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    Home » Recipes » Bread

    Semolina Bread with Sesame Seeds (Pane Siciliano)

    Published: May 20, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Do you want a more complex flavor to your bread?  Then Semolina Bread with Sesame Seeds (locally known as ‘Pane Siciliano‘) has got you covered. You’ll get the nuttiness both from the semolina and the sesame seeds, plus the soft interior and crunchy exterior in every slice!

    A loaf of semolina bread on a cooling rack, with a couple of slices ready for serving.

    (*This post contains some affiliate links)

    If you want an authentic Italian bread that you can just eat on its own, no salami, no butter needed, then this semolina bread from Sicily is your answer.

    Traditionally formed in three different shapes, I only included one of them in this post — the ‘occhi‘ shape, which looks like an inverted ‘S.’ 

    I chose this one specifically because it is an homage to Santa Lucia — the same thing that we have here in Sweden for saffron buns.  (I know, hard to imagine how it traveled that far. 🙂 )

    IF YOU LIKE MORE AUTHENTIC SICILIAN RECIPES, THEN YOU SHOULD CHECK OUT THESE POSTS!

    • Sicilian Sesame Seed Cookies (Biscotti Regina)
    • Panelle (Sicilian Chickpea Fritters)

    Ingredients

    An image showing all the ingredients you need to prepare pane Siciliano at home.
    • Bread flour – all-purpose flour is ok, but bread flour is excellent for this semolina bread recipe.
    • Semolina – fine milled semolina flour that’s known as ‘semola rimacinata di grano duro‘ in Italian.  It’s the same semolina that I’ve used in Gnocchi alla Romana and Focaccia Barese.
    • Honey – just use your favorite brand.
    • Olive oil – extra virgin olive oil, if possible.
    • Salt – you need to make sure you mix it with the rest of the dry ingredients first.
    • Yeast – I always use active dry yeast for pane Siciliano.
    • Sesame seeds – you would only be using it on top of the bread, not combining it with the dough.
    An image showing freshly baked Pane Siciliano, one a loaf and two in their traditional shapes.

    Preparation

    Start by combining the yeast three-quarters cup of warm water, mix, then set aside until it becomes foamy (photo 1).

    In another bowl, mix bread flour, semolina, and salt. 

    Once the yeast mixture is ready, pour it into the stand mixer’s bowl, add the olive oil, and half a cup of water (photo 2).

    Use the paddle attachment to mix.

    Add the dry ingredients: bread flour, semolina, and salt (photo 3).

    Continue mixing with the paddle attachment until a dough starts to form.

    Switch to a dough hook and mix until you get a soft, smooth dough.

    First part of a collage of images showing the step by step process on how to prepare pane Siciliano.

    Form the dough into a ball and place it in an oiled bowl (photo 4).

    Cover with a clean kitchen towel and set aside until it doubles in size — usually takes at least ninety minutes.

    Uncover, deflate and transfer the dough onto a flat surface.

    Start forming your semolina bread by cutting the dough into two portions, then cut one of them into two smaller parts.

    Form a log from the bigger half of the dough and place it on top of a baking sheet (and tray) that’s generously dusted with flour (photo 5).

    Form a log of about twenty inches long of one of the smaller dough portions and roll each end towards the center; on the opposite side — forming an inverted ‘S.’

    Place it on top of the baking tray and brush it with water (photo 6).

    Second part of a collage of images showing the step by step process on how to prepare semolina bread with sesame seeds at home.

    Sprinkle the dough with sesame seeds and do the same for the rest.

    Using a sharp knife, create a cut on top of pane Siciliano that’s shaped into a log (photo 7).

    Cover all three with the kitchen towel and set aside until it (almost) doubles in size — generally takes forty-five to sixty minutes.

    When you reach the thirty-minute mark, preheat your oven to 230°C (450°F).

    Once the dough is ready, uncover them and place the tray in the middle of the oven.

    After fifteen minutes, spray the inside of the oven with water three times, then lower the temperature to 200°C (375°F to 400°F).

    Keep the tray of semolina bread inside for another 25 minutes.

    Transfer them on a cooling rack, then serve once it has properly cooled.

    An overhead shot of Pane Siciliano, served with a cup of espresso, and some slices ready to be enjoyed.

    Helpful tips

    • Do not be wary of adding a bit of water if you feel the dough is dry. It’s a regular occurrence when using semolina flour — start with adding a tablespoon of water first, and then repeat if you’re still not happy with it.
    • Unlike the Tuscan bread, you need to punch this dough in the center to deflate it.
    • Do not skip the brushing of water to the dough — it helps make the sesame seeds stick to the semolina bread.
    A closer shot of slices of semolina bread, with the remaining pane in the background, with an espresso.

    FAQ

    What does semolina do in bread?

    Semolina flour absorbs more water than your regular flour because it is made from durum, high protein wheat. That is why it’s normal for the dough to feel dry when you’re preparing it — just add a bit of water to it as a workaround.

    As for the finished product, it gives your semolina bread a nutty flavor, not to mention a lovely crusty (and golden) exterior.

    How do you put sesame seeds on bread?

    Like the Sicilians, you add it outside the dough for additional crunch and an even deeper nutty flavor.

    How healthy is semolina bread?

    Aside from having more protein and fiber in it, it is also low in total fat compared to a typical bread.

    How long can I store it?

    At room temperature, pane Siciliano will stay good for three days as long as you keep it in an airtight container.

    So give it a try this weekend, and let me know how it goes!

    Text for Roundup Sections
    • Authentic Italian Bread Recipes
    • Best Italian Street Food Recipes
    A loaf of semolina bread on a cooling rack, with a couple of slices ready for serving.

    Semolina Bread Recipe (Pane Siciliano)

    Do you want a more complex flavor to your bread?  Then Semolina Bread with Sesame Seeds (locally known as 'Pane Siciliano') has you covered. You've got the nuttiness both from the semolina and the sesame seeds, plus the soft interior and crunchy exterior in every slice!
    No ratings yet
    Print Pin Rate
    Course: Bread
    Cuisine: Italian
    Prep Time: 35 minutes
    Cook Time: 40 minutes
    Resting Time: 3 hours
    Total Time: 4 hours 15 minutes
    Servings: 3 loaves
    Calories: 709kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Stand Mixer
    • Dough Cutter
    • Baking Paper

    Ingredients

    • 2 & 1/4 tsp yeast
    • 1 tbsp + 1 tsp olive oil
    • 1 tsp honey
    • 2 & 1/3 cups semolina flour
    • 1 cup bread flour
    • 1 & 1/2 tsp salt
    • 3 tbsp sesame seeds

    Instructions

    Preparing the semolina bread dough:

    • Mix the yeast with 3/4 cup of warm water, then set aside until it becomes foamy.
    • In another bowl, combine the bread flour, semolina, and salt. Mix, then set aside.
    • Once the yeast mixture is ready, pour it into the stand mixer's bowl. Add the olive oil, honey, and 1/2 cup of water.
    • Use the paddle attachment to mix, then add the dry ingredients (flour, semolina, and salt).
    • Continue mixing with the paddle attachment until you see a dough forming.
    • Switch to a dough hook and mix until you get a soft, smooth dough.
    • Form the dough into a ball and place it in an oiled bowl.
    • Cover with a clean kitchen towel and set aside until it doubles in size.  (It generally takes 1 & 1/2 to 2 hours).

    Forming and baking pane Siciliano:

    • Uncover, deflate and transfer the dough onto a flat surface.
    • Start forming your semolina bread by cutting the dough into two portions, then cut one of them into two smaller parts.
    • Form a rectangular log from the bigger half of the dough and place it on top of a baking sheet (and tray) that's generously dusted with flour.
    • Form a log of about 20-inch long for one of smaller dough portions and roll each end towards the center; on the opposite side — forming an inverted 'S.'
    • Place it on top of the baking tray as well and brush it with water.
    • Sprinkle the dough with sesame seeds and do the same for the rest.
    • Using a sharp knife, create a cut on top of the pane Siciliano that's shaped into a rectangular dough.
    • Cover all three with the kitchen towel and set aside until it (almost) doubles in size.  It typically takes 45 to 60 minutes.
    • When you reach the thirty-minute mark, preheat your oven to 230°C (450°F).
    • Once the dough is ready, uncover them and place the tray in the middle of the oven.
    • After 15 minutes, spray the inside of the oven with water three times, then lower the temperature to 200°C (375°F to 400°F).
    • Keep the tray of semolina bread inside for another 25 minutes.
    • Transfer them on a cooling rack, then serve once it has properly cooled.

    Notes

    • Cook’s Tip #1:  Do not hesitate to add a bit of water if you feel the dough is dry. It’s a normal occurrence when using semolina flour — start with adding a tablespoon of water first, then repeat if you’re still not happy with it.
    • Cook’s Tip #2:  Unlike the Tuscan bread, you need to punch this dough in the center to deflate it.
    • Cook’s Tip #3:  Do not skip the brushing of water to the dough — it helps make the sesame seeds stick to the semolina bread.

    Nutrition

    Calories: 709kcal | Carbohydrates: 133g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 410mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Jacquie

      January 22, 2022 at 4:38 pm

      When is the honey added in?

      Reply
      • Neriz

        January 22, 2022 at 10:55 pm

        Thank you so much for pointing it out Jacquie — really appreciate it!

        Apologies, the honey is added together with the olive oil and 1/2 cup of water. The recipe card is now updated to reflect the correction as well.

        Reply
        • Jacquie

          April 09, 2022 at 2:17 pm

          Thank you so much for this recipe! It made me my mom’s hero to be able to make this after she moved away from NYC and couldn’t find it anywhere. 😀

          Reply
          • Neriz

            April 10, 2022 at 8:38 pm

            You’re welcome Jacquie! Thank you so much for your comment 🙂

            Reply
    2. Bobby

      December 07, 2022 at 9:08 pm

      I made this recipe today and it turned out great! Thank you so much for the detailed recipe. I especially love the S shape rolls because they are so fun to pull apart and have so many interesting curves and crispy bits. I do not have a standmixer, so I kneaded the dough by hand and the texture was still very good. Thanks again 🙂

      Reply

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