Fresh bread recipe: Sicilian loaf

Want to discover an amazing new bread recipe? This speciality bread will delight guests and become a family favourite. The options are endless when it comes to delicious fillings!

Did you know? The word muffuletta is a regional Sicilian word for a large, round variety of bread and that’s just why we bake it in a round tin. You should be able to get hold of the tin in most cookery shops. The downside with baking it in this tin is that the bottom can get soggy instead of lovely and crispy, but if that happens all you have to do is to take the bread out of the tin and bake it upside-down in the oven for another 5 minutes.

Recipe from The Ultimate Sandwich which include 100 classic sandwiches from Reuben to Po'Boy and everything in between (Pavilion, $34.99).


2 tsp fast-action dried yeast
400ml/1¾ cups tepid water
670g/4¼ cups strong white bread flour, plus extra for dusting
2 tsp salt
3 tbsp olive oil, plus extra for greasing
sea salt
sesame seeds


  1. Mix together the dried yeast and water directly in the dough mixer bowl. Add the flour, salt and 2 tbsp olive oil and run for 2 minutes, or until the dough is smooth and nice. Shape the dough into a ball, put back into the bowl, cover with clingfilm and leave to rise for about 2 hours until doubled in size.
  2. Turn out the dough on a floured worktop, flatten it out a little and divide into two equally sized halves. Shape into balls and place them in two 20cm round tins that you’ve greased with a little oil. Push the dough down a little so it covers the whole tin. If you haven’t got a tin, you can freestyle a round ball shape and place on an oven tray. Pour 1 tsp oil over each dough, cover with clingfilm and leave to rise for another 40 minutes. Preheat the oven to 220°C.
  3. Sprinkle the breads with sea salt and sesame seeds. Place in the centre of the oven and turn immediately down to 190°C. Bake for 20–25 minutes or until the bread is golden brown. Take out and leave to cool. Depending on what kind of tin you have, the bottom can sometimes get a bit soggy. In which case, bake it for another 5 minutes. 



For a fantastic idea to create a delicious filling also see the recipe for the old picnic favourite, the Pan bagnat.