Skip to Content
Menu

Artisan Semolina and Rosemary Bread

  • Save Recipe
  • Prep 20 min
  • Total 4 hr 40 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Semolina is a type of flour that is used in this traditional Italian bread. Combined with rosemary leaves and olive oil, it makes a great side for any Italian-inspired dinner.
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Bread

  • 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

Topping

  • 2 teaspoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 teaspoon coarse (kosher or sea) salt
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
  • 2
    Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
  • 3
    Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
  • 4
    Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
  • 5
    Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    This bread can also be baked without a pizza stone - simply bake the loaf as directed on a cookie sheet.

Nutrition

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
20
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved