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Muffuletta Garbage Bread Recipe

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★★★★★

4.7 from 62 reviews

Muffuletta Garbage Bread is a delicious, savory rolled bread filled with layers of Italian deli meats, provolone cheese, and a tangy olive-giardiniera salad. This hearty bread combines the flavors of a classic muffuletta sandwich into a convenient and shareable pull-apart bread, perfect for parties, picnics, or a flavorful snack.

Ingredients

Scale

Olive Salad

  • 1 cup pimento-stuffed olives, drained, patted dry and chopped
  • 1 cup giardiniera, drained, patted dry and chopped
  • 2 tablespoons chopped fresh Italian parsley

Dough & Fillings

  • 1 1/2 pounds refrigerated pizza dough
  • All-purpose flour, for dusting
  • 6 ounces sliced provolone
  • 6 ounces thinly sliced Genoa salami
  • 6 ounces thinly sliced deli ham
  • 4 ounces thinly sliced mortadella

Finishing

  • 1 large egg, beaten
  • 1 tablespoon sesame seeds

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Olive Salad: In a bowl, combine the chopped pimento-stuffed olives, giardiniera, and fresh Italian parsley. Stir them together well to create the flavorful olive salad filling.
  3. Roll Out Dough: Lightly dust a work surface with flour. Roll out the refrigerated pizza dough into a 20-by-14-inch rectangle, which will be the base for assembling the bread.
  4. Assemble Fillings: Starting from the shorter end of the dough, evenly distribute the sliced provolone over half of the dough, leaving a 1-inch border along the edges. Layer the Genoa salami evenly over the provolone, followed by the deli ham, then the mortadella slices. Finally, sprinkle the prepared olive salad evenly over the meat and cheese layers.
  5. Roll Dough: Beginning from the shorter end with the fillings, tightly roll up the dough jelly roll style into a log. Pinch the open seams to seal and tuck the seams underneath the roll to secure it for baking.
  6. Prepare for Baking: Transfer the rolled log to the prepared baking sheet. Brush the entire surface of the dough with the beaten egg for a shiny golden crust. Sprinkle sesame seeds evenly over the top. Use a sharp knife to make 4 crosswise slashes on top of the dough to allow steam to escape during baking.
  7. Bake: Bake in the preheated oven until the bread is golden brown, about 35 to 40 minutes. Expect some cheese to slightly leak from the sides, adding to the rustic appeal.
  8. Cool and Serve: Remove from the oven and let the bread cool on a wire rack for at least 10 minutes. Transfer to a cutting board and slice crosswise into pieces to serve warm or at room temperature.

Notes

  • Use refrigerated pizza dough for convenience, or substitute with homemade pizza dough if preferred.
  • The olive salad can be prepared a day ahead to enhance the flavors.
  • Ensure to pat the olives and giardiniera dry to prevent soggy bread.
  • Feel free to substitute or add other Italian deli meats as per your preference.
  • The bread is best enjoyed the day of baking but can be warmed up later for maximum flavor.
  • For a crispier crust, bake on a preheated pizza stone if available.

Keywords: Muffuletta, Garbage Bread, Italian Bread, Savory Bread, Italian Deli Meats, Olive Salad, Party Bread, Sandwich Bread

Find it online: https://tastybynova.com/muffuletta-garbage-bread-recipe/