This bread brings me back home, to Brasil, where fresh loafs of semolina bread, sit inside huge baskets at bakeries. All you need is a pad of salted butter, or a little extra virgin olive oil and it's a meal. This is a dense loaf. Also very common in Italy's bakeries.
Jeff Hertzberg and Zoë François from Artisan Bread in Five Minutes a Day say "White, free-form loaves flavoured with semolina and sesame seeds are the fragrant products of southern Italy. Semolina is a high-protein wheat flour that gives loaves a sweetness, and an almost winey aroma. The flavour of the sesame seeds is inextricably linked to the semolina flavour (like caraway and rye). Be sure to use semolina flour that’s labelled ‘durum,’ other semolina flours won’t do as well this method."