• Intermediate
Baking Success Or Baking Mess


Olive Salad
1 jar (16-ounce) giardiniera, drained and chopped, if necessary
1 can (6-ounce) halved, pitted olives, drained
2 tablespoons drained capers
1 teaspoon leaf oregano
1 clove garlic, finely chopped
2 to 4 tablespoons Mazola® RightBlend® Oil
Muffuletta Bread
4 to 4-1/2 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1-1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons Mazola® RightBlend® Oil
1 egg white, lightly beaten
2 tablespoons whole white sesame seed
1 pound (500 g) assorted sliced deli meats (salami, ham and/or mortadella)
8 ounces sliced provolone OR mozzarella cheese


Olive Salad:

  1. Combine ingredients in a medium bowl. Cover; refrigerate.


Combine 2 cups flour, undissolved yeast, sugar, and salt in a large mixer bowl.

Heat milk, water, and oil to very warm (120o to 130oF); add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Cover tightly with plastic wrap; refrigerate for 8 to 24 hours. Divide dough in half; form each half into a smooth ball.

Place on a large greased baking sheet; flatten each to a 7-inch circle. Cover; let rise in a warm, draft-free place until almost doubled in size, about 45 minutes.

Brush tops with egg white; sprinkle with sesame seed.

Bake at 400oF for 20 to 25 minutes or until done.

Remove from sheet; cool on wire rack about 1 hour before making sandwiches.


To assemble sandwiches:

Split loaves in half horizontally.

Top each bottom half with half of Olive Salad, spreading to within 1 inch of the edge.

Layer half of meat and cheese over Olive Salad; place tops on sandwiches. Cut each into 4 wedges.

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