Friselle are a typical dish from Southern Italy, a type of very hard twice-baked bread that is usually soaked and seasoned with tomatoes, extra virgin olive oil, salt, and oregano.
They are a quintessential summer dish, a quick meal perfect for snacks, lunch, or dinner, simple to make and very delicious. They are made with a simple dough of flour, water, yeast, salt, and oil and have a characteristic double baking that makes them hard and allows them to be stored for several days and used as needed after softening them with a little water.
Read on to learn how to make friselle with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10 1/2 oz all-purpose flour (or half all-purpose flour and half durum wheat semolina)
- 1 cup cup water (warm)
- 1 tsp active dry yeast (or 12 g of fresh yeast)
- 1 tbsp extra virgin olive oil
- 1 tsp salt
How to Prepare Friselle
Put the flour in a bowl and add the active dry yeast (if you are using fresh yeast, crumble it and dissolve it in a bit of the water required for the recipe) and mix thoroughly.
Add the rest of the water gradually, without stopping mixing, then add the salt.
Knead thoroughly with your hands and also add the extra virgin olive oil to make the dough more elastic, continuing to knead until you get a smooth and homogeneous dough.
Cover it with a clean cloth and let it rise for a couple of hours until doubled in size.At the end of the rising time, flour a work surface, pour the dough onto it, knead it lightly, and divide it into six equal parts.
Round each part, then create a hole in the center with your fingers to form rings.
Line a baking sheet with parchment paper, place the rings on it spaced apart, cover them with a cloth, and let them rise for half an hour.After this second rising phase, preheat the oven to 356°F (180°C) fan mode.
Bake the rings for ten minutes, then take them out, let them cool slightly, and cut them in half horizontally.
Put the friselle back on the baking sheet and bake them at the same temperature for another twenty-five minutes until golden brown.
Notes
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Questions and Answers
How and for how long do friselle keep?
You can store them well sealed in a paper bag for six to seven days.
