Sesame Semolina Bread Recipe

Activate Yeast & Mix

In a large bowl, combine warm water, warm milk and sugar, then sprinkle instant yeast over the surface. Let sit 5 minutes until foamy. Whisk in olive oil. In a separate bowl, whisk together semolina flour, all-purpose flour and salt. Add dry flour to the wet mixture and stir with a wooden spoon until a shaggy dough forms.

Knead Dough

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low for 6–8 minutes). Dough should be tacky but not overly sticky; add up to 1 tbs all-purpose flour if necessary.

First Rise

Oil a bowl lightly, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

Punch down dough gently to release gas. On a lightly floured surface, shape into an oval or round loaf about 9–10 inches across. Place on a parchment-lined baking sheet or in a lightly greased loaf pan, seam side down. Cover and let rest 30–40 minutes until puffy.

Roast Garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off garlic heads to expose cloves. Place each head on a square of foil, drizzle with 1 tsp olive oil each (optional), wrap and roast 30–35 minutes until cloves are soft and caramelized. Let cool until handleable.

Make Garlic Butter

Squeeze roasted garlic cloves out of their skins into a small bowl. Mash the cloves with a fork, then combine with room-temperature butter, 1/2 tsp salt, 1/4 tsp black pepper and chopped parsley. Taste and adjust seasoning. Set aside at room temperature so it remains spreadable.

Prepare Egg Wash & Cheese

Preheat oven to 425°F (220°C) with rack in middle. In a small bowl, beat egg with 1 tsp water to make egg wash. Combine shredded mozzarella and 1/2 cup of the grated Grana Padano in a bowl; reserve remaining Grana Padano for finishing.

Brush & Top

Gently brush the risen loaf all over with egg wash, taking care not to deflate it. Spread a thin layer (about 3–4 tbs) of roasted garlic butter across the top of the loaf, leaving a small border. Scatter the mozzarella evenly over the butter, then sprinkle remaining Grana Padano and sesame seeds across the top. If using, sprinkle flaky sea salt or chili flakes lightly.

Bake

Place the prepared loaf in the preheated 425°F oven and bake 20–25 minutes until crust is deeply golden, cheese is melted and bubbling, and internal temperature of bread reads about 200–205°F (93–96°C). If top browns too quickly, tent loosely with foil for the final 5–10 minutes.

Rest & Finish

Remove bread from oven and let rest on a cooling rack 10–15 minutes. Optionally brush exposed crust lightly with any remaining garlic butter for extra gloss and flavor. Slice and serve warm so mozzarella is stretchy and Grana Padano melts slightly.

Serve warm as an accompaniment to soups or salads, or as a cheesy pull-apart centerpiece. Leftovers can be reheated in a 350°F oven 8–10 minutes to refresh crust and melt cheese.