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.