Easy Semolina Bread

Name: Easy Semolina Bread
Prep time: 20 min
Cook time: 30 min
Total time: 290 min
Ingredients: 2 ½ cups semolina flour durum wheat; 1 ⅓ cup warm water (110 to 120℉); 1 envelope active dry yeast (2¼ teaspoons); 2 teaspoon salt; ½ cup sesame seeds untoasted

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This easy Semolina Bread recipe is a traditional Italian bread made with 100% semolina flour, a coarse-grained flour derived from durum wheat. This rustic bread has a distinctive flavor and chewy texture that is perfect for dipping in olive oil or pairing with antipasto or charcuterie boards.

A close-up of Moroccan semolina bread covered with sesame seeds, resting on a wooden cutting board with a butter knife nearby. A red-checkered cloth is visible in the background.

With its nutty flavor and texture, semolina bread is perfect for sopping up our Creamy Chicken and Wild Rice Soup or for crostini or Cherry Tomato Bruschetta.

Why You'll Love This Easy Semolina Bread Recipe

Semolina bread has been enjoyed in Italy for centuries and is a staple in many Italian households. The coarse-grained semolina flour gives the bread a unique texture that is both chewy and crumbly. The nutty flavor of the semolina adds a delicious depth of flavor to the bread.

Unique flavor: Semolina adds a lightly sweet, nutty taste that sets this loaf apart from standard white bread.
Versatile use: This bread works just as well for sandwiches and toast as it does for dipping in soups and olive oil.
Beginner friendly: The dough is forgiving and easy to handle, making it a great option for newer bread bakers.

A round loaf of Moroccan semolina bread topped with sesame seeds sits on a wooden board, with one slice cut and lying in front. The bread has a golden crust, an airy, open crumb, and scattered sesame seeds around.

Ingredients Overview

To make Semolina Bread, you'll need semolina flour, yeast, warm water, salt, and sesame seeds for garnishing the tops of the loaves. These simple ingredients are easy to find and combine to create a delicious and satisfying bread.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

A measuring cup of water, a bowl of cornmeal, a small bowl of millet, a dish of salt, and a small dish of yeast are arranged on a white marble surface—ingredients often used in Moroccan semolina bread.

How To Make Italian Semolina Bread

Making and Italian style semolina bread involves making a semolina mash ahead of time, then combining the ingredients, kneading the dough, letting it rise, shaping the loaf, and baking it until golden brown. The specific steps are as follows:

A white mixing bowl with yellow cornmeal, perfect for making Moroccan semolina bread, and a wooden spoon inside, sits on a marble surface.

Step 1: Mix the semolina with one cup of the warm water in a large bowl. Reserve the remaining water for later. Mix with a spatula until there's no dry semolina flour left.

Step 2: Cover with a plastic wrap and let rest for at least 1 hour, or overnight.

A bowl covered with plastic wrap containing yellow crumbly dough for Moroccan semolina bread sits on a white marble surface.

A close-up of a hand mixing sticky, pale yellow dough for Moroccan semolina bread on a lightly floured surface, with the dough showing a rough texture.

Step 3: Add the remaining water and the yeast to the starter in the bowl. Mix well and add the salt. Knead by hand for 10 minutes. If using a dough hook and a mixer, set on low for 5 minutes.

Step 4: Turn out on a work surface and fold the dough over onto itself about six times and form a smooth ball of dough. Place in a lightly oiled boil and cover with plastic wrap.

Set in a warm, draft free location and let rise until almost TRIPLE in bulk, about 3 to 4 hours.

A glass bowl filled with risen, fluffy Moroccan semolina bread dough sits on a white marble surface.

Two oval-shaped pieces of Moroccan semolina bread dough topped with sesame seeds rest on a floured wooden surface, with extra sesame seeds scattered around them.

Step 5: Once the dough has risen, divide it into two equal portions. Flatten out each portion of dough using your hands or a rolling pin to about 2 inches thick.

Roll each up into a loaf 4 x 10 inches, pinching the seam and tucking the ends under.

Dampen the top surface of the loaves and sprinkle sesame seeds over the top.

Step 6: Transfer the loaves to a parchment paper covered baking sheet about 6 inches apart. Make a few diagonal slashed with a lame or sharp knife.

Slide the baking sheet in a clear plastic proofing bag, or lightly cover with oiled plastic wrap. Allow to rise to almost double, about 1 hour.

Two oblong loaves of Moroccan semolina bread sprinkled with sesame seeds rest on a dark baking sheet, with scattered flour and seeds around them. The background is a white surface.

Two loaves of freshly baked Moroccan semolina bread with golden crusts, topped with sesame or poppy seeds, rest on a wooden surface. The bread features signature diagonal slashes on top.

Step 7: Preheat your oven to 450℉ during the last 15 minutes of the proofing. Place the baking sheet with risen loaves in the preheated oven and bake for 10 minutes.

After 10 minutes lower the oven to 375℉ and bake for another 15 to 20 minutes, or until golden browned.

Serving Suggestions For Italian Semolina Bread

Semolina Bread is a coarse, hardy bread that goes really well with thick soups like our Curried Indian Lentil Soup and Chicken Mozambique Stew. Serve with Italian Herb Dipping Oil for a simple yet delicious appetizer. Use it as a base for sandwiches or our Chipotle Chicken Avocado Panini.

It also makes really good toast, just spread it with butter or our blackberry jam. Or, simply enjoy it on its own as a snack or side dish.

A close-up of a round, fluffy Moroccan semolina bread loaf with a slice cut out, showing its soft interior and golden crust topped with sesame seeds, resting on a wooden surface.

Substitutions and Variations

Some useful tips and substitutions when making this recipe:

Flour swaps: Replace part of the semolina with all-purpose or bread flour for a softer, lighter crumb.
Whole grain option: Use up to half whole wheat flour for added fiber and a nuttier flavor.
Added fat: Mix in olive oil or melted butter for extra softness and flavor.
Slightly sweet: Add a bit of honey or sugar for a subtly sweet loaf.
Herb version: Stir in rosemary, thyme, dried minced garlic, or oregano for a savory twist.
Cheesy variation: Fold in Parmesan, Asiago, or mozzarella.
Topping ideas: Sprinkle with poppy seeds, or everything seasoning before baking.
Shape changes: Form into rolls, mini loaves, or a braided loaf instead of one large loaf.

Tips for Success

Helpful tips to help you when making this recipe:

Measure semolina correctly: Spoon it into your measuring cup and level it off to avoid a dense loaf.
Activate the yeast properly: Use warm, not hot, liquid so the yeast blooms without being killed.
Knead until smooth: The dough should be elastic and slightly tacky, not sticky, for the best texture.
Allow enough rise time: Let the dough double in size to ensure a light, well-structured loaf.
Cool before slicing: Give the bread time to set after baking so the crumb stays tender and slices cleanly.

Storage Options

Here is how I store leftovers when making this recipe:

Room temperature: Store the cooled loaf in an airtight container or bread bag for up to 2 days.
Refrigerator: Keep tightly wrapped for up to 5 days, though the texture may become slightly firmer.
Freezer whole: Wrap the entire loaf in plastic wrap and then foil, and freeze for up to 3 months.
Freezer sliced: Slice before freezing so you can thaw individual pieces as needed.
Reheating: Warm slices in the toaster or oven to refresh the texture and flavor.

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Frequently Asked Questions

Why isn't my semolina bread dough rising properly?

A common cause is cool ambient temperature; keeping the dough in a warm spot until it doubles in size helps ensure good rise.

What type of semolina should I use for bread?

Fine or medium grind semolina flour is best for bread; coarse semolina can create a grainier texture that some bakers don't prefer for a loaf.

How can I make my semolina bread be less flat?

Semolina bread does not rise as tall in the oven as many flours. The dough will spread a little while rising and baking. For a taller loaf of 100% semolina bread, bake in a loaf pan. For taller batard shaped loaves, try blending semolina with bread or all-purpose flour, as it will gives a lighter, higher rising loaf.

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A round Moroccan semolina bread with a golden crust and sesame seeds on top sits on a wooden surface. A wedge-shaped piece has been cut out, revealing the soft, fluffy interior.

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