A muffaletta is New Orleans' iconic meat-lovers sandwich built on tangy homemade bread and loaded with cured meats, provolone, and a signature marinated green and black olive tapenade. Its standout trait is the bold, briny olive mixture that binds all the layers together.
1 cup (120g) King Arthur Unbleached All-Purpose Flour or King Arthur Artisan Bread Flour
1/8 teaspoon instant yeast
All of the preferment
3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour or 3 1/2 cups (418g) King Arthur Artisan Bread Flour
1 cup (227g) water, lukewarm
1 1/2 teaspoons (9g) table salt
1/4 teaspoon instant yeast
olive oil or garlic oil
2 cups (340g) olives, green and black, chopped
8 ounces (227g) ham, sliced
8 ounces (227g) Genoa salami, sliced
8 ounces (227g) provolone, sliced
8 ounces (227g) mortadella, sliced
1 large egg white beaten with 2 tablespoons (28g) water
sesame seedsoptional
16 Ingredients
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Instructions
1
To make the preferment: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the preferment ingredients together in a medium-sized bowl, cover, and let rest at room temperature overnight.
2
To make the dough: Combine the preferment with the remaining dough ingredients, mixing and kneading to make a soft, smooth dough. Cover and let rise for 1 hour. Deflate the dough, fold it in thirds, turn it over, and return it to the bowl. Cover and let rise for 2 more hours.
3
Deflate the risen dough, round it into a ball, cover, and let it rest for 10 minutes. After this rest, pat or roll the dough into a 14" round. Place the dough on a parchment-lined 14" round pizza pan (or a large baking sheet), cover with greased plastic or your favorite reusable wrap, and refrigerate overnight.
4
To bake: Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes while you preheat the oven to 350°F. Uncover the dough and brush the top with the beaten egg white. Sprinkle generously with sesame seeds.
5
Bake the bread for 25 to 30 minutes, until it's deep golden brown and the center reads 190°F when measured with a digital thermometer. Remove the bread from the oven and let it cool on a rack.
6
To assemble: Cut the bread in half across its equator to make two 14" rounds. Brush the cut side of each round with 3 tablespoons olive oil or garlic oil. Mix 2 tablespoons olive oil or garlic oil into the chopped olives and spread on the cut side of the bottom round. Layer on the ham, salami, provolone, and mortadella. Cover with the top round. Slice in 2" wide strips, then in 4" pieces to serve.
7
Store any leftovers, wrapped and refrigerated, for up to two days.
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Tips & Notes
Pro tips
Use a long, slow fermentation (overnight cold bulk ferment after mixing the main dough) to develop the characteristic tangy, open crumb structure that holds the olive relish without becoming soggy.
Chop the olives finely and consistently; uneven chopping creates pockets of brine that weep unevenly into the bread during assembly.
Layer the meats, cheese, and olive relish evenly across the bread; concentrate the relish more heavily on the bottom half to prevent the top from sliding.
Cut the sandwich into wedges with a serrated knife using a gentle sawing motion to avoid compressing the layers.
Substitutions
Green and black olives → Spanish manzanilla or Kalamata olives (changes flavor profile slightly but maintains brine and body)
King Arthur All-Purpose Flour → other bread flours with 11–12% protein (may require minor hydration adjustment)
Storage & make-ahead
Wrap assembled muffaletta tightly in plastic wrap and refrigerate for up to 24 hours; slice and serve at room temperature or warm briefly. Store leftover bread in a paper bag at room temperature for 2 days.
Equipment
stand mixer or mixing bowl (for dough) · kitchen scale (for accurate flour and water measurement) · bench scraper or dough knife
Common Questions
What is the difference between muffaletta and other Italian sandwiches?
Muffaletta is defined by its signature marinated olive and vegetable relish (giardiniera-style), served on a round Sicilian-style bread, and traditionally made as one large sandwich to share rather than individual portions.
Can I make the bread ahead of time?
Yes. The dough uses a preferment (biga) that benefits from overnight cold fermentation, and the finished bread can be wrapped and stored at room temperature for 1–2 days before assembly.
How far in advance can I assemble the muffaletta?
Assemble 2–4 hours ahead; the olive relish will soak into the bread and flavors meld, but waiting too long risks sogginess. Wrap tightly in plastic wrap at room temperature.
What type of olives work best?
A mix of green and black Sicilian or Castelvetrano olives gives authentic flavor; avoid canned pitted olives, which lack texture and brine complexity.
Can I use store-bought bread?
A round Italian or Sicilian loaf (pane toscano or similar 8–9 inch round) is an acceptable shortcut if homemade bread is not feasible.
