Muffuletta

1 Preheat oven to 200°C (400°F). Cut a top off the loaf then scoop out the crumb leaving the crusty shell, or use a small, serrated knife to gently cut out the crumb, making sure not to go through the sides or bottom of the bread; reserve crumb for breadcrumbs (refrigerate for up to 5 days).

2 Mix 3 tablespoons of oil with the garlic and brush it over the inside of the loaf, and on the inside crumb of the top piece. Bake the bread for about 10 minutes, or until lightly golden and crisp (don’t dry it out). Remove bread from oven and cool.

3 Drain peppers and reserve juices. Mix juices with the remaining oil, lemon juice, and a few pinches of salt and black pepper to taste. Cut peppers into chunks. Put half the rocket inside the loaf, or on the base if using a long loaf, then the basil and peppers. Spoon over half the dressing. Add salami in a layer, and remaining rocket, then spoon over remaining dressing. Put the bread lid on top and squash it down a little to compact the loaf. Either eat immediately, or tie it with string, position it in a rigid container and take to a picnic.

Recipe Notes

At the risk of sounding repetitive, I am going to say again, the success of this simple stuffed bread depends on great bread. Go to a baker. Get a loaf of sourdough bread. When you cut it open you will see the texture of the crumb is strong, holey, and when you gently squeeze it, it springs back. Try squeezing ‘fast’ bread (mass produced bread, or what you might find on the supermarket shelves) and you will see it sticks together when gently squeezed. Wet it, and you have glue.