Perfect Muffaletta Bread

Step 1

Place the flour in the bowl of a stand mixer, then add the salt and yeast on opposite sides of the bowl.  Stir each one in with your finger.  Be careful not to let the salt touch the yeast directly, as it can kill or stunt the yeast.

Step 2

Add the sugar, oil, and half of the water.  Mix with the paddle attachment on low speed until the mixture begins to come together.  Gradually add more water until all the flour is picked up and a sticky dough forms.

Step 3

Switch attachments to the dough hook and knead on low speed for 4-6 minutes, until it's no longer sticky and passes the windowpane test.  Check it by stretching a lump of dough between the thumb and forefinger of each hand.  If it's translucent in places without breaking, it's been kneaded enough.  If it breaks, knead a minute longer and check again.

Step 4

Pour about 2 teaspoons of olive oil into a large mixing bowl.  Shape the dough into a ball and turn it in the oil to coat, then cover the bowl tightly with plastic wrap and let it prove at room temperature until at least doubled in size, about 1 1/2 hours.

Step 5

Once the dough has doubled in size, punch it down with your fists to get rid of the air pockets.

Step 6

Place it on a large, lightly floured baking stone or cookie sheet.  Shape it into a flat disc about 9 inches in diameter.

Step 7

Spritz the top of the loaf with a little water, then sprinkle generously with sesame seeds and gently press them into the dough.

Step 8

Loosely cover the loaf with a piece of plastic wrap, and let it prove at room temperature until almost doubled in size, about 1 hour.  Once it's proved, it should spring back quickly when gently prodded with a fingertip.

Step 9

About 10 minutes before the loaf is done proving, preheat the oven to 400°F.

Step 10

Remove the plastic wrap and bake the proved loaf at 400°F for 20-25 minutes.  The loaf should be a rich golden brown and have an internal temperature of 200°F.

Step 11

Let the loaf cool for about an hour on a wire rack before slicing to allow it to release the steam inside naturally. Then, the bread can be sliced in half lengthwise and used to make a muffaletta sandwich.