Muffuletta bread loaf

An eight-inch muffuletta roll, perfect for one of New Orleans favorite sandwiches. All you need is one of these rolls, some meat, cheese, and olive salad and you'll be in business.
1 eight-inch round muffuletta roll
schedule 20 minutes
schedule 30 minutes
schedule 2 hours and 50 minutes


  • 240 grams all-purpose flour (2 cups)
  • 6 grams salt (1 teaspoon)
  • 6 grams instant yeast (2 teaspoons)
  • 170 grams water (3/4 cup)
Sesame seed topping
  • 1 egg white
  • 1 tablespoon water
  • sesame seeds


Weigh and add all of your ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you must knead it for around 10 or 15 minutes to get a smooth dough. 

Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow to rise for 1 to 1.5 hours.

After the dough has more than doubled, remove it from the bowl and attempt to shape it into a smooth, round ball. With your hands or a rolling pin, flatten that ball into a flat disk shape that is less than an inch thick and about 8 to 9 inches in diameter. Carefully move this disk to a parchment-lined sheet pan. Cover the dough with a piece of plastic wrap and allow it to rise again for another 30 to 45 minutes. 

Near the end of the final rise time, preheat your oven to 400 degrees F (204 C). 

Remove the plastic wrap from the dough. Create an egg white wash by adding an egg white and 1 tablespoon of water to a small bowl. Whisk to combine. Paint the top of your dough very well with the egg white wash. Once the dough is fully painted in egg white wash, sprinkle a liberal amount of sesame seeds on top.

Bake the bread for 25 to 30 minutes, rotating the pan 180 degrees at the halfway point.

Allow bread to cool fully before slicing.

Have you made this recipe? Tag @beerinator and let him know!


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