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Also known as: Muffuletta loaf, Sicilian sesame bread, New Orleans muffuletta bread
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is a large, round, flattened loaf that is lighter and airier than focaccia but sturdier than standard white bread, topped with sesame seeds.
It is best eaten within 24-48 hours of baking. If it becomes firm, it can be toasted or used for pressed sandwiches.
Yes, wrap it tightly in plastic wrap and then foil. Thaw at room temperature and warm in the oven to restore texture.
A large round focaccia (without heavy toppings) or a wide loaf of Ciabatta are the closest substitutes.
Standard Muffuletta bread is vegan, made from flour, water, yeast, salt, olive oil, and sesame seeds.
Slice the entire loaf horizontally, layer ingredients, and let it sit for at least 30 minutes to allow the oils to soak into the bread.
The sesame seeds are a traditional Sicilian influence, providing a nutty flavor and distinct texture to the crust.
Like most commercial breads, it contains moderate sodium (approx 540mg per 100g) used for flavor and yeast control.
It is most common in New Orleans bakeries, but specialty Italian bakeries or large grocery stores often carry it in the bakery section.
Muffuletta Bread is a versatile ingredient found in cuisines around the world. With 270 calories per 100g and 8.5 grams of protein, it's a nutritious addition to many dishes.
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