Name: Italian Semolina Bread (Pane di Semola) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Yield: 16
Cuisine: Italian
Ingredients: 450g fine semolina flour (semola rimacinata, high-protein) + extra for dusting; 150g strong bread flour (or additional semolina); 2 tsp salt; 7g (1.5 tsp) instant dried yeast; 1 tbsp + 1 tsp olive oil; 350-400ml lukewarm water (adjust as needed); 2-3 tbsp sesame seeds (for topping, optional but traditional)

This authentic Italian Pane di Semola boasts a vibrant golden hue from durum semolina flour, delivering a nutty, slightly sweet taste with a delightfully chewy interior and shatteringly crisp crust. Topped with sesame seeds, it’s perfect for everyday meals, sandwiches, or simply enjoying with olive oil—capturing the rustic essence of Southern Italian baking traditions.

Why You’ll Love This recipe

You’ll fall head over heels for this Pane di Semola because it transforms simple ingredients into something extraordinary. The semolina flour imparts a beautiful natural golden color that makes the loaf look bakery-professional right from your oven.

Its nutty, almost buttery flavor shines through without any added fats dominating, creating a depth that’s addictive. The texture is unbeatable—a soft yet chewy crumb that holds up beautifully to toppings or sopping up sauces, paired with a thick, crispy crust that crackles satisfyingly when you bite in. It’s versatile for breakfast toast, hearty sandwiches, bruschetta, or alongside pasta dinners.

Plus, the process is rewarding for home bakers: the dough handles well, rises impressively, and fills your kitchen with an irresistible aroma. Once you taste this, plain white bread will never feel the same—it’s a true celebration of Italian simplicity and quality ingredients.

Yield: 16 slices

Italian Semolina Bread (Pane di Semola) Recipe

Golden, nutty Italian semolina bread with chewy crumb, crisp crust, and sesame topping—rustic and flavorful.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

450g fine semolina flour (semola rimacinata, high-protein) + extra for dusting
150g strong bread flour (or additional semolina)
2 tsp salt
7g (1.5 tsp) instant dried yeast
1 tbsp + 1 tsp olive oil
350-400ml lukewarm water (adjust as needed)
2-3 tbsp sesame seeds (for topping, optional but traditional)

Instructions

Gather and mix the dry goodies — In a large mixing bowl, whisk together the semolina flour, bread flour (if using), salt, and instant yeast. This even distribution sets you up for success and that gorgeous rise!
Add the wet magic — Drizzle in the olive oil and most of the lukewarm water (start with 350ml). Stir with a wooden spoon or your hands until a shaggy dough forms—it's okay if it looks rough at first!
Knead with love — Turn the dough onto a lightly floured surface (use semolina!) and knead for 8-10 minutes until smooth, elastic, and slightly tacky. If too dry, add water 1 tbsp at a time; if sticky, dust sparingly. Feel that silky texture develop—it's so satisfying!
First rise, relax time — Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic, and let it rise in a warm spot for 1-1.5 hours until doubled. Watch it puff up like a golden cloud!
Shape your masterpiece — Gently deflate the dough, then shape into a round boule or long loaf. For classic Sicilian style, divide into two pieces, roll into ropes, and form an "S" or eyeglasses shape. Place on a semolina-dusted baking sheet.
Second proof, almost there — Cover again and proof for 45-60 minutes until puffy. Preheat your oven to 220°C (425°F) with a tray for steam at the bottom.
Top it off beautifully — Mist the loaf lightly with water, then sprinkle generously with sesame seeds—they'll stick and toast to perfection!
Bake with steam for crust perfection — Slash the top with a sharp knife, add ice cubes or hot water to the tray for steam, and bake 35-40 minutes until deep golden and hollow-sounding when tapped.
Cool patiently — Transfer to a wire rack and resist slicing right away—let it cool at least 1 hour so the crumb sets and flavors meld.
Enjoy the reward — Slice and savor! Spread with butter, dip in olive oil, or pile high with prosciutto—every bite is pure Italian joy.

Notes

Use high-protein semolina for proper rise; low-protein may result in flat bread. This is a lean dough—flavor comes from the flour itself. For best crust, bake on a preheated stone if available. Sesame seeds are optional but highly recommended for authentic Pane Siciliano variation.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 142Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 274mgCarbohydrates 27gFiber 1gSugar 0gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use high-protein semolina flour (at least 12% protein) labeled as semola rimacinata or fine/double-milled for best structure—coarse semolina won’t develop enough gluten. Hydrate gradually since semolina absorbs water slowly; aim for a soft, slightly sticky dough.

Perform stretch-and-folds during bulk rise for better strength without over-kneading. Proof in a warm spot but avoid direct heat to prevent drying. Dust generously with semolina during shaping to prevent sticking and add rustic texture.

For extra crunch, bake with steam (place ice cubes or a pan of water in the oven). Cool completely on a rack before slicing to set the crumb properly. If topping with sesame, mist the loaf lightly with water first so seeds adhere well.

Ingredients Notes

Semolina flour is the star—opt for fine durum wheat semolina (semola rimacinata di grano duro) rather than coarse polenta-style; it provides the signature golden color, nutty sweetness, and chewy texture while contributing high gluten for rise. Bread flour (or more semolina) adds extra strength if the dough feels too soft.

Instant yeast makes the process beginner-friendly and reliable—no proofing needed. Salt enhances flavor and controls fermentation. Olive oil enriches the crumb slightly for tenderness without heaviness. Water should be room temperature or lukewarm; too hot kills yeast. Sesame seeds (optional but traditional for Pane Siciliano) add nutty crunch and visual appeal—use toasted for deeper flavor.

Variations and Substitutions

For a 100% semolina version (like Pane di Altamura style), replace bread flour entirely with extra semolina rimacinata, but expect a denser, more rustic loaf—add 1-2 tbsp olive oil for better handling. Use active dry yeast instead of instant by dissolving it in a bit of the warm water first with a pinch of sugar.

Make it sourdough by substituting a mature starter (about 20% of flour weight) and extending fermentation times for tangier depth. Skip sesame seeds or swap for poppy seeds, nigella, or herbs like rosemary for a flavored twist. For a sweeter Sicilian variation, add 1-2 tbsp honey or malt to the dough.

If gluten-sensitive, this isn’t ideal, but experiment with partial ancient grain blends. Shape into rolls, braids, or the classic “occhiali” (eyeglasses) form for fun presentations.

Storage Options

Store the cooled loaf in a paper or cloth bag at room temperature for 2-3 days to maintain crust crispness—avoid plastic, which softens it. For longer freshness, wrap tightly in foil or plastic and keep up to 5 days; refresh slices in a toaster or 350°F oven for 5 minutes. Freeze whole or sliced in airtight bags for up to 3 months; thaw at room temp and crisp in oven. Sliced leftovers make excellent croutons or breadcrumbs when toasted.