Ingredients

• For the Bread
• 3/4 cup + 1 tablespoon (195 milliliters) water at 95 degrees Fahrenheit
• 2 teaspoons (6 grams) instant yeast
• 2 3/4 cups (415 grams) bread flour
• 1 1/2 teaspoons (7 grams) fine sea salt
• 1 tablespoon (14 grams) granulated sugar
• 2 tablespoons (23 grams) lard or shortening
• For the Giardiniera
• 1 quart (950 milliliters) white vinegar
• 1 cup (240 milliliters) water
• 1 tablespoon (10 grams) kosher salt
• 2 bay leaves
• 1 tablespoon (9 grams) coriander seeds
• 1 teaspoon (2 grams) grains of paradise
• 5 ribs sliced celery
• 1/2 head cauliflower florets
• 6 coarsely chopped carrots
• 2 thinly sliced red Fresno chilies
• 1 tablespoon (5 grams) finely chopped fresh oregano
• For the Olive Salad
• 3/4 cup (165 grams) rough chopped black olives
• 1 cup (190 grams) rough chopped Castelvetrano olives
• 1 cup (190 grams) rough chopped dry-cured olives
• 1 tablespoon (5 grams) finely chopped fresh oregano
• 1 finely diced shallot
• 3 cloves garlic, grated
• 2 large handfuls of giardiniera
• 3 finely diced Thai chilies
• 2 tablespoons (30 milliliters) sherry vinegar
• 1/4 cup (60 milliliters) extra virgin olive oil
• Salt and pepper to taste
• For the Sandwich
• Muffuletta bread
• Olive salad
• Ham
• Swiss cheese
• Genoa salami
• Smoked provolone
• Mortadella
• Garlic oil (3 tablespoons olive oil, 2 garlic cloves grated)