bread baking sardinian

Sardinian Potato Bread (Moddizzosu)

A soft Campidano bread made with semolina, a little flour, boiled potato, lard, yeast, and warm water. It stays tender for days.

Dairy-Free Nut-Free
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Prep 45 min
Cook 35 min
Total 1h 20m
Servings 12
Difficulty Advanced

Ingredients

Dough

Leavening

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Instructions

  1. Boil the potatoes until tender, peel them while warm, and mash them smoothly.

  2. Combine the semolina, flour, yeast, salt, and honey in a large bowl. Add the mashed potato and lard.

  3. Pour in the warm water gradually and knead until a smooth, cohesive dough forms.

  4. Turn the dough onto the counter and knead for about 15 minutes. It should become elastic and only lightly tacky.

    Tip: Resist loading it with extra flour. The dough should stay soft.

  5. Cover the dough and let it rise for about 4 hours, or until doubled.

  6. Shape it into one large round loaf or two smaller rounds. Dust the top lightly with semolina and let it rise again until puffy.

  7. Bake at 425 F for 30 to 35 minutes, until richly colored and hollow-sounding when tapped underneath.

  8. Cool completely before slicing so the crumb sets.

Storage & Meal Prep

Wrap it in a cloth once fully cool. It keeps its softness for 3 to 4 days and freezes well.

Variations

  • With Sourdough: Replace the yeast with active starter and extend the rise substantially.
  • With Herbs: Add chopped rosemary or dried oregano to the dough.
  • As Small Loaves: Divide into smaller rounds and shorten the baking time slightly.

FAQ

What is moddizzosu?

Moddizzosu is a soft round bread from southern Sardinia, especially the Campidano area, made with semolina, flour, potato, and fat for tenderness.

Why add potato to the dough?

Boiled potato keeps the crumb moist, makes the dough softer, and helps the bread stay tender for longer.

Do I need lard?

Lard is traditional and gives the bread its characteristic softness. You can replace it with olive oil, but the texture will be a little different.

Interactive Nutrition Map

12 Servings

Customize Ingredients

Vegetables
Potato (Yellow)
500 g
Grains & Bread
Semolina Flour
800 g
Wheat Flour
200 g
Oils & Fats
Lard (Strutto)
100 g
Herbs & Spices
Salt
12 g
Sweeteners
Honey (Raw)
7 g
Baking
Active Dry Yeast
7 g
Liquids
Water
474 g

Per Serving

503kcalCalories
17gProtein
101gCarbs
3gFat
6gFiber
Sodium
27mg1% DV
Potassium
400mg9% DV
Calcium
26mg2% DV
Iron
5.3mg29% DV
Magnesium
67mg16% DV
Vitamin C
8.2mg9% DV
Vitamin A*
0µg0% DV
Vitamin K
0.8µg1% DV
Folate
148µg37% DV
Semolina Flour
Wheat Flour
Potato (Yellow)
Lard (Strutto)
Active Dry Yeast
Honey (Raw)
Water
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sardinian Potato Bread belongs on the Sardinian home table. I build it around semolina flour, all-purpose flour, and potato.

I boil the potatoes until tender, peel them while warm, and mash them smoothly. I combine the semolina, flour, yeast, salt, and honey in a large bowl. I add the mashed potato and lard.

I bake at 425 F for 30 to 35 minutes, until richly colored and hollow-sounding when tapped underneath. I cool completely before slicing so the crumb sets.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals