Sensational Semolina Bakes

Although it’s an Italian pantry staple, semolina flour is used throughout the Mediterranean and the world. Explore the diverse ways we’ve incorporated this unique flour into these mouthwatering bakes.

A blend of all-purpose and semolina flours gives these cookies a unique thick and chewy texture. 

Locally called politiko Thessalonikis, this rich cake is topped with a blanket of ground cinnamon.

Sfogliatelle, meaning “thin layer” or“thin leaf,” are divine pastries from the Campania region of Italy.

This delightful French cake, known as gâteau de semoule, is a simple yet elegant dessert that showcases the rich, buttery flavor of semola flour, which is finely ground semolina.

If you’re looking to make a homemade version of that favorite Cheese Breadsticks from your beloved pizza establishment, this recipe delivers.

Fluffy whipped mascarpone frosting works as a creamy counterpoint to acidic and savory flavors of fresh lemon and bright olive oil.

With a light drizzle of olive oil and a sprinkling of aromatic herbs, this chewy Italian bread is as simple as it is flavorful.

For more ways to bake with semolina flour, pick up your copy of our January/February 2025 issue.