• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Bread

    Semolina Bread with Sesame Seeds (Pane Siciliano)

    Published: May 20, 2021 · Modified: May 24, 2021 by Neriz

    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 says

      January 22, 2022 at 4:38 pm

      When is the honey added in?

      Reply
      • Neriz says

        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 says

          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 says

            April 10, 2022 at 8:38 pm

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

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS