salad to an airtight container and refrigerate at least 4 hours, preferably overnight, to let flavors meld. Bring to room temperature about 30 minutes before assembly for best flavor and spreadability.
Assembly & Serving (for 12 subs)
- 10
Prepare bread for assembly
When focaccia has cooled, slice horizontally into two even layers using a long serrated bread knife. If your focaccia is one large sheet, cut into twelve 6x6-inch squares or 12 appropriately sized rectangles first, then slice each square in half horizontally — or assemble full-size subs and cut after. Lightly butter the cut sides if you prefer a slightly richer interior (optional).
- 11
Layer fillings
Place the bottom layer(s) of focaccia on work surface. Evenly distribute the deli meats over the bread: Genoa salami (24 oz), capicola (16 oz), and mortadella (16 oz). Layer provolone (24 oz) and then mozzarella (16 oz) on top of the meats. Distribute the olive salad evenly over the cheese—aim for about 1/2 cup of olive salad per sandwich (total ~6 cups makes ~12 subs). Press gently to compact layers so sandwiches hold together.
- 12
Finish and serve
Replace the top layer of focaccia and press down lightly. For service, slice into individual sandwiches if not already portioned. If you prefer warm sandwiches, preheat a panini press or oven to 350°F (175°C), wrap sandwiches in foil and heat 8–12 minutes until warmed through (remove foil last 1–2 minutes to crisp crust if desired). Serve immediately. Leftover olive salad keeps 7–10 days refrigerated and actually improves with time.