Keto New Orleans Muffuletta

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto New Orleans Muffuletta

Ketonia's spin on the New Orleans classic. We combined the spicy creole olive salad with Sicilian charcuterie and our Ketonia bread mix soft sesame bread to bring you the Keto New Orleans Muffuletta of your dreams.

Print Recipe

Servings: 4

Calories: 982.5

Ingredients Equipment Method Nutrition

Ingredients

1 cup olives (pitted, preferably a mix, roughly chopped)
1 tablespoon shallots (minced )
1 tablespoon celery (minced )
1/2 cup roasted red pepper ( strips)
2 tablespoons capers (rinsed, dried, and roughly chopped)
2 to 3 Italian hot pickled peppers (such as pepperoncini, chopped)
3 tablespoons olive oil
1 tablespoon red wine vinegar
Kosher salt
freshly ground black pepper
157 g vital wheat gluten with the next 6 lines, replaces 1 Ketonia Bread Mix (discontinued)
84 g golden flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
4 ounces salami (thinly sliced)
4 ounces capicola (thinly sliced)
4 ounces mortadella (thinly sliced)
4 ounces provolone cheese (thinly sliced)

Equipment

1 Sheet pan
1 Parchment paper

Method

Prepare Ketonia Foods Bread Mix according to directions.
After the second rise, shape dough into a ball shape (see the video on shaping round boule).
Place on a sheet pan covered with parchment. Flatten round to a 2 inch thick round. Let rise for 30 minutes.
Before baking spritz or brush with water and sprinkle with sesame seeds. Bake for 30 minutes. Let cool.
Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
Slice Round loaf horizontally, tear out some of the doughy insides of the bread if it’s especially thick. Divide olive salad over the cut sides of both top and bottom.
Layer meats and cheese on the bottom half. Put the top half on carefully so you don’t lose any olive salad!
Wrap tightly in plastic wrap for an hour or so. This lets the bread soak up all the juices! Slice and serve!