Pane Siciliano (Sicilian Semolina Bread with Sesame)

Name: Pane Siciliano (Sicilian Semolina Bread with Sesame)
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: Sicilian
Ingredients: 2½ cups (400 g) semolina rimacinata (finely milled durum flour); 1⅔ cups (200 g) bread flour, or all-purpose flour; 1½ tsp (5 g) instant yeast; 2 tsp (12 g) fine sea salt; 1 tbsp (21 g) honey; 1¾ cups (420 ml) water, lukewarm, about 95°F (35°C); 3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp (30 ml) for the dough and 1 tbsp (15 ml) for greasing the bowl and the dough; ⅓ cup (45 g) raw white sesame seeds, unhulled or hulled; 2 tbsp (30 ml) water, for brushing the loaf so the seeds stick; 1 cup (240 ml) boiling water, for creating steam in the oven

From the MyKitchenBank Kitchen

A golden, sesame-crusted loaf made with finely milled semolina rimacinata, shaped in the classic Sicilian S. It has a crisp crust, a soft, sunny-yellow crumb and a sweet, nutty flavor. It's ideal for dipping in olive oil, sopping up sauce, or making sandwiches.

Prep: 45 min
Cook: 40 min
Wait: 3 hr 40 min
Total: 5 hr 5 min
Makes: 1 large S-shaped loaf (12 slices)

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Ingredients

12 servings

2½ cups (400 g) semolina rimacinata (finely milled durum flour)
1⅔ cups (200 g) bread flour, or all-purpose flour
1½ tsp (5 g) instant yeast
2 tsp (12 g) fine sea salt
1 tbsp (21 g) honey
1¾ cups (420 ml) water, lukewarm, about 95°F (35°C)
3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp (30 ml) for the dough and 1 tbsp (15 ml) for greasing the bowl and the dough
⅓ cup (45 g) raw white sesame seeds, unhulled or hulled
2 tbsp (30 ml) water, for brushing the loaf so the seeds stick
1 cup (240 ml) boiling water, for creating steam in the oven

Equipment (9)

Large mixing bowl (4-quart / 4-liter)
Stand mixer with dough hook (optional)
Kitchen scale
Rimmed baking sheet, 13×18-inch (33×46 cm), lined with parchment paper
Small metal baking pan or cast-iron skillet for steam
Pastry brush
Bench scraper
Instant-read thermometer
Wire cooling rack

Steps

Before you start

Buy semolina rimacinata (twice-milled, very fine). Coarse semolina for pasta will give a gritty crumb.
Plan on about 5 hours from start to slicing, but only about 45 minutes is hands-on.
The dough is slightly sticky. Use a bench scraper and wet or lightly oiled hands instead of adding extra flour.
Check that your oven rack positions allow a baking sheet on the middle rack and a small metal pan on the bottom rack.

1
Mix the dough
- In a large bowl or stand mixer bowl, whisk the semolina, bread flour, instant yeast and fine salt.
- In a measuring jug, stir the honey into the lukewarm water until dissolved.
- Pour the honey water and 2 tbsp (30 ml) of the olive oil into the flour.
- Mix with a wooden spoon or the dough hook on low for about 2 minutes, until no dry flour remains and the dough is shaggy and sticky.
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Ready when: No dry flour is visible and the dough looks rough and shaggy
Tip: Water above 110°F (43°C) can weaken the yeast, so use lukewarm water.
2
Knead until smooth
- Knead on medium-low speed with the dough hook for 8 minutes, or by hand on a lightly oiled counter for 10 minutes.
- Stretch and fold the dough over itself, turn it a quarter, and repeat.
- The dough should turn smooth, elastic and slightly tacky, and it should pull away from the bowl.
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Ready when: A small piece stretches into a thin, translucent windowpane without tearing right away
Tip: Resist adding extra flour. Semolina dough firms up as it rests and rises.
3
First rise
- Use about 2 tsp of the remaining olive oil to grease a clean large bowl.
- Shape the dough into a ball, turn it in the oil, and cover the bowl with a damp towel or plastic wrap.
- Leave it at warm room temperature (75°F / 24°C) for 90 minutes.
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Ready when: Dough has doubled and a floured finger leaves a dent that springs back slowly
Tip: In a cool kitchen, allow up to 2 hours. Judge by the dough rather than the clock.
4
Shape the S-loaf
- Turn the dough onto a lightly oiled counter and gently press out the large bubbles.
- Roll it into a thick, even rope about 24 inches (60 cm) long, tapering the ends slightly.
- Transfer to the parchment-lined baking sheet.
- Curl one end clockwise and the other end counterclockwise to form a loose S shape, tucking the tips underneath.
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Ready when: The rope is an even thickness with a smooth, taut surface and a clear S shape
Tip: Leave 2 inches (5 cm) between the coils. They will touch and merge as the loaf expands.
5
Coat with sesame
- Spread the sesame seeds on a plate or rimmed tray.
- Brush the loaf all over with the 30 ml water so it is damp but not dripping.
- Press the seeds on thickly, either by sprinkling them over the loaf or by lifting it and rolling it in the seeds, then return it to the baking sheet.
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Ready when: The whole top and sides are evenly covered with seeds
Tip: Use a generous layer. Seeds that fall off will toast on the parchment, which is fine.
6
Final proof and preheatOven 450°F / 230°C
- Cover the loaf loosely with a damp towel or lightly oiled plastic wrap.
- Let it proof for 50 minutes.
- After 20 minutes, position one rack in the middle and one on the bottom, put the empty metal pan on the bottom rack, and preheat the oven to 450°F (230°C).
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Ready when: The loaf looks puffy and about 1½ times larger, and a gentle fingertip press leaves a dent that fills back slowly
Tip: Don't over-proof. If the dough is very slack and the dent doesn't spring back at all, bake right away.
7
Bake with steamOven 450°F / 230°C
- Place the baking sheet on the middle rack.
- Pour the 1 cup (240 ml) boiling water into the hot pan on the bottom rack and close the door quickly.
- Bake at 450°F (230°C) for 15 minutes, until the crust has set and the loaf is pale golden.
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Ready when: The loaf has risen noticeably and the crust is pale golden
Tip: Pour the water carefully and stand back from the steam. Wear oven mitts.
8
Finish bakingOven 400°F / 205°C
- Reduce the oven to 400°F (200°C).
- Carefully remove the steam pan if you can do so safely, or leave it.
- Bake for another 23–25 minutes, rotating the sheet halfway, until the crust is deep golden brown and the sesame seeds are toasted.
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Ready when: The loaf sounds hollow when tapped on the bottom and reads 205–210°F (96–99°C) in the center
Tip: If the seeds darken too quickly, tent the loaf loosely with foil for the last 10 minutes.
9
Cool completely
- Slide the loaf onto a wire rack and let it cool for at least 1 hour before slicing.
- Cutting too early can make the crumb gummy because the semolina is still setting.
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Ready when: The loaf is barely warm to the touch on the bottom

Good to know

Tips

Weigh the ingredients. Semolina packs differently by cup, and the right hydration (70%) matters for a soft crumb.
Wet your hands when handling the dough instead of flouring them, so the crumb stays soft.
Toasting the sesame seeds lightly beforehand gives a deeper flavor, but they brown in the oven anyway, so raw seeds work fine.
For a more rustic look, divide the dough in two and shape two smaller loaves. Bake them for 30–35 minutes total.

Make ahead

For more flavor, after kneading, refrigerate the dough in the oiled covered bowl for 8–16 hours. Let it sit at room temperature for 1 hour, then shape, coat and proof as written (the final proof may need 60–75 minutes).

Storage & reheating

Room temperature: wrapped in a clean cotton towel or paper bag for up to 2 days. Fridge: not recommended, as it dries the bread. Freezer: slice, wrap tightly and freeze for up to 3 months. Refresh a whole or partial loaf in a 350°F (175°C) oven for 8–10 minutes, or toast slices from frozen.

Substitutions

semolina rimacinata (finely milled durum flour) → Fine semolina flour (not coarse) or all-purpose flour. Finely ground semolina flour from a good market works. With all-purpose flour the bread will be paler and softer, with less of the semolina's nutty flavor.
honey → Granulated sugar or malt syrup. Use the same weight. It only feeds the yeast and adds a little color.
instant yeast → Active dry yeast. Use 2 tsp (6 g), dissolved in the lukewarm water for 5 minutes first.
raw white sesame seeds → Black sesame seeds or a mix of sesame and nigella seeds. Use the same amount. The flavor will be slightly stronger.