Ingredients
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1
sheet pan focaccia (see note)
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6 tablespoons
finely chopped castelvetrano olives (or other green olives)
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6 tablespoons
finely chopped oil-cured black olives (or other black olives)
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6 tablespoons
finely chopped roasted bell peppers
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3
stalks celery, roughly chopped, plus any leaves that might be attached
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3 tablespoons
drained capers
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3/4 cup
flat-leaf parsley, roughly chopped
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5 tablespoons
extra-virgin olive oil
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3 tablespoons
red wine vinegar
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1 1/2 teaspoons
dried oregano
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Kosher salt, to taste
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1 pound
sliced capicola
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1 pound
sliced soppressata
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1 pound
sliced mortadella
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1 pound
sliced provolone
Directions
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Make the olive spread. Combine the olives, roasted peppers, celery, capers, parsley, olive oil, vinegar, and oregano in a bowl. Season with salt to taste.
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Build the muffaletta. Cut the focaccia in half (so you have two 9 x 13 pieces). Now halve each piece horizontally—a big serrated knife and a slow, sawing motion works best here. Flip the 4 pieces over, so the fluffy interior is facing up. Spread the olive mixture evenly over each. On 1 bottom piece, layer half the meat and cheese in this order: capicola, soppressata, mortadella, provolone. Repeat with the other bottom piece. Cap both with the remaining 2 pieces.
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Wrap each sandwich tightly in plastic or foil. Place onto a sheet pan and top with another sheet pan. Load up the top sheet pan with some cans or jars. Weigh down for at least 1 hour (at room temperature) or up to 12 hours (in the fridge).
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When ready to serve, cut each half into 8 to 16 pieces (so, 16 to 32 total) and arrange together to reflect the original, slab focaccia shape.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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