New Orlean’s famous sandwich layered with chopped olives, meats, and provolone, it’s the ultimate best sandwich! The bread is an easy to make sourdough loaf and has a wonderful texture chewy texture that makes a perfect sandwich!
You can serve this sandwich promptly after assembing it but it tastes much better if you allow it to rest for at least 1 hour. Leftovers, if you have any, can be wrapped, and refridgerated for up to 2 days. This recipe will make 2 round sandwiches, or 12 servings that is just the right amount for your next party.
You can make this Sourdough King cake to serve with the Mufaletta Sandwich.
If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.
Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today.
My starter, pictured below, is over 10 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them
Sourdough Muffaletta, THM XO, DF, SF
- Bread Dough:
- 3/4 cup active sourdough starter
- 1 cup water
- 1 1/3 cups white whole wheat flour
- 3/4 teaspoon salt
- 1/4 teaspoon yeast, optional
- Egg Wash:
- 1 egg white
- 2 tablespoons water
- sesame seeds
- Filling:
- 3 cups finely chopped black and green olives
- olive oil
- 2 garlic cloves, minced
- 8 ounces sliced ham
- 8 ounces hard salami
- 6 ounces Prosciutto
- 8 ounces thinly slices provolone cheese
- Mixing/fermenting the bread dough: In a bowl combine the sourodugh starter, water, and flour together. Mix well. Allow the dough to set for 20 minutes. Add the salt and yeast if desired. MIx well again. This dough wil be a soft dough. Cover the dough and allow it to rise 1 hour. Deflate the dough, fold in thirds, and cover. Repeat this one more time.
- Shaping: Four hours after you have mixed the dough, divide the dough into 2 pieces. Shape each piece into a ball. Place parchment paper on a baking sheet. Pat each ball into a 10-inch circle. Cover with greased plastic wrap, and refridgerate overnight or for 14 hours.
- Baking: Preheat the oven to 350 degrees. Remove the dough from the fridge. Allow it to rest at room temperature while the oven preheats. Uncover the dough. Beat the egg white and water together. Brush it over the dough. Sprinkle each bread round generously with sesame seeds. Bake for 25 minutes or until an internal temperature of 190 degrees. Remove from the oven and allow the bread to throughly cool.
- To assemble: Cut the bread in half to make 2 rounds. Brush the cuts sides with olive oil. Mix 2 tablespoon olive oil, and garlic with the olives. Spread a little over half of the olive mixture on the bottom round of both breads. Layer on the meat and cheese. Spread the remaining olive mixture on and the top bread pieces. Wrap the sandwich and refridgerate for 1 hour or longer for the flavors to blend. 2 sandwiches or 12 servings.
In a bowl combine the sourodugh starter, water, and flour together. Mix well. Allow the dough to set for 20 minutes. Add the salt and yeast if desired. MIx well again.
Place parchment paper on a cookie sheet. Pat each ball into a 10-inch circle. Cover with greased plastic wrap, and refridgerate overnight or for 14 hours.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
White whole wheat flour favorite flour for all my sourdough baking. I buy 50 lb bags already ground from abulk food store.
I use this yeast when I want to add just a little yeast flavor or to assist in the rise.
I like to use a mixture of sesame seeds like this blend.
Parchment paper is a baker’s friend. I keep a box here at all times.
I love my Kitchen Aid Mixer I’ve had it for 28 years and it still works great.
I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.
Sourdough Muffaletta, THM XO, SF,
Ingredients
- Bread Dough:
- 3/4 cup active sourdough starter
- 1 cup water
- 1 1/3 cups white whole wheat flour
- 3/4 teaspoon salt
- 1/4 teaspoon yeast optional
- Egg Wash:
- 1 egg white
- 2 tablespoons water
- sesame seeds
- Filling:
- 3 cups finely chopped black and green olives
- olive oil
- 2 garlic cloves minced
- 8 ounces sliced ham
- 8 ounces hard salami
- 6 ounces Prosciutto
- 8 ounces thinly slices provolone cheese
Instructions
-
Mixing/fermenting the bread dough: In a bowl combine the sourodugh starter, water, and flour together. Mix well. Allow the dough to set for 20 minutes. Add the salt and yeast if desired. MIx well again. Cover the dough and allow it to rise 1 hour. Deflate the dough, fold in thirds, and cover. Repeat this one more time.
-
Shaping: Four hours after you have mixed the dough, divide the dough into 2 pieces. Shape each piece into a ball. Place parchment paper on a cookie sheet. Pat each ball into a 10-inch circle. Cover with greased plastic wrap, and refridgerate overnight or for 14 hours.
-
Baking: Preheat the oven to 350 degrees. Remove the dough from the fridge. Allow it to rest at room temperature while the oven preheats. Uncover the dough. Beat the egg white and water together. Brush it over the dough. Sprinkle each bread round generously with sesame seeds. Bake for 25 minutes or until an internal temperature of 190 degrees. Remove from the oven and allow the bread to throughly cool.
-
To assemble: Cut the bread in half to make 2 rounds. Brush the cuts sides with olive oil. Mix 2 tablespoon olive oil, and garlic with the olives. Spread a little over half of the olive mixture on the bottom round of both breads. Layer on the meat and cheese. Spread the remaining olive mixture on and the top bread pieces. Wrap the sandwich and refridgerate for 1 hour or longer for the flavors to blend. 2 sandwiches or 12 servings.
