Ingredients
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250 ml Water
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250 gr Manitoba flour
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250 gr Semolina
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10 gr Fresh Yeast
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1 tbs Honey
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30 ml Extra Virgin Olive Oil
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10 gr Salt
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Sesame seeds
Directions
The traditional bread for la festa dei morti! A delicious sandwich stuffed with oil, salt, pepper and anchovies, but there are also variations with ricotta, caciocavallo and tomato, according to personal taste!
Would you like to know more about the muffuletta? What it does really mean and the origin of this bread? Have a look here, and enjoy our Muffuletta recipe!
Steps
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1
Done
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In a bowl, place the water (always at room temperature, never cold or hot!), yeast and honey so that the yeast is allowed to rise. |
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2
Done
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In another bowl sift the 2 flours and mix them together. Add the flours to the water and start kneading the dough by hand. |
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3
Done
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If you notice that the dough is too dry, add a few more tablespoons of water. You should get a soft but not sticky dough, and depending on the flour used you may need more water! |
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4
Done
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When the dough is well compacted, slowly start adding the oil a little at a time. Add the next one only when the dough has absorbed the previous one. |
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5
Done
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Once all the oil has been incorporated, add the salt and continue kneading for a few more minutes. |
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6
Done
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Remove the dough from the bowl and work it with your hands on a flat surface, making some folds and put it in a bowl that you will have to cover with plastic wrap and put it in the oven (turned off but with the light on!) to rise for about 3 hours: the dough should double in volume. |
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7
Done
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Take the dough, stretch it slightly and cut it into 100g portions giving each dough a round shape. |
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8
Done
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Brush the surface of the muffuletta with water and lay them on the sesame seeds to make them stick. Place the muffulettas on a baking sheet and let them rise again until doubled in size. |
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9
Done
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Turn on the oven and let it warm up thoroughly to a temperature of 200°. |
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10
Done
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When the oven is at the right temperature, bake the buns in the middle rack of the oven for about 20 minutes. |
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11
Done
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The muffulette are perfect when they turn slightly golden brown! |
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12
Done
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Now it's up to you - are you going to follow the Sicilian tradition, a muffuletta seasoned with oil, salt, pepper, salted sardines and caciocavallo cheese or you'll follow the Sicilian-American tradition, a muffuletta seasoned with abundant ham, mortadella, onions, cheese and giardiniera. Anyway, whatever the answer, the result is always delicious! Enjoy! |
