Semolina bread

Semolina bread

Chiara Di FalcoMar 19, '20
Semolina bread


  • 500 gr of flour Semola Rivaccinata durum wheat ( Senatore Cappelli for example)
  • 325 gr of water
  • 10 gr of fresh yeast
  • 1 teaspoon of honey
  • 1 teaspoon of evo
  • 12 gr of salt

Dissolve the honey and the yeast in the water. Put the flour in a large bowl and start pouring water on it. Use your hands and start kneading until all the water is absorbed. Add salt and oil and continue mixing your dough on the counter for about 10 minutes or until it looks and feels smooth and homogeneous. Make it nice and round and let it rise inside a bowl for about 2 hours, possibly in the oven with only the light on. After 2 hours, divide the dough in 2 parts and give each of them the shape you prefer. Put them on an oven tray and let them rise in the oven again for 1 hour. Set the oven at 200 °C, put a little pan with water at the bottom of it (in orden to create a humid environment which will give a crunchy crust and a soft inside) and cook your bread for about 30 minutes. once ready, let it cool down before cutting and enjoying it.


  • Use your bread fresh with some ham or cheese or toast it and make delicious bruschetta’s
  • Enjoyed with ‘Chiara’s food’ tasty spreads
  • It’s perfect to go with your soup!

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