adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Artisan Semolina and Rosemary Bread
Artisan Semolina and Rosemary Bread
0 Likes
Prep Time:
20 minutes
Total Time:
4 hours 40 minutes
Traditional Italian bread made with semolina flour, rosemary, and olive oil. Perfect for any Italian meal.
Ingredients:
  • 2 to 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups very warm water (120°F to 130°F)
  • 1 tablespoon olive oil
  • 1 cup semolina flour
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon cornmeal
  • 2 teaspoons olive oil
  • 1/2 teaspoon coarse (kosher or sea) salt
Instructions:
  • Combine 2 cups of all-purpose flour, sugar, table salt, and yeast in a large bowl. Add warm water and 1 tablespoon of olive oil, and mix until well combined for about 1 minute. Beat with a wooden spoon for an additional 2 minutes.
  • Add the semolina flour and 1 tablespoon of rosemary, then gradually mix in additional all-purpose flour, 1 tablespoon at a time, until the dough comes together and is no longer sticky. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, but not more than 24 hours.
  • Prepare a cookie sheet with parchment paper and sprinkle it with cornmeal. Transfer the dough onto a lightly floured surface and coat it with a thin layer of flour. Shape the dough into a 6x4-inch oval by stretching it around to the bottom on all sides. Pinch the bottom to seal it and place the dough on the prepared cookie sheet. Loosely cover the dough with plastic wrap that has been sprayed with cooking spray, and allow it to rise in a warm place for about 1 hour or until it doubles in size.
  • About 20 minutes before baking, preheat the oven to 400°F with the pizza stone inside. Brush the dough with 2 teaspoons of olive oil, sprinkle with 1 tablespoon of rosemary and sea salt, then transfer the dough and parchment paper from the cookie sheet to the pizza stone.
  • Bake until beautifully golden for 20-25 minutes. Then, allow to cool on a rack for approximately 1 hour.

Similar Recipes