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.