You'll love Semolina Bread's sweet, nutty taste, dense texture and crispy crust! The sesame seed topping brings a delightful crunch to every bite! It's one of my most delicious Italian Bread Recipes!
Hello, Sunshine! Isn't that Italian semolina bread gorgeous?!
And guess what! It tastes even better!
In case you're wondering, semolina flour is made from durum wheat, the same kind used to make pasta. Semolina has a golden color and a nutty, sweet taste.
When used in combination with bread flour, it bakes up into a dense, chewy bread with a crispy crust. Sicilian semolina bread features a sesame seed topping, which just enhances the nutty flavor and brings a crunch to every bite.
I'm in love with this bread, which hits all the right notes. That hint of sweetness gets me every time!
I hope you try it! And don't miss this Homemade Italian Bread!
Recipe ingredients
Semolina Flour: (affiliate link) looks and tastes similar to cornmeal, but is not gluten-free. In fact, semolina has a very high gluten content due to its high protein. Use a fine semolina.
Recipes for bread with semolina flour normally call for using it in conjunction with bread flour or all-purpose flour.
I wouldn't substitute anything for the semolina in this recipe, but if you need a semolina substitute, go with bread flour, which also has a high protein content. Of course, this Semolina Bread Recipe wouldn't be the same without its star ingredient!
Bread Flour: I always use bread flour in semolina bread, which makes it chewier. You should be able to substitute all-purpose flour.
Yeast - I use instant yeast (affiliate link) because it makes dough rise more quickly than active, dry yeast. Plus, instant yeast can be mixed into the other ingredients without proofing it first. But, I've included directions for using active dry yeast in the notes of the recipe card at the end of this post.
Sesame Seeds - Look for sesame seeds in the spice aisle at the grocery store, or purchase them online (affiliate link). It's nice to have a bottle to sprinkle on breads and bagels.
How to make semolina bread
See the card at the end of this post for the full recipe, but here's an overview.
Make the dough
- Add the semolina, bread flour, yeast, sugar, salt, water and olive oil to the bowl of a stand mixer.
- Mix briefly, then knead the dough for five minutes. Shape the dough into a smooth ball.
- Let the dough rise, for two hours, covered.
Shape and fold it
- Punch down the risen dough and press it into a 9x13 shape.
- Fold the top half over toward the middle.
- Fold the bottom half over the top fold, then fold in the sides to tuck them in.
- Flip over the dough log and make slits in it with a knife.
Add the sesame topping
- Brush the shaped dough with water.
- Sprinkle on sesame seeds. Cover with plastic wrap and let the dough rest for 40 minutes before baking it.
Recipe tips
- Bake the semolina bread with a pan of hot water on the rack below it to create steam, which will produce a crispier crust.
- To check if the bread is done, flip it over and tap the underside with your finger. If you hear a hollow sound, it's done. Otherwise, it needs to be baked a few minutes more.
What to serve with it
Try dunking the semolina bread in bread dipping oil! You also can use it for Tomato Bruschetta with Balsamic Glaze.
Of course, it's delicious toasted and topped with butter. And try making Italian Bread French Toast or Mom's Orange French Toast with it!
Is semolina bread healthier than white bread?
With its high protein content, semolina bread can make you feel fuller than white bread. Semolina flour also is high in fiber and is a good source of iron, B vitamins and magnesium, according to Healthline. However, semolina's high gluten content is not good for someone with gluten sensitivities.
More recipes to try
- Garlic and Rosemary Focaccia
- Artisan Italian Bread
- Bread Machine Italian Bread
- Beer Pizza Dough
- Friselle (twice-baked bread rings)
- Casatiello (savory Easter bread)
Enjoy!
If you try this Semolina Bread Recipe, please leave a comment and a rating!
Semolina Bread
Ingredients
- 2 ¼ cups semolina flour (fine)
- 1 cup bread flour
- 2 ¼ teaspoon instant yeast (see notes if using active dry yeast)
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt
- 1 ¼ cups warm water
- 1 Tablespoon olive oil
Sesame Topping
- 1 Tablespoon water
- 2 Tablespoons sesame seeds
Instructions
- Add the semolina, bread flour, yeast, sugar, salt, warm water and olive oil to the bowl of a stand mixer, if you have one. Otherwise use a large mixing bowl.
- If using a stand mixer, attach the dough hook. Mix on the lowest speed for 1-2 minutes, then switch to the knead setting (speed 2 on a Kitchenaid mixer), and knead for five minutes. The dough should pull away from the bowl. It will be soft and smooth.
- If kneading by hand, stir with a spoon, then knead the dough on a clean, floured work surface for at least six minutes until it's smooth.
- Shape the dough into a ball and let it rise, covered with plastic wrap or a towel, for two hours. (You can use the mixing bowl for this without cleaning it first. Just grease it with cooking spray.)
- Punch down the dough after it has risen. On a floured surface, use your fingers to flatten the dough into a 9x13 rectangle. Fold the top, long edge down â…” of the way toward the center. Then fold the bottom long edge over the first fold. Make a small fold on each side to tuck the ends in. (See the photo collage in the post.)
- Flip the dough over and place it on a parchment-lined baking sheet, seam-side down. Score the loaf with a straight-edged knife, making diagonal slits 1 ½ inches apart to allow venting.
- Brush the loaf with water. Sprinkle on the sesame seeds. Cover with plastic wrap and let it rise for 40 minutes while you preheat your oven.
- Fill a metal pan â…” full with hot water and place it on the bottom rack of your oven. Preheat the oven to 425 degrees F with the pan inside.
- When the shaped dough has rested for 40 minutes, bake it for 10 minutes at 425 degrees. Then lower the heat to 400 degrees F and bake the bread for another 13 minutes, or until browned. Take the pan of bread out of the oven and wearing oven gloves, flip the bread over. Take off the glove and tap the underside of the bread with your finger. If it makes a hollow sound, the bread is done.
- Cool completely on a wire rack before slicing. Store the bread at room temperature, wrapped in plastic and then placed in a brown bag. It is best eaten by the next day or so for freshness. If you wish, you can slice the loaf and freeze it in a freezer bag.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
Rose says
Wonderfully delicious, beautiful color , so easy to make. Made this many times this month, a real family favorite, thank you
Mamma C says
Hi Rose - I love hearing that! You're welcome, and thanks for leaving a review!
Gianni P says
Super easy recipe and great results! Better to make this at home than to try and find it out there (where there are no Italian bakeries within miles and miles... and this made it very doable.
Mamma C says
Hi Gianni - I'm so glad you enjoyed this! It's one of my favorites. Thanks for leaving a review!
Deborah Bell says
I just made this semolina bread yesterday - it's delicious! I baked it in a countertop oven - we're having extremely hot weather and I didn't want to heat up the regularly oven. So, no pan of water, but the bread came out fantastic! Moist bread, crunchy crust, great!
Mamma C says
Hi Deborah - That's great to hear! I'm glad you were able to use your countertop oven. Thanks so much for leaving a review!
Nicolette says
this came out wonderfully! great flavor. i added some honey into the mixture too not sure if it did much but this recipe reminds me of my grandmother’s homemade bread
Mamma C says
Hi Nicolette - I'm so glad you enjoyed it! I bet the honey was delicious here.