What is Sicilian Bread?

Sicilian bread is a favorite snack for locals. The traditional loaf was made from yeast, rye flour, and water, and carried the imprint of the individual family or village. However, due to modern conveniences, this traditional loaf is often sold as commercial bread. Despite this, Sicilian bread remains a must-have on the Sicilian table. Let’s learn how to make it.

In Sicily, breads are a vital part of religious rituals. They are shaped like fish or horseshoes. Some are even Jewish-inspired, while others are influenced by Arab, Jewish, and Norman influences. In addition, there are boiled varieties, such as pane squaratu, which are laced with anise seed. While many Sicilians enjoy the flavor of their boiled bread, this type is incredibly dense and moist.

The recipe for Sicilian bread involves the use of semolina flour, yeast, water, and salt. The flour is golden yellow and has a coarser grind than dry pasta. This type of semolina is known as farina di semola rimacinata in Sicily. The bread is traditionally made a day before it is baked, so that it can rise overnight. After the first rise, the dough should be chilled to room temperature.

When making Sicilian bread, you can use different flours. One way to make Sicilian bread is to combine semolina with unbleached all-purpose flour. The combination of the two will make the bread more dense and more chewy. The addition of olive oil to the recipe will change the taste and give it a soft crumb. Sprinkle one-third cup of sesame seeds on the crust of the bread. To get the best taste, Sicilian bread can be made with 100% white flour or with integrale.