The components of Sicilian bread are semolina flour, yeast, water, salt and sesame seeds. Durum semolina (from semola meaning grainy) is golden yellow and a finer grind of semolina than that used to make dried pasta. The finer grind is known in Sicily as farina di semola rimacinata. In this recipe the dough is made the day before it is baked.
Makes 1 large loaf
Ingredients
- 1 1/2 cupswarm water
- 1 teaspoonactive dry yeast
- 3 1/2 cupsfine durum semolina flour
- 1 1/2 teaspoonssalt
- Filippo Berio olive oil
- 1/2 poundsesame seeds
- Ingredients
Directions
- Combine 1/2 cup of water, the yeast and 1/2 cup of the flour in a stand mixer. Stir to dissolve and allow to ferment for 20 minutes.
- Add remaining water, salt and as much of the remaining flour as needed and mix on medium speed to create a ball of dough that is just slightly tacky and winds around the dough hook. Let dough rest in the mixer for 5 minutes, then mix again on medium speed for 3 or 4 minutes.
- Transfer the dough to a lightly oiled bowl; cover with plastic wrap and allow to rise. When risen, punch down and place in a plastic container or bag and refrigerate overnight.
- Remove the dough from refrigerator and transfer it to a bowl, cover and allow it to come to room temperature.
- Lightly flour a work surface and knead the dough for about 4 minutes, then shape into a 10 inch round and place on a parchment lined baking sheet or baking peel. Cover and allow dough to rise until doubled in size.
- Preheat the oven to 450°F.
- If using a stone, place it in the oven and heat it 30 minutes prior to baking the bread.
- Score the top of the dough with a lame, razor or sharp knife.
- Brush the top of the bread with olive oil and sprinkle the sesame seeds evenly over the top.
- If using a stone, transfer the dough off the peel directly onto the stone with the parchment paper. Bake for 25 to 35 minutes or until the bread is nicely browned and sounds hollow when tapped. Half way through the baking, shimmy the parchment paper away from the dough.
- If baking on a baking sheet, place the baking sheet in the oven and bake for 25 to 35 minutes or until the bread is nicely browned and sounds hollow when tapped.
- Transfer the bread to a wire rack and cool completely.
This recipe was featured on Season 22 - Episode 2216.
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Comments
John kinnaman
Mary Ann I baked the next day Sicilian bread it came out great & it was easy
John kinnaman
Mary Ann I baked the next day Sicilian bread it came out great & it was easy
Dorothy
I need to know what ratio to mix durum and semolina flour to make the Next Day Sicilain Bread. Thank you
Dorothy Wright
jdubb319@mchsi.com
Jamie
Lovely recipe and demonstration. I have made semola bread in the past, but never with 100% semola flour. Anxious to try this one. Have you ever made this using a wild yeast starter?
Carol
Trying this today. I find your recipes closest to my Sicilian family recipes. You are the real deal.
