Jan 132014

Ciabatta with Semolina (1) ~ Simple Recipes @ Color  Your Recipes

I love baking bread…not only the smell of the bread baking in the oven as well as watching the dough changing its form and texture as it rises. This is a very simple recipe for ciabatta. The only difference from the ones that I had baked before is the addition of semolina flour. Semolina flour as you might know is commonly used for making pasta. The addition of semolina flour gives the ciabatta a slightly chewier texture and intense color.

The dough might be harder to manage since it is pretty wet, but all well worth it! The ciabatta turned out great, the crumb was loaded with different sizes of air pockets, and the texture was chewy…delicious.


Biga Starter

½ cup bread flour
Pinch of yeast
¼ cup water at room temperature


¾ cup bread flour
¼ cup semolina
¼ teaspoon yeast
2/3 teaspoon salt
½ cup water at room temperature
All the biga prepared above

Ciabatta with Semolina (2) ~ Simple Recipes @ Color  Your Recipes

Ciabatta with Semolina (3) ~ Simple Recipes @ Color  Your Recipes



Mix all the ingredients for the biga in medium bowl. Cover with plastic and leave at room temperature up to 24 hours or overnight


Place all the ingredients of the dough in the bread machine and the biga. Turn on the bread machine to the kneading setting and let it mix/knead by occasionally scrapping the side of the mixing bucket.

The dough will be moist, after kneading for a while the gluten will form and the dough will not stick so much at the walls of the bucket.

If the dough does not pull away from the wall of the mixing bucket add ½ tablespoon of bread flour.

Once the cycle ends, place the stretchy dough in a very well oiled bowl. Make sure that the bowl is big enough because the dough will triple in size.

Cover with plastic wrap or kitchen towel. Let rise until triple.
Dust flour onto a surface and gently scrape the dough. Dust more flour on top, form a rectangle by pushing the sides of the dough.

Flip the dough on a cookie sheet with a parchment paper lightly dusted with flour. Top the dough with some more flour and cover loosely with plastic wrap and let rise until double of its initial size.

An hour or so before baking, put the baking stone into the oven on the lowest rack and preheat to 475 degrees. Place a pan or tray underneath it on the floor of the oven to preheat with the stone.

Slide the parchment paper to the stone and add ice cubes to the empty tray. Close the oven door and let if bake for 5 minutes, then turn the temperature to 450 degrees and bake for another 20 minute, rotating the stone once in between the baking time.

Once done with the baking time, turn off the oven and at the end of cooking turn off the oven and leave the loaf for 5 minutes with the door slightly open.

Let the loaf cool on the rack and serve warm.

Ciabatta with Semolina (4) ~ Simple Recipes @ Color  Your Recipes

Ciabatta with Semolina (5) ~ Simple Recipes @ Color  Your Recipes

Ciabatta with Semolina (6) ~ Simple Recipes @ Color  Your Recipes

Curiosity Corner Nov 2013
Did you know that semolina flour is high in gluten? Pasta made with semolina have a firm texture and hold its shape well. Since semolina is made from durum wheat, people that are sensitive or allergic to gluten should avoid eating semolina

Have a wonderful week and thank you so much for visiting Color Your Recipes!

  60 Responses to “Ciabatta with Semolina”

  1. Hi Juliana!
    Have I told you how much I am enjoying your newly designed blog. It’s so inviting and cheerful and of course Colorful too:)

    Your bread looks absolutely heavenly. The texture is amazing! I have made a semi-resolution to bake bread during the course of 2014, at least once. We’ll see, lol…In the meantime, I will just dream about your chewy delicious Ciabatta. Thank you so much for sharing, Juliana…Have a wonderful week:)

  2. I also love baking bread. There’s something so special about it all, isn’t there? Have a great week ahead!

  3. Hi Juliana,
    What a fantastic ciabatta and the texture, I have to tell is so perfect and stunning that I’m drooling!!!
    Cheers my darling and hope you have a fantastic week.

  4. Hi Juliana, I am always so impressed with your bread baking talent. Look at the beautiful crust, crumb, and air pockets! Wonderful ciabatta.

  5. Juliana, your homemade bread looks so light and lovely. I always think bread baking is a wonderful talent! Nice work!

  6. The bread looks and sounds amazing, Juliana! I know my family would love it!

  7. That is a stunning, lovely loaf!

  8. I love, love bread and ciabatta in particular! You made one fine loaf Juliana! Have a great week my friend!

  9. I can see … your ciabatta turned out great : ); you too, have a wonderful week!

  10. Happy New Year Juliana! Your bread looks scrumptious and this is one of my goals this year -to bake more and try new recipes for homemade bread ;) Wonderful re-design and new name for your site-very fresh and colorful ..congratulations ;-)

  11. I do love baking bread. I find it very therapeutic… and I couldn’t agree more about the transformation of ingredients into a loaf of bread… I love it.
    Homemade ciabatta is a beautiful thing such as yours. Yum!

  12. I love homemade bread but don’t make it that often. Your loaf turned out perfect. Great tutorial!

  13. Ju querida que pão espetacular, uma semana abençoada p/ vc, bjs, Ana ;).

  14. Ciabatta is one of my favorite breads but I have never tried making it. Yours looks so good! Love baking bread too but have never tried semolina flour, it sounds like it gives the bread such a great texture :) Thanks for sharing Juliana and hope you have a great week!

  15. Exquisito pan esponjoso me llevo tu receta,abrazos.

  16. Your ciabatta looks and sounds so good…lots of air pockets and a chewy crust is my kind of bread.

  17. That’s a gorgeous loaf of ciabatta you’ve got there, love the large holes! I got to pin this for trying out too!

  18. I just made homemade gravlax, i wish i lived next to you and i can sneak into your kitchen to get the ciabatta for serving my gravlax then Juliana!
    have agreat week my friend…..

  19. Oooooooo Juliana – I love this recipe! I love chewy bread, and this looks delicious! Pinning!

  20. Love that wonderful crust but soft and fluffy interior. You’ve nailed it, Juliana!

  21. Oh my word this looks so light and airy!

  22. I love that every time I stop by here you’re making something that I’m learning at school! We just started working with breads using a biga starter last week, and we will do our own this week. Fresh baked bread is one of the best things ever, and yours looks fabulous!

  23. Incredible! This ciabatta looks absolutely amazing. Love the air pockets! Thanks for the recipe. :)

  24. This is one of my wish lists making it. My favourite bread but never had done it on my own.

  25. I love the addition of semolina to the classic ciabatta recipe. What a great idea, Juliana! xx

  26. Great looking ciabatta, so airy and love that chewier texture.

  27. Oooh, this looks sort of like a nice, crusty French bread! I’ve worked with semolina flour once before, making Baked Semolina mixed with an egg yolk and parmesan cheese. Thanfkully, I don’t need to worry about gluten.Thanks for sharing!

  28. What delicious ciabatta Juliana!!

  29. We bake a lot of bread, but haven’t tried a Ciabatta yet. Need to do that – yours looks wonderful! Thanks so much.

  30. Gorgeous attempt, Juliana! Haven’t seen a ciabatta with semolina.

  31. Hi Juliana,
    This is such a lovely loaf! I love making breads too, and it is always a challenge handling sticky doughs like this! But then, I can see that it is worth all the efforts!
    Have a great weekend!

  32. Love that texture of the ciabatta! It looks better than the loaves I can get from my local bakeries. Great recipe! Thanks for sharing!

  33. Those air pockets look amazing! I really need to learn how to make ciabatta. It is one of my favorite breads and it’s so hard to find a freshly baked loaf of it where I live.

  34. Hi Juliana, your bread look extremely good, very well baked. Love this. I love homemade bread too cos the aroma during baking is really wonderful. Keep up the good job.

    Have a wonderful week ahead,my dear.

  35. This recipe came right on time when I’m in the mood for baking. Its lovely and hopefully the one I bake will turn out so good too.

  36. I have to admit, I have never tried semolina. I love the smell of freshly baked bread too! Your bread turned out beautiful!

  37. Lovely Ciabatta, after CNY, I have to make this..

  38. Juliana, you bake your own ciabatta? I’m in awe! Moreover, it looks so fantastic!

  39. Baking bread is one of my very favorite things to make! It’s so relaxing and the result … so incredibly worth it! I’ve yet to make ciabatta at home – I really need to give it a try! Yours looks awesome!

  40. I too loving baking breads…This Ciabatta looks Awesome..I loved the texture..Thanks for sharing dear..

  41. What a gorgeous loaf! Beautiful texture!

  42. Happy New Year. Looks great over here in your new space and that loaf of bread would be so good right now with some butter. Nothing like a loaf of bread to perfume the kitchen. Hope you have a lovely week.

  43. I love this step by step tutorial! The close up shot of the bread is amazing and I simply have to show this to my husband. While I love to eat bread, he’s the one in the household who loves to make it. :)

  44. What a beautiful loaf of bread, Juliana! I need to try this soon. I find it is so satisfying making my own bread.

  45. There IS something wonderful about the aroma of bread baking. It just says, ‘this is a home that cares’. At least it does for me. :) Your gorgeous bread needs to be at my house today.

  46. This s ciabatta at its best.
    Crunchy crust and soft and fluffy inside, the air pockets look beautiful and the whole treat is impossible to resist.
    Thanks for sharing,Juliana!

  47. What a beautiful bread!!! I would love a piece with butter or olive oil. How delicious it looks.
    Blessings dear. Catherine xo

  48. looks fluffy, home-baked goods look the best.

  49. I absolutely love ciabatta. Your loaf looks fantastic!

  50. Always appreciate reading another bread baking post! Thanks!

  51. …How… HowwwWww?!!!! Lol ^.^

    Hi Juliana, you make bread look so fabulous. It’s perfectly sliced too! I wish I could slice bread as beautifully.

  52. Thanks for sharing about semolina, Juliana! Just learnt a new word today :)

  53. Love the new blog, Juliana!
    And the bread….wow! Looks delicious. Wish I had a piece for my breakfast right now!

  54. Hi Juliana,

    I see your poached fish in my sidebar but it isn’t coming up on your blog. I just wanted to mention it just in case. I’ll check back later to see if it’s fixed:)

  55. Look at that airy texture! Looks fantastic Juliana! Great job!

  56. I am not really into baking but I love it when someone else is baking in the house as the smell of fresh bread baking is just awesome. Ciabatta is one of my favorite bread and it must smell wonderful when you were baking it. Have a good week Juliana! :)

  57. This is a perfect ciabatta! I love baking bread and will have to add this to my to do list. I can smell it from here!

  58. Such a tiny amount of yeast. How interesting. This used to my youngest son’s favorite bread!

  59. There’s nothing like homemade bread – the aroma, the taste, even the texture. Yours looks terrific!

  60. Your ciabatta bread looks amazing! What I like most about baking bread at home is the delicious bread perfume that spreads in the whole house :-)