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Making your own delicious muffaletta bread from scratch is surprisingly simple, and the final loaf tastes fantastic. Even beginning bakers can do this recipe. Follow along with the instructional photos, and have fun baking!
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Questions
What does the word muffaletta mean?
Muffaletta is a famous sandwich that originated in New Orleans at Central Grocery. It was invented in 1906 by Salvatore Lupo, the owner of Central Grocery. A muffaletta sandwich is made from a kind of Italian bread split in half and filled with olive salad, cold cuts, and cheese.
What kind of bread do you use for a muffaletta?
Traditionally, muffaletta is made with a rather flat, 10-inch round loaf sprinkled with sesame seeds on top. The bread should have a light-textured interior and thin crust. Since this is an Italian-style loaf, it contains the basic ingredients of flour, yeast, salt, and water, plus the additional enrichment of olive oil, sugar, and sometimes egg.
Can I freeze muffaletta bread?
Yes, you can freeze the loaf before adding the sandwich meat and cheese. Wrap the loaf in plastic wrap and then in aluminum foil; then freeze for up to 1 month.
How to Make
Start by measuring out the ingredients: bread flour, yeast, salt, sugar, olive oil, and water.
Add the salt and yeast on opposite sides of the bowl (the salt can kill the yeast if it touches it), then stir them in with your finger.
Pour in the sugar, oil, and half of the water. Mix with your hand.
Gradually add more water and keep mixing until all the flour is picked up and a sticky dough forms.
Knead on a floured surface for about 10 minutes until it’s less sticky.
The kneaded dough should pass the windowpane test. If you can stretch a piece until it’s translucent without breaking, then it’s kneaded enough. If not, knead a little longer and test again.
Place the dough in an oiled bowl, cover, and let it prove until at least doubled in size (about 1 1/2 hours).
Punch down the dough in the bowl, then shape it into a flat disc about 9 inches in diameter. The loaf will increase in diameter to about 10 inches as it proves and bakes.
Lightly spray it with water and gently massage it in. Sprinkle 2 tablespoons of sesame seeds on top, then gently press them in. This gives the muffaletta its signature look.
Prove until doubled in size (about 1 hour), then bake. Let it cool for at least half an hour before slicing.
Are you hungry for a slice of a muffaletta sandwich? I’m glad we have some in our fridge to enjoy later on today. It’s worth the time to make from scratch!
Pro Tips
- Sticky dough? Simply add more flour to the work surface. Just be careful not to add too much.
- Use a mixer instead if you don’t want to knead by hand.
- Let the dough rise in a warm place to encourage the yeast’s growth.
- Want to make this ahead? Mix and knead the dough, then let it prove in the fridge overnight. Shape it into the loaf, prove, and bake the next day.
- Want to freeze this? Freeze the baked and cooled loaf for up to 1 month if desired.
Recommended Tools
- Digital Kitchen Scale: measuring ingredients accurately just got so much easier!
- Wire Cooling Racks: these racks keep freshly baked goods crisp and speed up the cooling time.
- Pyrex Glass Measuring Cup: this 4-cup measuring cup holds a lot and has a pouring spout.
- Farberware Measuring Cups: we’ve used and loved these stainless steel ones for years.
Other Recipes You’ll Need to Make Muffaletta
The pleasure of a 5-star review would be greatly appreciated.
Print
Perfect Muffaletta Bread
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 30 minutes
- Yield: 1 10-inch loaf 1x
Description
Make the perfect loaf of light and soft muffaletta bread with this super easy recipe. Stuff this bread with olive salad, sliced deli meat, and cheese to make an authentic New Orleans sandwich. It will be a real crowd pleaser at your Super Bowl party or family dinner!
Ingredients
- 3 1/3 cups bread flour (400g)
- 2 1/4 teaspoons fast-action yeast (7g)
- 2 teaspoons salt (10g)
- 1 tablespoon granulated sugar (14g)
- 1/4 cup olive oil (60 ml)
- 1 1/4 cups room-temperature water (296 ml)
- 2 tablespoons white sesame seeds, untoasted
Instructions
Making the Dough (25 min + 1 1/2 hrs proving)
- Place the flour in a large mixing bowl, then add the salt and yeast on opposite sides of the bowl. Stir each one in with your finger. Be careful not to let the salt touch the yeast directly, as it can kill or stunt the yeast.
- Add the sugar, oil, and half of the water. Stir with your hand until the mixture begins to come together. Keep stirring and gradually add more water until all the flour is picked up and a sticky dough forms.
- Turn out the dough onto a floured surface and knead for about 10 minutes, until it’s no longer sticky and passes the windowpane test. Check it by stretching a lump of dough between the thumb and forefinger of each hand. If it’s translucent in places without breaking, it’s been kneaded enough. If it breaks, knead a minute longer and check again.
- Pour about 2 teaspoons of olive oil into a large mixing bowl. Shape the dough into a ball and turn it in the oil to coat, then cover the bowl tightly with plastic wrap and let it prove at room temperature until at least doubled in size, about 1 1/2 hours.
Shaping the Loaf (8 min + 1 hr proving)
- Once the dough has doubled in size, punch it down with your fists to get rid of the air pockets.
- Place it on a large, lightly floured baking stone or cookie sheet. Shape it into a flat disc about 9 inches in diameter.
- Spritz the top of the loaf with a little water and rub it into the surface. Sprinkle about two tablespoons of sesame seeds onto the top of the loaf and gently press them into the dough.
- Loosely cover the loaf with a piece of plastic wrap, and let it prove at room temperature until almost doubled in size, about 1 hour. Once it’s proved, it should spring back quickly when gently prodded with a fingertip.
- About 10 minutes before the loaf is done proving, preheat the oven to 425 F.
Baking the Bread (25 min)
- Remove the plastic wrap and bake the proved loaf at 425 F for 10 minutes. Lower the temperature to 400 F and bake for another 15 minutes, until the loaf is a rich golden brown and has an internal temperature of 200 F.
- Let the loaf cool for at least 30 minutes on a wire rack before slicing.
Notes
- If the dough is really sticky when you’re kneading, simply add more flour to the work surface. Just be careful not to add too much.
- Feel free to make this in a mixer if you don’t want to knead by hand.
- Keep the dough out of hot places when it’s rising, or it will grow too quickly. A slow prove will improve the flavor.
- If you’re in a hurry, make the dough the night before and let it prove in the fridge overnight. Shape it into the loaf, prove, and bake the next day.
- Freeze the baked and cooled loaf for up to 1 month if desired.
- Category: Lunch
- Method: Oven
- Cuisine: American
Keywords: muffaletta bread, recipe
Tyra
Hello,
I am going to double this recipe. I plan to mix the dough this afternoon and proof in fridge overnight. For this run through I’m going to stick with 2.5 tsp. yeast, since I have plenty of time for proofing. I have never been able to learn, despite much searching, the ins and outs of scaling up yeast. I know the first proof will take longer. Should the second proof take longer as well or will it be up to speed by then? I know I won’t get an answer in time for this batch, I’ll wing it and time it for the future. But I would appreciate any info about scaling up yeast in bread recipes. Any educational links you can recommend would be appreciated.
Thanks
Emma
Hi Tyra, if you’re doubling the ingredients in a bread recipe, you’ll also need to double the yeast. For example, 2 1/2 teaspoons of yeast will work with 4-5 cups of flour, but you’ll need 5 teaspoons of yeast to rise 8-10 cups of flour. The bread might prove with less yeast, but it will be very slow, extremely dense, and may not work at all. Happy baking! Let me know how the muffaletta bread turns out.
Jeanette
I’ve got to chime in again and tell you bakers how good this recipe is. It is very forgiving and easy to work with. I use my mixer but It is best that Emma shows you making it by hand. There’s nothing like getting your hands in the dough but when it’s a wet dough, use a mixer or a danish dough hook.
I doubled the recipe for a football party around thanksgiving and used two 9 inch springform pans. One of my nephews commented on it being thick so I got a 10 inch cake pan and it came out great. I gave it to him for Christmas. I’ve since found a 10 inch springform pan at a local discount store. I’ll use it soon.
This bread freezes very well so you can make a full recipe then cut and form 2 rounds. Freeze one wrapped in parchment and seal tightly in a plastic bag.
This recipe is on my Favorites List. Happy & Fun Baking.
★★★★★
Emma
You are so sweet, Jeanette! I’m thrilled that you and your nephew enjoyed the bread! I do love getting my hands into some dough too. 😍
Cindy
Is this baked on a baking sheet? Can it be baked on a stone as well?
CINDY
Never mind. I saw how to bake it. Need to read more carefully. Thanks! Can’t wait to make this.
Emma
Feel free to use a stone or a cookie sheet–whatever you would prefer. I’ve used both for bread. 😊 Please check back to leave a 5-star review once you’ve made the muffaletta bread! Happy baking!
Linda
This was so yummy! Directions were thorough and easy to follow. Any chance you have portions for a loaf for only two people? Thank you,
Emma
Hi Linda, I’m glad that you found this recipe easy to follow and tasty! Feel free to cut the recipe in half to make a smaller loaf.
Jeanette
Emma, I printed and analyzed 5 muffaletta bread recipes. Since I weigh all of my ingredients I convert 4 to grams and ml because I wanted to calculate the hydration %. Yours was 71%, the other 4 were 63%. I used only 255 ml of water which made the hydration be 64%. I changed up the kneading technique were I allowed the dough to sit for 10 minutes without the salt. Added salt and kneaded for 15 minutes. Allowed it to rest again, knead more then rise for 1 hour. I used a 9 inch well oiled springform pan. Spritzed dough with water, sprinkled with 1 T of sesame seeds then proofed or proved the dough for 45 minutes. I always preheat my oven for 30-45 minutes. There’s more to my cooking technique but I won’t bore you with it. Thanks Emma. My loaf came out beautifully
★★★★★
Emma
Thanks for sharing your detailed method! I’m so glad that the muffaletta bread turned out great for you. Happy baking!
C. Cena
Rebecca, I learned something new today! Through a little research I found Emma is not in error to use the term prove instead of proof, concerning bread dough! The words mean the same in this instance, jut as she advised.
Emma
Yes, that’s right. If you’ve watched the Great British Bake Off, you’ll hear professional bread baker Paul Hollywood and the show contestants use the term “prove” frequently. It’s up to you which one you prefer. Happy baking! 🍞😍
C. Cena
I support Rebecca’s statement about proving vs proofing the dough! Through 65 years of baking bread this is the first time I’ve ever read or heard of the dough being “proved”.
Emma
“Prove” and “proof” mean exactly the same thing when making bread. No worries! 🙂
Claudia Hoffmeister
Can I use All purpose flour instead?
Emma
I’d recommend sticking with bread flour, since it contains a higher protein content. The extra protein gives the dough more gluten, resulting in a chewier texture and higher rise than you’ll get from all-purpose. Only use all-purpose if you’re in a pinch. 🙂 Hope this helps!!
Pym
So a stand mixer is out?
Emma
I love to make bread by hand and with a stand mixer. Since I first started making bread by hand, I thought I’d show you guys how to do it that way step by step. It’s actually very simple and dirties fewer dishes. 👍😍
Rebecca
This really looks great! I do think though that you mean to “proof” the dough. Thanks for the recipe, I’m going to try it soon.
Emma
Hi Rebecca! Yes, proving and proofing are the same thing–just different terms. 🙂 I’m really excited to hear that you’ll be making this muffaletta bread soon!!!