Muffaletta Bread Recipe
This soft yet sturdy, sesame-seeded loaf is the foundation of the famous muffuletta sandwich. With a crispy crust and airy interior, this Italian-Sicilian bread perfectly absorbs flavors while holding up to hearty sandwich fillings.
Ingredients
- 3 ½ cups Bread flour High-protein flour for structure
- 1 ¼ cups Warm water Around 110°F for yeast activation
- 2 ¼ tsp Active dry yeast One packet
- 2 tbsp Sugar Helps activate yeast
- 1 ½ tsp Salt Enhances flavor
- 2 tbsp Olive oil Adds softness and flavor
- 2 tbsp Sesame seeds Traditional topping
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine warm water, sugar, and yeast. Stir lightly and let it sit for 5-10 minutes, until foamy.
Step 2: Make the Dough
- In a large mixing bowl, whisk together flour and salt.
- Add the yeast mixture and olive oil. Stir until a rough dough forms.
- Knead for 8-10 minutes (by hand or in a stand mixer) until the dough is smooth and elastic.
Step 3: First Rise
- Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 ½ to 2 hours, until doubled in size.
Step 4: Shape the Bread
- Punch down the dough and shape it into a 10-inch round loaf.
- Place it on a parchment-lined baking sheet and let it rise for another 30 minutes.
Step 5: Add Sesame Seeds & Bake
- Brush the top lightly with water or olive oil. Sprinkle sesame seeds generously over the surface.
- Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until golden brown and sounds hollow when tapped.
Step 6: Cool & Serve
- Let the bread cool completely before slicing. Enjoy with your favorite muffuletta sandwich fillings!
Notes
- For extra crispiness, bake with a small tray of water in the oven to create steam.
- If you don’t have bread flour, you can use all-purpose flour, but the texture will be slightly softer.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for later use.