Pane Siciliano – Traditional Sicilian Sesame Bread

Introduction

Pane Siciliano is a beautifully golden, sesame-crusted Italian bread known for its soft interior and slightly crisp exterior. Originating from Sicily, this traditional loaf is often shaped into an “S” or spiral form and features a distinctive coating of sesame seeds that add nutty flavor and delicate crunch. The dough is typically made with semolina flour, which gives the bread its signature yellow hue and subtly sweet, earthy taste. The first time I baked Pane Siciliano, I was immediately drawn to its aroma—rich, toasty, and deeply comforting. It pairs wonderfully with olive oil, cheeses, soups, or simply enjoyed on its own while still warm. This bread feels rustic yet refined, making it a beautiful addition to any table. Whether you are new to bread baking or experienced with yeast doughs, Pane Siciliano offers a rewarding and authentic baking experience.

Why You’ll Love This Recipe

Pane Siciliano delivers a crisp sesame crust with a tender, airy crumb inside. It is versatile enough for sandwiches, dipping, or serving alongside hearty meals. The semolina flour creates a distinct texture and flavor that sets it apart from standard white bread, while the sesame seeds add visual appeal and depth. Despite its artisan appearance, the preparation is straightforward and achievable at home.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Semolina flour
This finely milled durum wheat flour gives Pane Siciliano its characteristic golden color and slightly sweet, nutty flavor. It also contributes to the bread’s firm yet tender structure.

Bread flour
Bread flour provides additional gluten strength, helping the loaf achieve a light, airy crumb and good rise.

Active dry yeast
Yeast allows the dough to rise and develop flavor during fermentation. Proper activation ensures a well-structured loaf.

Warm water
Water hydrates the flour and activates the yeast. It should be warm but not hot to protect yeast activity.

Salt
Salt enhances flavor and controls yeast fermentation, balancing the sweetness of the semolina.

Olive oil
A small amount of olive oil enriches the dough, adding subtle flavor and softness to the crumb.

Sesame seeds
These coat the exterior of the loaf, creating a crisp, nutty crust that defines this traditional bread.

Honey (optional)
A touch of honey can enhance fermentation and contribute mild sweetness. I have used it occasionally, and it adds a pleasant depth without overpowering the bread.

Directions

Begin by dissolving the active dry yeast in warm water and letting it sit for about five minutes until foamy.

In a large mixing bowl, combine semolina flour, bread flour, and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and allow it to rise in a warm area for approximately 1 to 1.5 hours, or until doubled in size.

Once risen, gently deflate the dough and shape it into a long rope. Form it into an “S” shape or spiral and place it on a parchment-lined baking sheet.

Lightly brush the surface with water and generously sprinkle sesame seeds over the top, pressing gently to adhere.

Cover loosely and allow the loaf to rise again for about 30 to 40 minutes.

Preheat the oven to 400°F (200°C). Bake for 25 to 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Allow the bread to cool on a wire rack before slicing.

Equipment needed : Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe yields one large loaf, approximately 10 slices.
Preparation time: 20 minutes
First rise: 1–1.5 hours
Second rise: 30–40 minutes
Baking time: 25–30 minutes
Total time: Approximately 2.5 hours

Storage/reheating

Store Pane Siciliano in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to two days. For longer storage, freeze sliced portions in an airtight bag for up to two months. Reheat in a 350°F oven for 5–8 minutes to refresh the crust.

Variations and Customizations

Pane Siciliano offers room for subtle adaptations while maintaining its traditional character. For a deeper flavor, allow the dough to ferment slowly in the refrigerator overnight before shaping. This enhances complexity and improves texture.

You may shape the dough into smaller individual rolls instead of one large loaf. These are ideal for sandwiches or serving at gatherings.

For a slightly crispier crust, place a small pan of water in the oven during baking to create steam. This encourages better oven spring and a glossy finish.

If you prefer a softer crust, brush the loaf lightly with olive oil immediately after baking.

Whole wheat flour can replace a portion of the bread flour for a heartier flavor, though it will produce a denser crumb.

Some bakers incorporate fennel seeds for an aromatic twist common in certain Sicilian regions.

Finally, experimenting with sourdough starter instead of commercial yeast can add tanginess and additional depth, though the preparation time will increase.

Nutrition and Dietary Info

Approximate nutrition per slice:

Nutrient	Amount per Serving
Calories	180 kcal
Protein	6 g
Carbohydrates	32 g
Fat	3 g
Saturated Fat	0.5 g
Fiber	2 g
Sugar	1 g
Sodium	320 mg

Values may vary depending on portion size and ingredient brands.

Expert Tips & Customizations

Proper Kneading
Ensure the dough is smooth and elastic before the first rise for optimal texture.

Controlled Proofing
Avoid over-proofing, which may cause the loaf to collapse during baking.

Even Sesame Coating
Press seeds gently into the surface to prevent them from falling off.

Steam for Crust
Adding steam during baking improves crust development.

Cooling Time Matters
Allow the bread to cool fully to set the crumb before slicing.

FAQs

Can I use only semolina flour?

Using only semolina may result in a denser loaf; combining with bread flour improves structure.

Why is my crust too hard?

Overbaking or insufficient steam can lead to an overly thick crust.

Can I make this bread without sesame seeds?

Yes, though sesame seeds are traditional and provide distinctive flavor.

Is Pane Siciliano sweet?

It has a mild natural sweetness from semolina, but it is not a sweet bread.

Can I prepare the dough in advance?

Yes, refrigerating the dough overnight enhances flavor development.

How do I know when it is fully baked?

The loaf should be golden and sound hollow when tapped underneath.

Conclusion

Pane Siciliano is a classic Sicilian bread that combines rustic charm with refined flavor. Its golden semolina crumb and nutty sesame crust make it both visually striking and deeply satisfying. With simple ingredients and traditional technique, this bread brings authentic Italian warmth to any kitchen.

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