Sicilian Semolina Bread with Sesame (Pane di Semola)
Sicily's golden semolina bread: a soft, slightly sweet crumb, a crisp sesame-crusted top and that beautiful yellow color. Perfect with soup, salads or dipped in olive oil.
Ingredients
- 300 g Semola rimacinata (finely ground durum semolina)
- 200 g Bread flour
- 7 g Instant yeast (1 packet)
- 1 tsp Honey
- 340 g Warm water
- 1 tbsp Extra-virgin olive oil
- 10 g Salt
- 2 tbsp Sesame seeds
Directions
- Mix the water, honey and yeast. Add both flours and mix, then add the salt and oil and knead 8 to 10 minutes until smooth and elastic.
- Cover and let rise until doubled, about 1 1/2 hours.
- Shape into a long loaf or a traditional S-shape, brush with water and press into the sesame seeds. Let rise 45 minutes on a parchment-lined sheet.
- Bake at 425°F with a pan of hot water on the lower rack for 30 to 35 minutes, until deep golden and hollow-sounding when tapped. Cool before slicing.
Calorie breakdown
Semolina 77 · bread flour 52 · olive oil 9 · sesame 7 · honey 2 · yeast 2
💡 Lighter tip: Look for semola rimacinata (finely re-milled semolina). Coarse semolina for pasta won't give the same soft crumb.
Helpful for this recipe
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