Recipes from Basilicata, Italy: Bread of Matera

Recipes from Basilicata, Italy

Bread of Matera

Country: Basilicata, Italy
Course: Bread
Servings: 12


  • 3 cups durum wheat semolina
  • 1 cup water
  • 1 tsp active dry yeast
  • 1 tsp salt

  1. Dissolve the yeast in a little bit of water. Let stand until frothy.
  2. Sift the semolina with the salt and mix with the remaining water. Add the yeast mixture and knead (or use your bread machine) until you have a nice, smooth dough.
  3. Transfer to a lightly floured bowl and cover with plastic wrap. Let rise in a warm place for two hours.
  4. Punch down and do some more kneading. Return to the bowl and repeatócover with plastic wrap and let rise for another couple of hours.
  5. Transfer to a bread pan and bake at 425 degrees for 15 minutes, then reduce heat to 350 and bake for another 45.
  6. Let cool slightly and then slice and serve.