Muffuletta Sandwiches on ‘Same Day’ Foccocia
Dough
¾ cup warm water (about 110°F)
½ tsp sugar
1 ½ tsp rapid-rise yeast
1 ¾ cups all-purpose flour
1 tsp salt
4 tbsp extra virgin olive oil (EVOO), plus more for greasing and brushing
Freshly grated Parmesan cheese
1-2 cloves garlic, minced
Fresh rosemary, finely chopped
Ingredients for Olive Spread:
1 cup green olives, finely diced
1 cup kalamata olives, finely diced
1/2 cup marinated artichokes, finely diced
1/3 cup roasted bell peppers, finely diced
3 green onions, minced
1 clove garlic, minced
1/4 cup celery, thinly sliced (about one large stalk)
2 tablespoons flat-leaf parsley, chopped
2 teaspoons dried oregano
3 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
Pinch of red pepper flakes
Ingredients for Sandwich:
1/3 pound Genoa salami
1/4 pound Coppa
1/2 pound Mortadella
1/2 pound sliced ham
1/2 pound sliced provolone
1/2 pound sliced mozzarella
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until the mixture is frothy, indicating that the yeast is active.
In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and 4 tablespoons of extra virgin olive oil. Stir until the mixture begins to form a sticky dough. Flour your hands and transfer the dough to a floured surface. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. Add a little more flour if the dough is too sticky to handle.
Lightly grease your cast iron skillet or baking pan with olive oil. Place the dough in the skillet and cover it loosely with a clean kitchen towel. Let the dough rise in a warm, draft-free place until it has doubled in size, about 1 hour. While the dough is rising, mix the minced garlic, chopped rosemary, and enough Parmesan cheese to generously cover the dough, setting the mixture aside until needed.
After the dough has risen, use your fingertips to gently press down on the dough, creating dimples across the surface. Brush the top liberally with extra virgin olive oil, then sprinkle the garlic, rosemary, and Parmesan cheese mixture evenly over the top. Let the dough rise for another 20 minutes.
Preheat your oven to 400°F (200°C). Once the dough has completed its second rise, place the skillet in the oven and bake for about 20 minutes, or until the top is golden brown and the cheese is bubbly.
In a bowl, combine all the ingredients for the olive spread. Mix well to ensure everything is evenly distributed. Cover and refrigerate for at least one hour to allow the flavors to meld.
Slice the loaf of bread horizontally. If using round bread, hollow out some of the soft bread from the center to create more space for fillings. Generously spread the olive mixture on both cut sides of the bread. Be careful to drain any excess liquid from the spread before applying to prevent the bread from becoming soggy.
Start layering the meats and cheeses on the bottom half of the bread. Begin with a layer of coppa, followed by mortadella, salami, provolone, ham, and finally mozzarella.
Place the assembled sandwich on a baking sheet. Cover with another baking sheet and place a heavy item, such as a cast iron skillet, on top to compress the sandwich. Refrigerate for another hour to help the flavors meld together and stabilize the sandwich.
