This unique Italian bread is everything we want in crusty bread. The golden crust, creamy texture, and amazing flavor make it irresistible! Perfect for toast and sandwiches. This post has step-by-step images and instructions to guide you.
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Originally posted in February 2012. Images and text in this post have been updated to serve you better. The recipe stays the same, of course.
I must admit this is one of my favorite bread I bake, especially for breakfast toast with butter and sandwiches.
I love baking with yeast. And though I know it's not everybody's thing, some bread recipes are worth the time and dedication. This is one of them, for sure.
Others include oatmeal bread and 100% whole wheat bread. And let's not forget the easiest french bread that needs no kneading, taking complicated out of the bread baking equation.
What is semolina?
Also called durum flour, semolina is a fine-textured flour (image below, right) made from durum wheat (used to make dried pasta). It has a nutty undertone and gives the bread a welcomed golden hue.
It's similar to very fine sand. Very different and much finer than bread flour (image below, left).
Bread made with semolina has a crusty crust like no other. It makes the best croutons and the best bruschetta.
How to make semolina bread
This is a fantastic recipe because it's easy to knead by hand. And even easier with a stand mixer (using the dough hook).
It is supple, soft, and not sticky.
- First, a sponge is made: active-dry yeast (image 1) is mixed with flour and water (images 2 and 3). After resting covered for 1 hour it will have grown, and air pockets like bubbles will have developed (image 4). If this doesn't happen, the yeast is not working. Don't go on. Go buy new yeast.
- Adding the rest of the ingredients: with the sponge ready, we need to add the rest of the ingredients (images 5 and 6).
- It will look like there are not enough wet ingredients when you turn it out onto the counter (image 7), but the dough starts forming in no time after you start bringing it together and kneading.
- After 1 or 2 minutes, the dough is rough but not sticky, and all the ingredients are combined (image 8).
- Kneading the dough: it takes 6-7 minutes to knead it by hand. Maybe just 5 with a stand mixer.
- Kneading by hand: fold the dough onto itself and push it away. Don't push it away so much that you see it tearing. Repeat this until the dough is supple and soft. If you press a finger, it should leave a slight indentation that doesn't rise again immediately.
- Letting the dough rest: this is a crucial part of bread making. Bread doughs with yeast need to rise until doubled in size in about 1 hour. So put it in an oiled bowl, turn it around so it's all greased, and cover the bowl with plastic (image below, left).
- Temperature: let rise in a draft-free, warm place. If the room is cold, I wrap it around something that keeps the temperature, like a sweater, blanket, or pashmina.
- Forming or shaping the bread: this part is easy because the dough is supple and great to work with. It can be shaped differently, and I like the batard, a very fat and short baguette.
- Important steps are flattening the dough with your hands (image 9), folding it like a cinnamon roll, and pinching after each fold (images 10 and 11). Lastly, you need to pinch and seal the whole bread (image 12), so it doesn't 'unfold' during baking.
- Second rising: the bread, once shaped and on the baking sheet, needs a second rising, covered and in a draft-free warm place, before it is scored and baked (image 13 shows bread before the second rising).
- Scoring the bread: now, you need to score the formed bread. These are the cuts or slits you make to the dough. They will allow the bread to rise better as it has a place to unfold and grow while baking. You can use a sharp knife (images 14 to 16) or a special tool called a lame. It is a razor blade on a stick. You can lightly aid yourself with your hand (image 15), but it's best to be decisive and just go for the 45° cut.
If you take the time to make this bread, let me tell you it's one of the best.
The crumb is creamy and delicious, dense without being heavy, and perfect for toast or Italian Tomato Bruschetta. And makes the best croutons.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Semolina: buy the superfine one. Though it would be labeled differently, semolina comes in different sizes. Couscous is also semolina, for example.
- Bread flour: there is flour specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops with kneading and helps the bread grow. The bread will work with all-purpose (not cake) flour, but it's a good idea to look for it or buy bread flour online.
- Freezing: this is a wonderful bread to freeze in slices and have ready for toast or bruschettas. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month.
I wanted to bake an all-semolina bread, but it didn't turn out well. It just didn't work. So the compromise was to find bread with semolina and bread flour.
I found it, and it's perfect.
Substituting semolina flour
Semolina flour is unique and doesn't have a direct substitute.
But, if you still want or need to substitute it, you can use spelt or Kamut flour. They're whole flours, so the texture and color will vary.
Find them at specialty stores and some supermarkets. Or buy whole spelt flour and whole kamut flour online.
Frequently asked questions
This bread makes the best toast for bruschetta and some sandwiches. It's also great for morning toast with butter, dip in olive oil, or part of an antipasto platter.
It's made of durum flour and usually wheat flour. Durum wheat is used to make semolina, but it's too hard to use it exclusively. This recipe uses bread flour.
Semolina gives the bread a fantastic golden hue and a crackly crust.
Semolina gives it that color. It's used a lot in Italy, especially in the south, so it's common to see the bread with a golden color.
Related recipes you might like:
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The Best Semolina Bread
This unique bread is everything we want in crusty bread. The golden crust, creamy texture, and amazing flavor make it irresistible! This post has step-by-step images and instructions to guide you.
- Total Time: 4 hours 5 minutes
- Yield: 12 slices 1x
Ingredients
Sponge:
- 1 cup lukewarm water (tap is fine)
- 1 teaspoon active dry yeast (for alternatives see Notes below)
- 1 Ā½ cups (210g) unbleached all-purpose or bread flour
Dough:
- All the sponge, above
- Ā½ cup (70g) unbleached all-purpose or bread flour
- Ā¾ cup (120g) semolina flour
- 1-2 teaspoons salt (If you normally don't use much salt go for the 1 teaspoon)
- 2 tablespoons olive oil
Instructions
To make the sponge:
- Place the warm water in a mixing bowl and whisk in the yeast.
- Stir in the flour, mix lightly and cover the bowl with plastic wrap.
- Set the sponge aside to rise at room temperature (draft-free and warm) until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.
To make the bread:
- Have ready a baking sheet lightly dusted with semolina.
- Stir the sponge to deflate, and add the flour, semolina, salt, and oil.
- Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes to form a smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough onto a lightly floured surface and knead by hand for about 6-7 minutes. See the post above for images and further details.
- Transfer the dough to an oiled bowl. Turn the dough, so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.
- Turn the risen dough out on the floured work surface.
- Press with the palms of your hands to deflate.
- Shape the dough into an oval, folding as you would a cinnamon roll, pinching at the seams after each fold, and place tucked side down on the prepared pan and cover with oiled plastic wrap.
- Allow it to rise until doubled in volume, about 1 hour.
- About 20 minutes before baking, turn the oven to 400ºF / 200ºC.
- Sesame seeds on top: this is optional. Lightly dampen the dough on top (carefully, as you don't want to tear or deflate it) and sprinkle the seeds.
- Hold a razor blade or sharp kitchen knife at about a 30º to 45° angle to the loaf, and slash 3 lines.
- Bake the loaf for about 35 minutes until well risen, golden brown, and the bottom sounds hollow when tapped. All ovens are different, so if 20 minutes into baking you feel the bread is darkening too much, turn it down to 375°F/190°C for the rest of the baking.
- Remove from oven and cool on a wire rack until able to lift from the baking sheet with a spatula, and wait until completely cooled to cut.
Notes
- Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Types of yeast: besides active-dry yeast, you can use instant yeast (Ā¾ teaspoon) and add it to the flour, then add the water. Or fresh yeast (3 teaspoons) that you crumble and mix with the water first.
- Semolina: buy the superfine one. Though it would be labeled differently, semolina comes in different sizes. Couscous is also semolina, for example.
- Bread flour: there is flour specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops with kneading and helps the bread grow. The bread will work with all-purpose (not cake) flour, but it's a good idea to look for it or buy bread flour online.
- Freezing: this is a wonderful bread to freeze in slices and have ready for toast or bruschettas. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month.
- Pan: I like to use flats baking sheets dusted with semolina. But cornmeal or oats will work too.
- Prep Time: 25 minutes
- Proofing time: 3 hours
- Cook Time: 40 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/12
- Calories: 135
- Sugar: 0.1 g
- Sodium: 389.1 mg
- Fat: 2.7 g
- Carbohydrates: 23.6 g
- Fiber: 1.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Keywords: semolina bread
Adapted from How to Bake by Nick Malgieri
Joseph Segari says
Made it today for first time.Fantastic
★★★★★
Paula Montenegro says
Happy to know that Joseph!
Raj says
Hi Paula, I am a beginner!!
Please help! Do I bake in a silicone or metal baking or glass tray/dish?
Thank you!
Raj - Perth WA
★★★★★
Paula Montenegro says
Hi Raj! I always use metal pans dusted with semolina, cornmeal, oats, or whatever the recipe suggests. It works very well when baking bread. So great that you're starting to bake bread! Happy baking.
Raj says
It came out perfect on a baking tray! I am making the second one for my daughter!!!! Thank you
★★★★★
Paula Montenegro says
Glad it worked Raj! Happy baking.
Caro says
A fantastic recipe, thank you! Worked like a dream. A beautiful loaf!
Paula Montenegro says
Happy to know that Caro! Have a great week.
Karen5 says
Made this exactly as written with 2 tsp salt. Itās an excellent recipe; ideal for beginners! Woke up to half the large loaf gone and red pepper flakes, olive oil and parmesan shavings across the counter, so the 13 y o boy approves as well. Made excellent toast that still holds moisture-- VERY nice!!
Next time, I will sub the semolina for the 1/2 cup of bread flour in the ādoughā part of the recipe (and try both 3/4c semolina plus 1/2c semolina) and make two tight longer rolls because the rise is just gorgeous!! I would encourage anyone to stretch and fold during the rises. Iām also curious to add a steam pan of water in the oven and see what it does. Maybe Iāll cook them separately-- one with, one w/o water.
Thank you!!
This is a nice technique bread.
★★★★★
Paula Montenegro says
Thanks for the input Karen and so happy you all liked it! This bread is amazing and I'm sure it can accommodate to several ratios of semolina flour. I do bake with steam sometimes and the crust tends to be snappier. Happy weekend baking.
Kathleen says
I live in high altitude, 5200 feet above sea level. Are there any adjustments to the recipe to account for the thinner air?
Paula Montenegro says
Hi Kathleen, I never baked at high altitude so I can't give you an answer from my experience. I think your best bet is to google it. There is a nice chart for high-altitude baking on the King Arthur Baking page.
Raffaela says
Hello could I bake this in a cloche? I could make a round loaf and let it rise in there for the last proof. I love crusty Italian bread!
Paula Montenegro says
Hi Raffaela! I don't see why not. I don't have a cloche, but if you do and know how to use it, you should be fine. This is a simple bread, so there should be no issues.
Charleen says
Hi Paula, I live in South Africa & our Cup sizes are 250ml. I know in the USA it is 240ml. In this recipe 1 Cup Water is required. How much do i use?
Thank you
Paula Montenegro says
Hi Charleen! My USA cups weigh between 235g and 238g with water. There is usually a few grams of difference depending on what you read and the scale you use as they might not all be calibrated perfectly.
So take 240g as the standard, it's what I do, what usually appears on google, it's a round number and a few grams won't make a difference in the types of recipes I post. Hope this helps. Happy baking!
Charleen says
Thank you so much for your prompt reply. I went with the 240g.
Now just waiting for the sponge.
Will let you know how it turns out.
Leah says
Can the dough be formed and the frozen to bake at a later date ?
★★★★★
Paula Montenegro says
Hi Leah, I never tried it with this bread recipe, but I have frozen proofed and formed loaves before. Let them rise as directed and freeze the just formed loaves. Then let them come to room temperature and rise again for the last time before baking them.
Christine says
Perusing my local Indian grocery store, I found a big bag of organic semolina (āsujaā or āwheat ravaā) and I thought Iād give it a try in baking. Searching online for bread recipes, I found your delightful blog. Your recipe is fantastic! I substituted white whole wheat for the AP flour in the sponge and I used AP flour in the dough, along with a teaspoon of vital wheat gluten, which I always add when baking with whole wheat. The finished loaf is so delicious. This came together so easily, I think it will become a weekend staple. Thank you for this wonderful recipe.
★★★★★
Paula Montenegro says
So happy it turned out so well Christine! I never made it part whole wheat but it's a great idea. Have a great week!