Muffuletta bread recipe:

• 3 1/3 cup bread flour
• 2 1/4 teaspoons (one envelope) fast acting yeast
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 2 tablespoons white sesame seeds
• 1/4 cup olive oil
• 1 1/4 cup water

1. Place the flour in a large mixing bowl.
2. Add the salt on one side and the yeast on the other.
3. Mix both in using your finger.
4. Add the sugar, oil and half of the water.
5. Continue to stir until a sticky dough forms, continue to add water until all of the flour is incorporated.
6. Turn the dough out onto a floured surface and knead with your hands for about ten minutes, or until no longer sticky and a piece of dough when pulled between your fingers, stretches and becomes thin and translucent without breaking.  If it breaks, knead a minute or two longer and check again.
7. Pour two teaspoons of olive oil into a mixing bowl, shape flour into a ball and turn to coat, so that the entire dough ball is covered in oil.
8. Cover tightly with plastic wrap and let proof for at least 1 1/2 hour until it has doubled in size.
9. Once the dough has doubled in size, punch down the top to remove air pockets.
10. Turn onto a floured baking pan or sheet and form into a disc, about 9 inches in diameter.
11. Sprinkle the top with water and coat with sesame seeds, pressing down so they stick to the loaf.
12. Loosely cover with plastic wrap and let proof for one hour.
13. About ten minutes before proofing is done, preheat oven to 425 degrees.
14. Remove plastic, cook at 425 for 10 minutes, lower temperature to 400, and cook another 15 minutes until loaf is golden brown on top and has an internal temperature of 200 degrees.
15. Remove from oven and let cool on a wire rack before slicing.

Muffuletta sandwich recipe:

• A loaf muffuletta bread
• 1/2 pound ham
• A half pound mortadella
• 1/2 pound genoa salami
• A half pound mozzarella
• 1/2 pound provolone
• ******ALL THINLY SLICED******
• 1 160z jar of Italian Giardiniera vegetables drained
• A half cup sliced pepperoncini
• 1/2 cup Kalamata olives drained
• A half cup manzanilla olives drained
• 1/2 teaspoon capers drained
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon Italian seasoning
• 1/4 cup chopped Italian parsley

Directions

1. Chop drained vegetables, peperoncini, olives and capers.
2. Place in a sealable container, add capers, mash down to drain as much liquid off as possible, add the pepper flakes, Italian seasoning and parsley, cover with olive oil.
3. Let soak a few hours or preferably overnight.
4. Slice bread through the middle, two make a top and bottom.
5. Remove some of the middle of the top and bottom of each half to make a well.
6. Mix vegetable and olive mixture well and place one half of each mixture into each disc, being sure to use most, if not all of the olive oil.
7. Layer meats and cheeses over each half, put loaves together and wrap tightly in plastic wrap.
8. Place in refrigerator for at least a couple of hours or preferably overnight.
9. Slice and serve!   ***please note, the picture of the sandwich is only using 1/3 pound of each meat and cheese, I HIGHLY recommend using 1/2 pound of each.****

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