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    Home » Recipes » Appetizers

    Semolina Bread

    Published: Oct 18, 2022 · by Puja Verma

    Jump to Recipe Print Recipe

    Learn how to make semolina bread from scratch with this easy-to-follow recipe. It’s crispy and golden on the outside yet soft and tender on the inside. You won’t believe you’ve made it in the comfort of your own home!

    Open dutch oven with a round shaped semolina bread in it.

    What is semolina bread?

    Semolina bread is an irresistibly delicious Italian bread known for its golden crust and soft crumb. While it may sound quite fancy, the only difference between semolina bread and regular bread is the use of durum wheat flour in place of some traditional bread flour.

    What is semolina flour?

    As I mentioned above, semolina bread is made from semolina flour (also called durum flour). This type of flour is very fine compared to bread flour, so it gives the crust its quintessential crispiness.

    You can find semolina flour in most grocery stores where the other flours are located. If you can’t find it there, you may have luck at your local Mediterranean market or an online store like Amazon.

    Is semolina bread vegan?

    There are only 6 ingredients (including water and salt) that makeup a semolina bread recipe. All of them are completely vegan-friendly, making this bread an excellent choice for vegans and vegetarians alike!

    Ingredients & Substitutions

    Seven different ingredients laid out in separate dishes.
    • Flour: Use a combination of bread flour and semolina flour for a golden crust and tender crumb texture. Bread flour contains a higher gluten content, so it’s the preferred option over all-purpose flour (though, both will work). There isn’t a 1:1 replacement for semolina flour, but you can try spelt, buckwheat, or Khorasan wheat flour with varied results.
    • Sugar: For the yeast to feed on. Use organic granulated sugar or cane sugar.
    • Water: Make sure to use lukewarm water so the yeast properly activates (around 110-112 degrees F is optimal).
    • Yeast: I use active dry yeast for this recipe. If you have another variety, check how to properly activate it. To test the strength of your yeast, combine it with the water and sugar. It should start foaming within a few minutes. If not, purchase new yeast!
    • Salt: To enhance the flavors of the bread.
    • Olive oil: For a rich flavor and tender texture, use good quality extra-virgin olive oil. You can also use avocado oil for similar results.

    Instructions

    A mixing bowl with flour and liquid being stirred from the center out.
    A sticky dough inside a mixing bowl.
    • Step 1: Mix all dry ingredients in a large mixing bowl. Dig a hold in the center of the dry flour mixture, and pour in the olive oil. Slowly stir lukewarm water, then mix from the center out until all of the dry flour is moistened and it starts to form into a sticky dough.
    Sticky dough inside a mixing bowl covered with a plate.
    • Step 2: Cover the mixing bowl tightly, and let it rest in a warm place for 16 to 20 hours. An oven with the light on is a good spot.
    Wooden surface covered with dry flour and topped with a sticky dough.
    • Step 3: Spread your work area with a generous amount of dry bread flour. Gently transfer the dough onto the work area.
    A wooden surface covered with dry flour and a sticky dough folded in.
    1. Fold in from the top
    A wooden surface covered with dry flour and a sticky dough folded in from top and bottom.
    2. Fold in from the bottom
    A wooden surface covered with dry flour and a sticky dough folded in.
    3. Fold in from the right
    A wooden surface covered with dry flour and a sticky dough folded in.
    4. Fold in from the left
    • Step 4: Cover your hands with bread flour and start folding the dough in from each edge: top, bottom, right, and left. Continue to fold 3 to 6 times, or until the dough is no longer sticky. Use more bread flour on extra sticky areas.
    A wooden surface covered with dry flour and smooth dough ball.
    A dough ball covered with a mixing bowl.
    • Step 5: Shape the dough into a ball and cover it with the mixing bowl. Let it rise for about 1 ½ hours.
    A dough ball inside a dutch oven pot.
    • Step 6: Coat the bottom of a Dutch oven with a tablespoon of oil, then put the lid on. Preheat your oven to 450 degrees F with the Dutch oven in it. Once the oven is heated, remove the Dutch oven. Take off the lid and sprinkle some semolina flour at the bottom of the dutch oven. Carefully place the dough ball in it (remember, it’s hot).
    A rounded semolina bread on a cooling rack.
    • Step 7: Cover the Dutch oven with the lid and bake the semolina bread for about 25 minutes. Let it cool with the lid off for 10 to 15 minutes, then another 10 minutes once it’s removed from the Dutch oven.

    What to serve with semolina bread

    What does a warm slice of semolina bread go best with? One of these spreads or dishes:

    • Harvest salad
    • Vegan asparagus soup
    • Vegan guacamole
    • Vegan baked pasta
    • Watermelon cucumber salad

    You can also enjoy this fresh bread with a side of balsamic vinegar and olive oil. Slather it with creamy butter for your morning toasts or make some grilled cheese sandwiches. Also, it pairs so tastefully with hot soup, fresh salads and it's the best bread for bruschetta.

    Semolina bread sliced on a cutting board next to a small bowl of olive oil and balsamic vinegar.

    Storage & Reheating

    If you end up with leftover semolina bread, keep these storage tips in mind:

    • Room temperature: Once completely cooled, transfer the bread to an airtight container for up to 3 days.
    • Freezing: Freeze the bread by slicing it first, then wrapping the slices in cling wrap. Transfer them to an airtight container or freezer-safe bag, and store them for up to 1 month in the freezer.
    • Reheating: Let the bread thaw overnight, or heat a slice directly from frozen in a toaster oven or microwave.

    Top Tips

    • Use an oven thermometer: Everyone’s oven differs slightly. For the most even and consistent baking results, I recommend purchasing an oven thermometer.
    • Choose bread flour: While all-purpose flour does work, the higher protein (gluten) content of bread flour makes it the better choice for this semolina bread recipe.
    • Give it time: When working with yeast, it’s important to give your bread time to rise. I promise it’s worth the wait!
    • Check the semolina flour: Semolina flour is sold in different granule sizes, so make sure you purchase the superfine variety.
    Two slices of semolina bread on a serving plate.

    FAQ

    What's the difference between semolina bread and regular bread?

    Regular bread is typically made with bread flour. On the other hand, semolina bread is made from durum flour or a mix of durum flour and bread flour.

    Can I make this recipe oil-free?

    I don’t recommend making this semolina bread recipe without oil as it helps create a rich flavor and a soft and tender texture.

    Can I make this recipe gluten-free?

    Since semolina flour is made from wheat, it is not gluten-free. For a gluten-free recipe, try replacing it with buckwheat flour, or a combination of buckwheat flour, rice flour, and amaranth flour. Your results will vary depending on the alternative flour you use.

    A close up of a slice of bread dipped in olive oil and balsamic vinegar.

    Similar recipes

    If you enjoyed making this semolina bread recipe, be sure to check out some more baked goods like these:

    • Gourmet pizza: A quick and easy vegan pizza with tomatoes, cheese, and Italian spices.
    • Chocolate chip cookies: Small batch vegan cookies filled with chunks of chocolate.
    • Baked pasta: A vegan spin on the viral TikTok pasta.
    Two slices of semolina bread on a decorative serving plate.

    Semolina Bread

    4.67 from 3 votes
    Prep Time: 30 minutes mins
    Cook Time: 25 minutes mins
    Resting Time: 16 hours hrs
    Total Time: 16 hours hrs 55 minutes mins
    Serving Size: 6 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Semolina bread, the exquisite and irresistible Italian delights. It's so easy to make with your dutch oven and without having to knead. Thin curst, fluffy inside and an amazing flavor.
    Enjoy this fresh bread with a side of balsamic vinegar and olive oil. Slather it with creamy butter for your morning toasts or make some grilled cheese sandwiches.
    Its also pairs so tastefully with hot soup, fresh salads and it's the best bread for bruschetta.

    EQUIPMENT

    • 1 Dutch Oven

    INGREDIENTS
      

    • 2 cups bread flour
    • 1 cup semolina flour
    • 1 ½ cup water lukewarm
    • ¼ ounce dry yeast
    • 2 tablespoon olive oil extra virgin
    • 3 teaspoon salt
    • 2 teaspoon sugar

    METHOD
     

    • Mix all dry ingredients in a large mixing bowl.
    • Dig a hold in the center of the dry flour mixture, and pour in the olive oil.
    • Slowing at water and mix from center out till all the dry flour is moistened.
    • Continue combine as you add water till it stars to form into a sticky dough.
    • Cover the mixing bowl with a tight light and let it rest in a warm place for 16 to 20 hours.
    • Spread your work area with a generous amount of dry bread flour. Gently remove the dough on to the work area.
    • Cover your hands with bread flour and start folding in the dough from each edge: bottom, top, right, and left. Continue to fold 3 to 6 times, till the dough is no longer sticky. Use more bread flour in extra sticky areas.
    • Shape up the dough like a ball and cover it with the mixing bowl. Let it rest for 1.5 hours.
    • Coat the bottom of your dutch oven with a tablespoon of oil. Cover the dutch oven with a lid and place it in the oven. Preheat the oven with the dutch oven in it at 450°F. Once the oven is preheated, remove the dutch oven and sprinkle some semolina flour at the bottom (to prevent dough from sticking). Carefully place the dough ball in it (remember the dutch oven is hot). Cover the dutch oven with the lid and place it back in the oven. Bake at 450°F for 25 minutes.
    • Take out the dutch oven and let it cool down with the lid off for 10 to 15 minutes. Carefully remove the bread from the dutch oven and let it rest for another 10 minutes before cutting into it.

    NUTRITION

    Calories: 301kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1168mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
    Course: Appetizer, Breakfast, Side Dish
    Cuisine: Italian
    Keyword: Semolina Bread, semolina bread recipe
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    Puja from Green Heart Love

    I’m Puja! I love creating, developing & exploring vegan recipes made entirely from whole food & plant based ingredients.

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