Rosemary-Semolina Round with Sesame and Sea Salt

Vegetarian
Vegan
Dairy Free
Health score
29%
Rosemary-Semolina Round with Sesame and Sea Salt
45 min.
8
352kcal

Suggestions


Welcome to a delightful culinary adventure with our Rosemary-Semolina Round with Sesame and Sea Salt! This exquisite bread is not only a feast for the eyes but also a treat for the taste buds. With its golden crust and aromatic rosemary infusion, it’s the perfect side dish to elevate any meal.

Imagine the warm, inviting aroma wafting through your kitchen as this bread bakes to perfection. The combination of semolina flour and all-purpose flour creates a unique texture that is both chewy and satisfying, while the sesame seeds add a delightful crunch. Plus, with the added touch of coarse-grained sea salt, each bite bursts with flavor, making it an irresistible addition to your dining table.

This recipe is a fantastic choice for those following a vegetarian, vegan, or dairy-free lifestyle, ensuring that everyone can enjoy its deliciousness. Ready in just 45 minutes, it’s a quick and rewarding project that will impress your family and friends alike. Whether served alongside a hearty soup, a fresh salad, or simply enjoyed on its own, this Rosemary-Semolina Round is sure to become a staple in your home. So roll up your sleeves and get ready to bake something truly special!

Ingredients

  • tablespoon yeast dry (measured from 2 envelopes)
  • teaspoons rosemary leaves fresh minced
  • 0.5 cup olive oil extra virgin extra-virgin
  • teaspoon sea salt coarse-grained
  • teaspoons sea salt fine-grained
  • 2.5 cups semolina flour (pasta flour)
  • servings semolina flour 
  • tablespoon sesame seed divided
  • 2.3 cups unbleached all purpose flour divided ()
  • 1.8 cups water divided (105°F to 115°F)

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • knife
  • whisk
  • plastic wrap
  • spatula

Directions

  1. Place 1 1/4 cups warm water in medium bowl; sprinkle yeast over and stir to blend.
  2. Let stand 5 minutes to soften.
  3. Whisk to dissolve yeast.
  4. Add 1 1/4 cups all purpose flour; whisk until smooth. Cover bowl with plastic wrap.
  5. Let stand at room temperature (about 75°F) until bubbles form and yeast mixture has more than doubled in volume, about 45 minutes.
  6. Whisk remaining 1/2 cup warm water, olive oil, and rosemary in large bowl to blend. Using rubber spatula, mix in semolina flour and 2 teaspoons fine-grained sea salt (dough will be very dry). Stir in yeast mixture. Work in 3/4 cup all purpose flour. Turn dough out onto lightly floured surface. Knead until smooth, adding more all purpose flour by tablespoonfuls if sticky.
  7. Let rest 5 minutes. Knead until dough springs back when pressed with thumb, about 8 minutes.
  8. Lightly oil large bowl.
  9. Transfer dough to bowl; turn to coat. Cover with plastic wrap.
  10. Let rise at room temperature until doubled in volume, about 1 hour.
  11. Transfer dough to lightly floured surface. Flatten dough into 18x12-inch rectangle. Starting from 1 long side, roll tightly to form 2 1/2-inch-diameter, 20-inch-long log. With seam side down, shape log into ring, inserting 1 end into second end; smooth seam.
  12. Line baking sheet with parchment paper.
  13. Sprinkle sheet with additional semolina flour.
  14. Transfer dough ring to prepared sheet, reshaping as necessary to form smooth circle.
  15. Sprinkle with 1 1/2 teaspoons sesame seeds, pressing lightly to adhere. Cover loosely with plastic wrap.
  16. Let bread rise at room temperature until almost doubled in volume, about 45 minutes.
  17. Preheat oven to 400°F.
  18. Remove plastic wrap from bread. Using sharp knife, cut 1/4-inch-deep slit all the way around top of loaf. Spray bread lightly with water.
  19. Sprinkle with 1 1/2 teaspoons sesame seeds and 1 teaspoon coarse-grained salt.
  20. Transfer to oven.
  21. Bake bread 15 minutes, spraying lightly with water every 5 minutes. Continue to bake without spraying until bread is golden brown and sounds hollow when tapped on bottom, about 30 minutes longer.
  22. Transfer bread to rack and cool completely.
  23. *Semolina flour is available at specialty foods stores, Italian markets, and some supermarkets.

Nutrition Facts

Calories352kcal
Protein12.5%
Fat10.79%
Carbs76.71%

Properties

Glycemic Index
17.88
Glycemic Load
19.95
Inflammation Score
-6
Nutrition Score
15.845652235024%

Flavonoids

Naringenin
0.01mg
Apigenin
0.01mg
Luteolin
0.02mg

Nutrients percent of daily need

Calories:351.82kcal
17.59%
Fat:4.14g
6.37%
Saturated Fat:0.58g
3.64%
Carbohydrates:66.24g
22.08%
Net Carbohydrates:62.95g
22.89%
Sugar:0.1g
0.11%
Cholesterol:0mg
0%
Sodium:876.31mg
38.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.8g
21.59%
Selenium:60.13µg
85.9%
Vitamin B1:0.77mg
51.52%
Folate:174.94µg
43.73%
Manganese:0.6mg
29.98%
Vitamin B2:0.5mg
29.51%
Vitamin B3:5.53mg
27.63%
Iron:4.14mg
23.02%
Fiber:3.29g
13.17%
Phosphorus:120.22mg
12.02%
Copper:0.2mg
10.19%
Magnesium:37.22mg
9.31%
Zinc:0.93mg
6.22%
Vitamin B5:0.53mg
5.32%
Vitamin B6:0.09mg
4.3%
Potassium:146.96mg
4.2%
Vitamin E:0.61mg
4.08%
Calcium:26.47mg
2.65%
Vitamin K:1.73µg
1.65%
Source:Epicurious
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