Bake the Best Semolina and Rosemary Bread with Honey & Olive Oil: A Rustic Loaf for Every Occasion

Every baker, no matter how seasoned, has their moments of culinary misadventure. This particular semolina and rosemary bread, now a cherished recipe, almost didn’t make it to the blog due to one such memorable mishap. My initial attempt at shaping was, to put it mildly, a disaster. I envisioned an elegant spiral, but what emerged from the oven was a truly unappetizing sight – a giant, unmentionable shape that made me burst into laughter and frustration simultaneously. It was a bittersweet moment, as the flavor was absolutely sensational, but the aesthetics were so far off the mark that publishing it felt impossible. The disappointment was real, especially when the taste was so perfect. I knew, without a shadow of a doubt, that this bread deserved a second chance, a redemption bake with a more thoughtful approach to its presentation.

The beauty of baking lies not just in the final product, but in the journey of learning and perfecting. Undeterred by the first comical failure, I resolved to bake this glorious semolina bread again, this time focusing on a simple yet elegant shaping technique. After all, homemade bread is a labor of love, and sometimes that love involves a few humorous detours. This experience taught me a valuable lesson: sometimes, simplicity truly is the key to elegance, especially when the flavors are already doing all the heavy lifting.

The Perfect Loaf: Simple Shaping, Sublime Flavor

Finally, the moment arrived for attempt number two. With renewed determination and a clearer vision, I opted for a straightforward, classic plait. No more experimental spirals that resembled something from a bad dream! This decision paid off beautifully, resulting in a perfectly braided loaf that was as delightful to behold as it was to taste. This time, there was no unsightly bread; just a rustic, inviting masterpiece. The bread, crafted with fine-ground semolina flour, is genuinely delicious. Its distinct flavor profile comes from the harmonious blend of fresh rosemary, a touch of golden honey, and rich olive oil. This unique combination makes it incredibly versatile, pairing wonderfully with both sweet and savory toppings.

Imagine a slice toasted to perfection, adorned with a generous spread of your favorite cheese, or perhaps a drizzle of extra honey or a dollop of fruit jam. The fresh rosemary provides an aromatic earthiness that is noticeable but never overpowering, allowing the natural sweetness of the honey or the tartness of the fruit to shine through. It’s the kind of bread that elevates any meal, whether it’s part of a sophisticated cheese board or simply enjoyed with a cup of coffee. The subtle sweetness from the honey complements the savory notes of the rosemary and olive oil, creating a balanced and utterly addictive taste experience. This is truly a bread that embodies the warmth and comfort of home baking.

The Magic of Semolina: Texture and Taste in Every Bite

What sets this particular bread apart is the use of fine semolina flour. Semolina, derived from durum wheat, is typically known for its role in pasta, but it’s a revelation in bread baking. It imparts a beautiful golden hue to the crust and a slightly coarse, yet wonderfully tender crumb. Unlike regular all-purpose flour, semolina contributes a unique texture and a subtle, almost nutty flavor that truly complements the robust rosemary and the sweetness of the honey. It makes for a loaf with a satisfying chew, a crisp crust, and a moist interior that remains fresh for longer. When combined with strong white bread flour, the semolina creates a perfect balance, providing structure and elasticity while maintaining that desirable softness.

The combination of these flours ensures a robust dough that is a pleasure to knead, transforming into a smooth, elastic mass that promises a spectacular rise. This bread isn’t just a vehicle for toppings; it’s a flavorful experience in itself. The use of high-quality ingredients like extra virgin olive oil and fragrant honey further enhances its Mediterranean character, making each bite a journey of exquisite tastes. This semolina and rosemary bread isn’t just a recipe; it’s an invitation to explore the delightful world of artisan bread baking in your own kitchen.

Essential Tips for Baking Your Best Semolina Bread

Achieving the perfect loaf of homemade bread, especially one as rich and flavorful as this semolina and rosemary creation, relies on a few fundamental techniques. First, pay close attention to the kneading process. While it might seem like a chore, proper kneading is crucial for developing the gluten in the dough, which is what gives bread its structure and chewy texture. Knead for the full 10 minutes, or until your dough is smooth, elastic, and passes the “windowpane test” – where you can stretch a small piece of dough thinly enough to see light through it without it tearing. This indicates well-developed gluten.

Second, proofing is key. The rising time is not just about size, but about flavor development and texture. Ensure your dough rises in a warm, draft-free environment. Covering the bowl with a damp cloth or lightly oiled cling film prevents a dry crust from forming, which can inhibit the rise. Don’t rush this process; patience is a virtue in bread making. The first rise, often called bulk fermentation, builds flavor, while the second rise, or proofing, ensures a light and airy texture. For the second rise, gentle handling is essential. Over-handling can deflate the dough and result in a dense loaf. The poke test—gently pressing a finger into the dough to see how quickly it springs back—is a reliable indicator of readiness.

Finally, baking to the correct temperature and for the right duration is vital. A preheated oven ensures an initial burst of heat that helps the loaf achieve a good “oven spring.” Tapping the bottom of the baked loaf to hear a hollow sound is a traditional test for doneness, but for absolute certainty, an internal thermometer reading of 94C/200F guarantees a fully cooked loaf. Allow your beautiful semolina and rosemary bread to cool completely on a wire rack before slicing. This allows the internal structure to set and prevents a gummy texture, ensuring every slice is perfect.

Semolina And Rosemary Bread

Servings 1 loaf

Author Domestic Gothess

Ingredients

250 g (2 cups) strong white bread flour
250 g (2 cups) fine semolina
7 g (2 tsp) fast action yeast
1 tsp salt
2 tbsp honey
50 ml (scant ¼ cup) olive oil
2 tbsp finely chopped fresh rosemary
300 ml (1 + ¼ cups) lukewarm water
olive oil and flaky sea salt to finish

Instructions

Place the flour, semolina, yeast, salt, honey, olive oil and rosemary in a large bowl, add the water and mix everything together to form a rough, slightly sticky dough. Turn it out onto an un-floured surface and knead for 10 minutes or so until it is smooth and elastic. Place the dough in a lightly greased bowl, cover and leave to rise until at least doubled in size, 1-1 ½ hours.
Line a baking sheet with greaseproof paper. Knock the risen dough back by giving it a brief so second knead. Divide it into 3 equal pices and roll each one out into a long sausage, about 35cm long; pinch the ends together tightly then plait them, pinch the other ends together tightly to seal and transfer the plait onto the prepared baking sheet. Cover with lightly oiled clingfilm and set aside to rise until doubled in size and the dough springs back slowly if you gently poke it with a finger, about 45 minutes.
Meanwhile, heat the oven to 190C/375F/gas mark 5. Once the dough is risen, brush it gently with a little olive oil and sprinkle with flaky sea salt. Bake for 30-45 minutes until golden and the loaf sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F. Transfer to a wire rack to cool before slicing.

Enjoying and Storing Your Homemade Semolina Rosemary Bread

Once your beautiful semolina and rosemary bread has cooled, it’s ready to be devoured! The beauty of this loaf is its versatility. For a delightful breakfast or afternoon treat, slice it and toast lightly, then spread with butter, honey, or your favorite jam. The subtle sweetness from the honey in the dough, combined with the fragrant rosemary, truly complements these toppings. For a savory experience, pair it with soft cheeses like brie or goat cheese, or use it to make incredible sandwiches with cured meats and fresh vegetables. It’s also fantastic simply dipped in a good quality olive oil with a pinch of black pepper and sea salt.

To keep your homemade bread fresh, store it at room temperature in an airtight container or a bread bag. Avoid refrigerating bread, as this can make it stale faster. If you won’t be finishing the loaf within a few days, consider slicing it and freezing the slices. When you’re ready for a fresh piece, simply pop a frozen slice directly into the toaster. This ensures you can enjoy the incredible flavors of your semolina and rosemary bread long after it’s baked, always having a delicious, rustic option on hand. This bread is more than just a recipe; it’s an experience, from the hands-on satisfaction of baking it to the pure joy of sharing its incredible taste with loved ones.

More Bread Baking Inspiration

If you’ve enjoyed baking this fragrant semolina and rosemary bread, you’re likely eager to explore more delightful bread recipes. The world of homemade bread is vast and incredibly rewarding. For some more delicious bread baking inspiration, delve into these fantastic recipes from my fellow bakers and myself:

Discover a hearty Rosemary Spelt Bloomer by Vikalinka, offering a different take on rosemary bread with the goodness of spelt flour.
Indulge your sweet tooth with an Easy Chocolate Orange Loaf from Patisserie Makes Perfect, a delightful treat for any time of day.
For a crowd-pleasing option, try the Herby Tear and Share Potato Bread by Supergolden Bakes, perfect for gatherings.
Explore unique flavor combinations with the Apricot & Lavender Marmalade Pull-Apart Bread by Butter and Brioche, an elegant and aromatic choice.
Or, for those who love a rustic, wholesome loaf, check out my very own Marbled Rye Bread, a beautiful and flavorful alternative.

Each of these recipes offers a unique baking adventure and a delicious reward. Happy baking!

I am delighted to share this incredible semolina and rosemary bread recipe with the wonderful communities of Fabulous Foodie Fridays, Fiesta Friday, Foodie FriDIY, Foodie Friends Friday, Friday Favourites and Friday Features. These link-up parties are fantastic for discovering new recipes and connecting with fellow food enthusiasts!