Sicilian Semolina Bread
Make the best Sicilian bread with this infused semolina yeast dough using only 5 simple ingredients. See the note below for overnight and freezing instruction and the FAQ section above to keep it fresh longer.
Servings 4 loaves
Calories 516kcal
Ingredients
- 252 grams (1 cup) water, warmed to about 110°F (43°C)
- 7 grams (2 and ¼ teaspoons) active or instant yeast
- 12 grams (1 tablespoon) white sugar
- 420 grams (3 cups) semolina flour
- 7 grams (1 and ½ teaspoons) coarse sea salt
- 50 grams (¼ cup) olive oil
- For Topping: 18 grams (2 tablespoons) sesame seeds
Instructions
- Prepare the yeast: Whisk the lukewarm water, yeast, and sugar in the bowl of your stand mixer. Cover and allow to sit for 10 minutes or until foamy and bubbly.
- Prepare the dough: Add the semolina flour, olive oil, and salt. Beat on low speed with the dough hook attachment for 4 minutes until the dough comes together and pulls away from the sides of the bowl, scrape down the sides of the bowl with a silicone spatula to ensure everything is thoroughly combined. *If you do not own a stand mixer, you can do this step in a large mixing bowl, mix all ingredients together with a wooden spoon/silicone spatula. It will take some effort and muscle.
- Knead the dough: Keep the dough in the mixer and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. If the dough becomes too sticky during the kneading process, add 1 teaspoon of flour at a time. If the dough is too dry, add 1 teaspoon of water until a soft, slightly firm dough forms. Do not add more flour or water than you need; you do not want a wet or dry dough. After kneading, the dough should still be soft, similar to the picture above. Poke the dough with your finger—if it slowly bounces back, your dough has been kneaded enough and is ready to rise. If not, keep kneading.
- 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size.
- Grease a half baking sheet, or your oven baking sheet, or line with parchment paper.
- Shape the bread: When the dough has risen, punch it down to release the air. On a lightly floured work surface, divide the dough in 4 equal pieces, about 6.5 ounces (185 grams) each. Using a rolling pin or the palm of your hand, roll out or flatten each piece into a rectangle, about 6x10 inches (15x25cm). It will probably be rounded on the edges. That’s ok! Roll up each piece into a 10 inch (25cm) roll and press the seams together to close them. Arrange and cover with a kitchen towel or plastic wrap to prevent drying.
- Take one roll at a time, and keep the other covered. Roll the roll outward to stretch it from the center toward the edges, so that it becomes a 23-inch (60cm) long rope. Roll the dough back and forth in an S shape or snake shape (See the shaping section above for a step-by-step pictured guide on how to shape Sicilian bread). Place the Sicilian bread on the prepared baking sheet. Shape the remaining rolls.
- 2nd Rise: Cover the shaped loaf with a clean kitchen towel, plastic wrap, or aluminum foil. Allow to rise for 45 minutes, or until puffy and doubled in size. To check if your dough has risen enough, gently and quickly press your finger into the side of the dough about 1/4 inch (5 mm) deep, then immediately pull your finger away. If the dough slowly fills back, the dough is ready to bake.
- 15 minutes before the rise ends, place an oven-safe small pan at the bottom of the oven. Preheat the oven to 446°F (230°C). (It is always best to bake yeast breads in the bottom of the oven so that the top does not burn.)
- Spray your bread with water , then sprinkle sesame seeds on top.
- Bake the bread: Place the baking sheet. Quickly pour 1 cup of boiling water or drop a few ice cubes into the preheated steam pan. Bake for 8 minutes with the steam. Remove the steam pan and rotate the baking sheet 180 degrees. Continue baking for another 7-8 minutes, or until the crust is a golden brown. If the top browns too quickly, cover the bread with aluminum foil. Remove the bread from the oven and let it cool completely on the wire rack for 15 minutes before slicing.
Notes
The temperature when I made this recipe: 78 Fahrenheit (26 Celsius).
Overnight Instructions: Follow the recipe through step 3, then place the dough in a bowl, cover tightly, and refrigerate at 40°F (4°C) for up to 16 hours. When you are ready to bake next day, remove the dough from the refrigerator at least 1 hours before you want it. Continue with the dividing and shaping step. Alternatively, you can shape the bread before the 2nd rise time, then cover it tightly and refrigerate it at 40°F (4°C) for up to 16 hours, but note that this option may require more refrigerator space.
Freezing Instructions: Follow the recipe through step 3, then place the dough in vacuum-sealed bags and freeze at 0°F (-18°C) for up to 4 weeks. On the day you need the dough, remove it from the freezer, let it thaw for at least 2-3 hours, then let it rise for about an hour before shaping.
Special Tools (affiliate links): Kitchen Scale/ Measuring Cups & Spoons |Stand Mixer, or a Steel /Glass Mixing Bowl with a Wooden Spoon /Silicone Spatula |Rolling Pin |Half Baking Sheet
Flour: I use fine Italian semolina flour in this recipe, but you can use your favorite type. Do not use coarse semolina flour, as it requires a different hydration and set of instructions.
Yeast: I usually use instant yeast, but you can use active or fresh baker's yeast (20 grams). There’s no change to the preparation method, but expect the rise times to be slightly longer with active dry yeast.
