Muffuletta. Just shaped and started the bread dough on its second rising. Made the starter last night so it had a nice long rise on the countertop. The giardiniera was made Friday and I let it sit until yesterday afternoon, then made the olive salad. We had to taste, yummy, yummy. Dough will rise for about 2 hours. The recipe I'm using calls for a topping of salt, black pepper, olive oil drizzle after dimpling dough, then another short rise of about 30 minutes before baking. As soon as it's baked and cooled, I'll slice it, put the sandwich together and wrap to let it sit until dinnertime. Oh, I'm making a big round, using a 12" springform pan ring as my mold.