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Breads

Pane Pugliese

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20 min
Prep
40 min
Cook

Ingredients

  • 400 g (3 cups) fine durum wheat semolina flour
  • 100 g (3/4 cup) strong bread flour
  • 350 ml (1 1/2 cups) warm water
  • 10 g (2 tsp) fine salt
  • 5 g (1 1/2 tsp) instant dried yeast
  • 1 tbsp extra virgin olive oil

Method

  1. Dissolve the yeast in the warm water and let stand 5 minutes.
  2. Combine the semolina and bread flour with salt in a large bowl.
  3. Add the yeast water and olive oil, mixing and then kneading for 10 minutes until smooth and elastic.
  4. Cover and let rise 1.5-2 hours until doubled.
  5. Knock back the dough, shape into a round or oval loaf, and place in a floured banneton or bowl.
  6. Cover and prove a further 1 hour until puffy.
  7. Preheat the oven with a baking stone or tray to 230°C (450°F).
  8. Turn the loaf onto the hot tray, score the top, and bake 35-40 minutes until deeply golden and hollow-sounding when tapped.
  9. Cool completely on a wire rack before slicing.

Introduction: This rustic semolina bread from Puglia in southern Italy is known for its thick, chewy crust, open airy crumb and golden colour from durum wheat semolina flour.

Cultural Background: This rustic semolina bread from Puglia in southern Italy is known for its thick, chewy crust, open airy crumb and golden colour from durum wheat semolina flour. Historically baked in communal wood-fired ovens, it was designed to stay fresh for days in farming households.

Tips: Semolina flour gives this bread its characteristic golden colour and slightly nutty flavour — don't substitute it fully with regular flour. Baking on a hot stone or tray helps achieve a crisp, chewy crust.

Variations: Shape into smaller rolls (panini) for individual servings. Naturally vegan as written.

Storage: Store at room temperature wrapped in a cloth for up to 4 days; the crust softens but the crumb stays good.

Reheating: Refresh in a 180°C (350°F) oven for 8-10 minutes to re-crisp the crust.

Nutrition: Per serving: approx. 220 kcal, 7 g protein, 2 g fat, 44 g carbohydrate, 0 g sugar.

FAQs:

Q: What makes this bread different from regular Italian bread?

A: The durum semolina gives it a distinctive yellow colour, denser chew and slightly sweet, nutty flavour.

Q: Can I use only bread flour instead of semolina?

A: You can, but the texture and colour will differ from the authentic version.

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