Classic Sicilian semolina bread made with semolina flour, golden and fragrant with a crunchy crust covered in sesame seeds. Known as Pane Siciliano, this traditional bread pairs perfectly with Italian meats and cheeses.
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Dissolve yeast in lukewarm water with honey and let sit for 5-10 minutes until frothy
Mix semolina flour, bread flour, and salt in a large bowl
Add the yeast mixture and olive oil to the flour mixture
Mix until a rough dough forms, then knead for 8-10 minutes until smooth and elastic
Place dough in oiled bowl, cover, and let rise for 1-2 hours until doubled
Punch down dough and turn onto lightly floured surface
Divide dough in half and shape into traditional 'occhi' (eyes) shape or desired form
Place shaped loaves on parchment-lined baking sheets
Cover and let rise for 45-60 minutes until puffy
Preheat oven to 400°F (200°C)
Brush loaves with beaten egg and sprinkle generously with sesame seeds
Bake for 25-30 minutes until golden brown and hollow-sounding when tapped
Cool on wire racks before slicing
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