1C Semolina
2 1/4C 00 Flour
1C warm water
Salt

1. Sift semolina, 00 & salt into a mound
2. Make a well in the center, pour water into well
3. Combine water and flour to create a smooth elastic dough ball.
4. Wrap dough in plastic and let rest for 1 hour
5. Divide dough, roll out 1/2″ ropes, cut into 1/4″ pieces
6. Press and turn with thumb to create “ears”

The Serious Eats newsletter arrived in my inbox with this intense 2 day Sicilian pie recipe heavily influenced by Dom DeMarco of Di Fara.

I halved the recipe following it pretty much spot on.  I was a little worried that the “biga” was too dry and wouldn’t ferment properly. I found it the next morning literally exploding out of the bowl looking more like the “sponges” I’ve worked with in the past.  

The 2 day proofing process really pays off in this recipe. The crust it produces is so airy, reminiscent of a soft focaccia bread.

I only wish I put the cheese on 1 minute later to get just a bit more char on the crust.

Semolina Bread

Soft rolls

Margarita

Spinach, pesto, egg & ricotta