Semolina Bread

Semola gives this bread a beautiful rustic flavor and color!

  • Yield: 7 8oz loaves
  • Prep Time: 24 hr
  • Cook Time: 30 min


1 cup (226g) cold water
1 and 1/3 tablespoons (25g) sea salt
3 and 1/2 tablespoons (25g) honey
1 and 1/2 tablespoons (20g) Olitalia Extra Virgin Olive Oil
Sesame seeds, to top


  1. Add the Caputo Semola and Caputo "00" Chef's Flour to your mixer using a dough hook attachment and mix for one minute on the 1st speed. 
  2. Add the Caputo Lievito Dry Yeast and mix for one more minute on the 1st speed. 
  3. Add your water and mix for approximately 4 minutes until all the flour is dissolved.
  4. Add your honey and mix for 2 minutes.
  5. Add your salt and mix for 3 minutes.  
  6. Add your extra virgin olive oil and mix for 5 minutes or until the oil is incorporated into the dough and the dough starts to become smooth. 
  7. Leave your dough in the mixing bowl and cover with plastic or a damp rag. Let it rest for 30 minutes.
  8. After 30 minutes, using your fist, push out all the gases. Then, cover with plastic again, and let it rest for another 30 minutes. 
  9. After the dough has risen for a second time, push all the gas out again and weigh the dough balls out to 226g each.  
  10. Ball your dough balls, place them in a dough tray covered tightly, and let them rest in the refrigerator for at least 12 hours. 
  11. 4 hours before you are ready to make the bread, remove the dough tray from your refrigerator to allow it to get to room temperature.
  12. Preheat your oven to 450F. 
  13. After the dough has doubled in size, shape them into heroes and place them on a sheet pan with parchment paper coated with Caputo Semola. Lightly spritz the top with water and cover them with sesame seeds.  
  14. Using a wet rag, cover the heroes and let them sit in a warm spot until they double in size (approximately 1 hour).
  15. When the heroes have doubled in size, remove the wet rags and score them using a bread lame or knife.  
  16. Place the tray in the oven and spray your oven walls with water to create steam. Do this every 3 minutes for a total of three sprays of water. 
  17. Bake for 20-30 minutes or until golden brown. 
  18. Remove the bread from the trays and place them on a cooling rack.  
  19. Allow the bread to fully cool before serving. 

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.