Semolina Bread
Semolina bread is a traditional Italian loaf with a golden crust and soft interior. Made with durum wheat semolina, it has a slightly sweet flavor and rustic texture. Perfect for sandwiches, bruschetta or served with olive oil.
Ingredients
- 500 g semolina flour
- 350 ml lukewarm water
- 7 g dry yeast
- 10 g salt
- 20 ml extra virgin olive oil
How to Make It
- Dissolve yeast in part of the lukewarm water
- Place semolina in a bowl
- Add yeast mixture and remaining water gradually
- Mix until a dough forms
- Add salt and olive oil
- Knead for about 10 minutes until smooth
- Cover and let rise for about 2 hours
- Shape into a loaf
- Place on a floured baking tray
- Let rise again for 30 minutes
- Bake at 200°C for 40–45 minutes
- Cool completely before slicing
Tips
- Semolina gives a slightly chewy texture
- Dust with semolina for a rustic finish
- Allow proper rising for softer crumb
- Cool fully before cutting
Storage
- Store at room temperature for up to 2 days
- Can be frozen sliced