The durum wheat semolina flatbread is a very simple focaccia made with dry yeast, a few folds, rising time, and voilà, you have a tasty appetizer to top as you like. We garnished this one with burrata and mortadella, but you can make it with olives and cherry tomatoes, with oil and rosemary (in my opinion the best), or with cooked ham.
The semolina flatbread can be made with a mixer or by hand, it’s important to knead well and for a long time, then do a series of folds to achieve a very soft and well-risen focaccia, not too thick but not too thin either, give it a try.
If you like focaccia, you can read my other recipes below, then let’s go right after the photo to discover how to prepare the durum wheat semolina flatbread!!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Durum Wheat Semolina Flatbread Ingredients
- 3 1/4 cups remilled durum wheat semolina
- 1/2 tsp dry yeast
- 1 1/3 cups water
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- 3 1/2 oz mortadella (or cooked ham)
- 5 1/4 oz burrata
Durum Wheat Semolina Flatbread Preparation
To prepare the durum wheat semolina flatbread, mix the semolina with the dry yeast in the mixing bowl or a large bowl if you want to do it by hand.
Add 1 cup of water and knead very well for 7/8 minutes, gradually adding a little water at a time until absorbed.
The amount of water varies from season to season and depending on the brand of semolina you use, so adjust accordingly. You should get a compact but elastic dough, not sticky or dry.
Finally, add the salt and finish kneading.
Turn the dough onto a work surface, sprinkle with a little semolina, then roll out into a rectangle, fold it in half lengthwise, and roll it like a sausage.
Work quickly to form the sausage into a ball, place it in a bowl, cover with plastic wrap, and leave in the fridge for 24 hours.
The next day, roll out the durum wheat semolina flatbread on a work surface sprinkled with a little semolina, fold it in half, roll it up, and let rise covered with a cloth for 2 hours.
Drizzle the baking tray with extra virgin olive oil, preheating the oven to 482°F in static mode.
Spread the durum wheat semolina focaccia in the tray, using your fingertips to stretch it to the edges.
Bake the focaccia on the lower rack of the oven for 12 minutes, remove, brush with olive oil, distribute the burrata and mortadella as desired, and bake for another 4 minutes to melt the burrata.
Remove from the oven, cut the flatbread into squares or rectangles and..
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How to Store the Durum Wheat Semolina Flatbread
You can store it in the fridge for 2 days once filled, in an airtight container.
Without filling, the focaccia keeps in a paper bag for 2 days.
Other Recipes
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