Before I regale you with my tale of Muffaletta, here for your perusal is the link to the focaccia recipe (which I did not change at all, it was so easy & yummy) and the muffaletta recipe (which I changed only slightly).
- Put your peppers in the oven to roast them.
- Start your focaccia. It needs an hour for it's first rise.
- Remove peppers from the oven and pop into the fridge to cool. Start chopping and mixing the spread for the sandwich. Don't forget the cooling peppers! Pop it in the fridge.
- Transfer dough to greased pan. Let rise a second time.
- Once your focaccia is cool enough to work with, split it in half and get to work!
1 loaf focaccia
150g hot Genoa salami
1 pkg sliced mozzarella
1 pkg sliced provolone
1 cup chopped green olives (with pimiento)
1 cup chopped black olives
1/2 cup chopped marinated artichoke hearts
1 roasted red pepper, chopped
1/4 cup chopped sundried tomatoes
4 green onions, chopped
1 clove garlic, minced
1/4 cup chopped fennel
2 tsp dried parsley
2 tsp dried oregano
3 tbsp red wine vinegar
3/4 cup olive oil
Place all the spread ingredients together in a bowl and mix thoroughly. Put them in the fridge to marinate for about an hour.
- Place bottom half of bread, cut side up, on a rimmed baking sheet. (I used the aluminum pan that I baked it in).
- Spread 1/2 olive mixture on bottom half of focaccia.
- Layer in the following order on top of spread: capicola, mozzarella, mortadella, Genoa, provolone and proscuitto.
- Spread remainder of olive mixture evenly on top and cover with top of loaf.
- Place another baking sheet (or aluminum pan) on top and place it the fridge. Put a heavy cast-iron (if you have) casserole dish on top to weigh it down.
- Refrigerate for an hour. Remove, slice and enjoy!