Mardi Gras muffuletta - KMSP-TV

Mardi Gras muffuletta

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Mardi Gras muffuletta
by Le Cordon Bleu



3 cups water, room temperature

1 ounce fresh yeast

2 ½ pounds bread flour

3 ½ teaspoons salt

1 ½ teaspoon sugar

¼ Cup olive oil

Note: Makes 2 large rounds


-Preheat oven to 425 degrees.

-In a large bowl mix flour, salt and sugar by hand.

-In bowl of a mixer with dough hook mix yeast into water until dissolved.

-Slowly add flour mixture and beat for 8 minutes on low.

-Divide into two portions and shape into balls.

-Using ¼ of the oil per pan, oil the bottoms of two cookie sheet pans.

-Place the dough balls on oiled pans and cover with damp cloth.

-When doubled in size, gently press into flat discs about 12 inches around and ¾ inch thick. Cover with towel again.

-When about an inch and a half thick brush with remaining oil and bake for 20-25 minutes, until golden brown.



About a pound of your favorite olives.

5 ounces spicy prepared pepper (such as Peppadew)

¼ cup roasted garlic

3 ounces parsley

2 anchovy filets

3 ounces good olive oil

Juice of ½ lemon

1 tbsp red wine vinegar

1 pinch mustard powder

1 tsp dried oregano

8 ounces mortadella, thin

8 ounces hot capicola, thin

8 ounces provolone, thin

2 tbsp smooth mild Dijon mustard


-Mince olives, peppers, garlic, parsley and anchovy and place in a bowl.

-Add oil, lemon, vinegar, mustard powder, and oregano. Mix well.

-Slice focaccia and pull out some excess bread in middle.

-Spread the olive dressing thick on the bottom slice. Layer meats, then cheese. Spread mustard on top piece and press gently together.

-Wrap with plastic film tightly and let chill for at least a couple hours.

-Slice into wedges to serve.

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