Crusty Italian Semolina Bread Recipe

This crusty, chewy Italian Semolina Bread is made with fine semolina flour, active dry yeast, and olive oil, and ready in under three hours. Slicing through the golden crust reveals a beautiful, pale yellow interior that smells intensely of toasted wheat. I love making this loaf on lazy weekend mornings.

What I Learned Making This

Working with semolina flour requires a bit of patience compared to standard white bread. I initially struggled with the dough tearing, but realized it simply needed a longer kneading time to build structure.

The yellow flour creates a tight, resilient crumb that holds up beautifully to heavy toppings. Giving the dough enough time to properly hydrate completely changed my baking results.

Italian Semolina Bread Ingredients

• 350g fine semolina flour (semola rimacinata)
• 150g bread flour
• 350ml warm water
• 7g active dry yeast
• 10g fine sea salt
• 30ml extra virgin olive oil
• 1 tablespoon sesame seeds (optional)

How To Make Italian Semolina Bread

1. Activate The Yeast: Whisk the warm water and active dry yeast in a large bowl. Let it sit for 5 minutes until foamy.
2. Mix The Dough: Add the fine semolina flour, bread flour, olive oil, and sea salt to the yeast mixture. Stir until a rough dough forms.
3. Knead The Bread: Turn the dough onto a clean surface and knead for 10 minutes. The dough should become smooth, elastic, and slightly tacky.
4. First Rise: Place the dough in an oiled bowl, cover it with a damp towel, and let it rise for 90 minutes until doubled in size.
5. Shape The Loaf: Punch down the dough and shape it into a tight oval or round loaf. Place it on a parchment-lined baking sheet.
6. Second Rise: Cover the shaped loaf loosely and let it rest for 45 minutes. Preheat your oven to 400°F (200°C).
7. Bake The Bread: Score the top of the dough with a sharp knife and sprinkle with sesame seeds if using. Bake for 35 minutes until golden brown.

Recipe Tips

• Use the right flour: Look for semola rimacinata, which is finely milled semolina, not the coarse type used for pasta.
• Check water temperature: Ensure your water is warm but not hot, ideally around 105°F, so you do not kill the yeast.
• Test for doneness: Tap the bottom of the baked loaf. It should sound hollow when it is fully cooked.

What To Serve With Italian Semolina Bread

This bread pairs incredibly well with rich tomato-based sauces and hearty stews. Try dipping thick slices into a warm bowl of minestrone soup. It also makes fantastic toast for bruschetta rubbed with fresh garlic.

How To Store

Keep the cooled loaf in a paper bag at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight zip-top bag for up to two months.

FAQs

Can I use coarse semolina?

Coarse semolina will result in a gritty texture. It is best to use finely ground semolina flour for baking bread.

Why is my bread dense?

Dense bread usually means the yeast was dead or the dough did not rise in a warm enough environment. Always check yeast expiration dates.

Can I make this dough in a stand mixer?

Yes, you can use a dough hook attachment on low speed for about 7 minutes to knead the dough.

Nutrition

• Calories: 180 kcal
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 390mg
• Total Carbohydrate: 32g
• Protein: 6g

Try More Recipes:

• Crispy Italian Stromboli Stuffed Bread Recipe
• Easy Italian Bread French Toast Casserole Recipe
• Easy Cheesy Italian Monkey Bread Recipe

Italian Semolina Bread

Recipe by Paula

Servings

10

servings

Prep time

20

minutes

Cooking time

3

hours 

55

minutes

Total time

4

hours 

15

minutes

Crusty, chewy Italian Semolina Bread made with fine semolina flour, rich olive oil, and active dry yeast, ready in under three hours. A straightforward and rewarding baking project ideal for relaxed weekend mornings.

Ingredients

• 350g fine semolina flour (semola rimacinata)

• 150g bread flour

• 350ml warm water

• 7g active dry yeast

• 10g fine sea salt

• 30ml extra virgin olive oil

• 1 tablespoon sesame seeds (optional)

Directions

• Activate The Yeast: Whisk the warm water and active dry yeast in a large bowl. Let it sit for 5 minutes until foamy.
• Mix The Dough: Add the fine semolina flour, bread flour, olive oil, and sea salt to the yeast mixture. Stir until a rough dough forms.
• Knead The Bread: Turn the dough onto a clean surface and knead for 10 minutes. The dough should become smooth, elastic, and slightly tacky.
• First Rise: Place the dough in an oiled bowl, cover it with a damp towel, and let it rise for 90 minutes until doubled in size.
• Shape The Loaf: Punch down the dough and shape it into a tight oval or round loaf. Place it on a parchment-lined baking sheet.
• Second Rise: Cover the shaped loaf loosely and let it rest for 45 minutes. Preheat your oven to 400°F (200°C).
• Bake The Bread: Score the top of the dough with a sharp knife and sprinkle with sesame seeds if using. Bake for 35 minutes until golden brown.