Pane Pugliese – Semola Bread

We spent a lot of time travelling around with our children in Puglia when we lived in Rome, as it was a relatively short drive away.

I will always remember the incredible food we ate there, even the simplest of meals, with fresh ripe tomatoes, local olive oil, and crusty Bread was a masterpiece.

The smell of freshly baked Bread in Puglia follows you every where in the small winding streets of their beautiful villages. There is a famous area called Altamura, which is famous for its Pugliese Semola Bread. And I just had to learn how to make it. Of course it isn’t exactly like the bread they have made in Altamura, without their magical Lievito Madre, and local flour.


  • 450g Farina di Semola
  • 3g fresh yeast
  • 5g honey
  • 300g warm water
  • 10g salt


  • Mix 5 mins
  • Rest 8-12 hours
  • Bake 40 mins
  • Cool 20 mins
  • Ready to eat in … 13 hours 5 mins


  1. In a small bowl, mix together the yeast, sugar and some of the water to make nice wet paste and dissolves the fresh yeast.
  2. In a large bowl place the flour and salt, and make a well in the centre. Pour in the wet yeast mixture and slowly add the rest of the water. Stir together with a wooden spoon until gently combined, then finish by kneading the dough inside the bowl to clean any flour from the edges of the bowl.
  3. Empty the dough onto a floured work surface and knead gentle for 5 mins.
  4. Flour a large bowl, then plop the dough in. Then cover the bowl in plastic wrap and cover with at towel. Place the bowl in a warm spot and allow it to rise for 8-12 hours.
  5. Remove bowl, and preheat your oven to 250 degrees, with your empty casserole dish inside.
  6. Flour your hands, and shape the dough into a round loaf, carefully place inside the hot casserole dish. Cover and bake for 30 mins.
  7. Remove casserole lid and Bake for 10 minutes until golden brown..
  8. Remove and place the bread on a cooling rack and allow it to cool down for a minimum of 20 minutes.