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Sicilian Bread

A community recipe by

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This is really fantastic, especially drizzled with olive oil and sprinkled with salt. I was given this by a friend - I can't remember which cookbook it is from, but the notes say it makes excellent panini and bruschetta as well. I've made it without the sesame seeds, without baking tiles, and without the water spraying, and it still turned out delicious.


Serves: 6

  • 1 packet dried yeast
  • 1½ cups lukewarm water
  • 1 teaspoon extra virgin olive oil
  • 17½ fluid ounces golden durum flour (or semolina - if using semoline, grind in a blender a quarter cup at a time with some of the white flour until it becomes powdery)
  • 2 teaspoons sea salt
  • 1¾ cups white flour
  • ¼ cup sesame seeds (unhulled)


Sicilian Bread is a community recipe submitted by rachelak and has not been tested by so we are not able to answer questions regarding this recipe.

  • Dissolve yeast in warm water, let stand 5-10 min. until creamy. Stir in olive oil.
  • Mix together golden durum flour and salt. Stir into yeast mixture, slowly stir in 1/2 C. white flour. Spread 1 C. white flour on work surface and turn the dough out onto the flour. Knead until silky, about 10 minutes. Work in more flour as needed.
  • Form dough into ball, oil large bowl, place dough in bowl, turning to coat with oil. Cover, let rise 1 1/2 hrs. or until doubled. Without punching down, shape dough into loaf.
  • Heavily dust a peel or baking sheet with flour. Place loaf on baking sheet or peel and brush with water.
  • Sprinkle with sesame seeds and press seeds into dough. Cover and let rise for 40 min. Gently reshape dough and let rest for 10 min.
  • Preheat oven to 425 for 30 min to 1 hour, with stone or tiles in middle rack. Spray oven with water to create steam.
  • Slide bread onto baking stone and spray again. Bake for 10 minutes, spraying with water 1 or 2 times. Reduce heat to 400 and bake 40-50 minutes until golden brown and sounds hollow.
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