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Muffoletta
Fennel seed rolls with cheese
Muffoletta: soft Sicilian fennel-seed rolls with oil, oregano and cheese for All Souls' Day
On 2 November, the Day of the Dead in Sicily, Palermo families eat muffoletta: soft, round rolls scented with fennel seed, split warm and dressed 'cunzata' with olive oil, oregano, salt, pepper, anchovy or caciocavallo cheese. The custom recalls when the dead were said to bring gifts to children, and bakers make them only around this time. The bread itself is egg-free and dairy-free; dress it with just oil and oregano for a vegan version. Sicilian caciocavallo and pecorino are usually made with animal rennet, so choose a vegetarian hard cheese if that matters to you. Chef's tip: dress the rolls while still warm so they drink in the oil.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the rolls
- 1 ⅛ lb strong white bread flour
- 1 ¾ oz fine durum semolina
- 1 tsp sugar
- 1 ½ tsp salt
- 2 tsp fennel seeds
- 1 ½ cups warm water
- 3 tbsp olive oil
- 2 tbsp sesame seeds (optional)
To dress
- 6 tbsp extra virgin olive oil
- 2 tsp dried oregano
- ½ tsp black pepper
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Method
0/5 doneStep 1: Mix the 1 ⅛ lb strong white bread flour, 1 ¾ oz fine durum semolina, ¼ oz fast-action dried yeast, 1 tsp sugar, 1 ½ tsp salt and 2 tsp fennel seeds. Add the 1 ½ cups warm water and 3 tbsp olive oil and knead for 10 minutes until smooth and springy.
15 minStep 2: Cover and leave in a warm place for 1–1½ hours until doubled.
90 minStep 3: Divide into 8 pieces, shape into tight balls and flatten slightly on a lined tray. Brush with water and sprinkle with 2 tbsp sesame seeds if using. Cover and rise for 45 minutes until puffy.
10 minStep 4: Bake at 400°F for 18–20 minutes until golden and hollow-sounding underneath. A common mistake is over-baking: they should stay soft, so take them out as soon as they're golden.
20 minStep 5: Split the warm rolls, drizzle with 6 tbsp extra virgin olive oil, sprinkle with 2 tsp dried oregano, ½ tsp black pepper and a pinch of salt, add thin slices of vegetarian hard cheese if you like (then it is no longer vegan) and close. Eat warm.
5 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 44 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does muffoletta take?
- About 180 minutes in total: 160 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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