Muffuletta

Slice the loaf horizontally in half.

Carefully hollow out both halves by removing the soft bread inside, leaving a sturdy 2cm-thick crust intact.

Artichoke Olivada: Combine currants and verjus in a small bowl and let stand for 30 minutes to plump the currants.

Artichoke Olivada: Using a Braun chopper or mortar and pestle, combine the olives, anchovies, garlic, and capers. Blitz or pound to a coarse paste.

Artichoke Olivada: Add the currants and verjus mixture, olive oil, lemon juice, and chopped artichoke wedges to the paste. Mix until combined, maintaining a slightly chunky texture.

Spread burrata evenly on the inside of both halves of the loaf.

On the base half, spread half of the artichoke olivada evenly.

Layer the ham, D'Orsogna salami, coppa, sliced cheese, and fresh rocket on top.

Spread the remaining olivada on the top half of the loaf and place it over the fillings to assemble the sandwich.

Wrap the sandwich tightly in Glad Wrap and place it on a large baking tray. Top with another tray and add weights. Refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 200°C. Remove the weights and Glad Wrap.

Lightly mist the loaf with water using a spray bottle to enhance the crust.

Place the muffuletta directly on the oven rack and bake for 20 minutes, or until the crust is crisp and golden.

Allow the sandwich to cool completely before slicing. Use a large serrated knife to cut into thick slices.