Italian flour for pizza, focaccia and bread – Semolina Rimacinata

Yeast bread with the color of the sun

Semolina gives the dough a firm structure, a springy crumb and a beautifully baked crust. It combines perfectly with olive oil, seeds or herbs – such as rosemary.

Homemade focaccia and rustic pastries

Ideal for savory pancakes, buns or ciabattas. The dough gains character, density and flavor that cannot be easily imitated.

Pizza or pasta (as a bonus)

In addition to bread, semolina is also great for homemade pizza or fresh pasta. The dough is non-sticky, holds its shape and has a pleasantly firm bite. Typical uses include ravioli, gnocchi or pappardelle.

Semolina is a little more labor-intensive, but it will reward you with beautiful pastries.

Start with a smaller portion of the dough and see what it can do. Semolina isabsorbs water like a sponge– but at first it doesn't look like it at all. The dough feels stiff and dry, you want to add water... but wait. Give it a 10-15 minute break and you'll see how it softens on its own.Patienceis the key here.

And if the dough cracks or is brittle? It's not your fault –semolina gluten is differentthan plain flour. It is not as flexible, but it is firmer. That is why it is advisable to mix semolina - for example, half and half with bread flour.

If you lovecrispy crust, you'll be thrilled with it. It will take focaccia with olive oil and salt or dry-baked ciabatta to a new level. And when you're rolling out the dough, feel free to sprinkle it with this flour - not only will it not stick, but it will create a soft golden crust on the surface.

30 to 50% Semola Rimacinata + 50 to 70% wheat bread flour → elastic dough with a crispy crust and beautiful color.