Semolina Bread Recipe

Activate yeast

In a small bowl, combine the warm water (300 ml, about 38–43°C) with the sugar (15 g). Sprinkle the active dry yeast (7 g) over the surface and stir gently. Let sit 5–10 minutes until foamy and fragrant.

Combine dry ingredients

While the yeast activates, whisk together the all-purpose flour (200 g), bread flour (200 g), fine semolina (200 g) and salt (10 g) in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook. Make sure flours are evenly distributed.

Mix dough

Make a well in the center of the dry ingredients. Pour the foamy yeast mixture and the olive oil (30 ml) into the well. Mix with a spoon until the dough begins to come together, then knead by hand on a lightly semolina-dusted surface for 8–10 minutes until smooth and elastic, or knead in a stand mixer on medium speed for 6–8 minutes. The dough should be tacky but not overly sticky; add up to 1–2 tablespoons (15–30 ml) water or a tablespoon (8–10 g) flour only if necessary to reach this texture.

First rise

Lightly oil a clean bowl. Shape the dough into a ball and place it in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shape

Punch down the dough gently to release excess air. Turn it out onto a lightly floured or semolina-dusted surface. For a single loaf: shape into a tight oval or boule. For two smaller loaves or rolls: divide into equal portions (approx 450 g each) and shape. Place the shaped loaf(es) on a baking sheet lined with parchment and lightly dusted with semolina to prevent sticking.

Second rise

Cover the shaped loaf(es) loosely with oiled plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes. Preheat oven to 230°C (450°F) during the last 20 minutes of this rise. If you want a crisper crust, place a shallow metal tray on the oven bottom to hold water for steam.

Score and dust

When the loaves have finished the second rise and the oven is preheated, gently brush the top of the loaf with a little olive oil (10 ml) and dust with extra semolina (15 g). Using a sharp lame or serrated knife, make 2–3 shallow diagonal slashes about 1/4 inch (6 mm) deep to help expansion during baking. Sprinkle coarse sea salt (2 g) on top if desired.

Steam and bake

If using steam: carefully pour 50 ml of hot water into the preheated shallow metal tray on the oven floor (or place an oven-safe dish with hot water). Quickly place the baking sheet with the loaf into the oven. Bake at 230°C (450°F) for 10 minutes, then reduce oven temperature to 200°C (400°F) and bake another 20–25 minutes until the crust is golden-brown and the internal temperature reads 95–98°C (200–210°F). Total bake time ~30–35 minutes for a single loaf; smaller loaves may need less time (20–30 minutes).

Cool

Remove the bread from the oven and transfer to a wire rack. Let cool at least 30–45 minutes before slicing so the crumb sets properly.

Serve

Slice and serve warm or at room temperature. Semolina dusting gives a slightly gritty, nutty texture; olive oil brushed finish adds sheen and flavor. Store cooled bread wrapped in a cloth or paper bag for up to 2 days, or freeze slices for longer storage.