Muffaletta Bread Recipe

Muffaletta Bread Country Italian Round Loaf
Muffaletta Bread - also known as Country Italian Round Loaf - is delicious for hearty sandwiches. Credit: Dana Hoff
  • 2 hrs 40 mins
  • Prep: 2 hrs 15 mins,
  • Cook: 25 mins
  • Yield: 4 small loaves (serves 8)
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Muffaletta bread is essentially an Italian bread and you can certainly substitute a good Italian bread from a bakery when making this sandwich. The bread's real claim to fame is it's form. You shape it into a round flat loaf, it comes out of the oven about 8 inches in diameter and about 1 1/2 inches high. It turns out these dimensions are the perfect amount of bread for a Mufalletta Sandwich. If you use a commercial loaf of Italian you'll end up either throwing away part of the bread or having more bread than the sandwich needs. 

What You'll Need

  • 2 cups bread flour (see note below)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups water
  • 1 tablespoon salt
  • 1 tablespoon. sugar
  • 2 tablespoons olive oil
  • 2 teaspoons quick/rapid-rise yeast

How to Make It

1. Using the dough hook on your stand mixer*, combine all-purpose flour, 2 cups bread flour, water, salt, sugar, olive oil, and yeast in the bowl of a stand mixer - scraping down sides as needed - at low speed until blended. Add additional flour if needed, but note that dough should be a bit sticky.

2. Increase speed to medium and knead for eight minutes.

3. Turn dough out onto lightly floured board* and form into a ball.

4. Clean and dry mixing bowl and spray lightly with non-stick cooking spray. Place dough in bowl, seam-side down, and spray top lightly with oil.

5. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.

6. Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls.

7. Let dough rest for 15 minutes then flatten out into discs 7 - 8 inches in diameter.

8. Place each disc on a baking sheet, and poke all over with a fork.

9. Cover with plastic sprayed with oil and allow to rise until doubled in bulk, about 1 1/2 hours.

10. If you have a baking stone* place it on a rack in the center of the oven. Preheat the oven to 425F.

11. Bake each loaf for 20 to 25 minutes until well-browned. Cool on a wire rack completely before slicing.

Note 1: You can use only all-purpose flour if you wish, but the bread flour adds a bit more chewiness.

Note 2: This bread freezes well if wrapped in a couple of sheets of plastic and stored in a zip-lock freezer bag.

*Note: If you'd like to see a list of the equipment and books I rely on to bake bread check this list out.

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