Friselle is a kind of double-baked bread originated in southern region of Italy, Puglia. Like most of the iconic Italian recipes, it’s super simple but it’s packed with flavor. Friselle variety of uses is what regular bread can just dream about.
Yeast, water, salt and flour are 4 main ingredients. I’m not even sure if water should be counted as an ingredient, but let it be so.
Friselle are baked in the oven for a short time until the dough is well risen and stable. Then each frisella is split in half crosswise and toasted in the oven to perfection.
Table Of Contents
How To Make - Step By Step Pictures
Step 1: Make the dough
- In a large bowl mix both flours with yeast. Add water, roughly mix.
- Add salt and extra virgin olive oil.
- Knead the dough using a stand or hand-held mixer with a dough hook on low speed.
- The dough is ready when a smooth ball has formed.
- When you have a smooth ball of dough (photo 5) cover the bowl with a plastic wrap and let rise until double in size (photo 6). Depending on the room temperature it will take between 2-4 hours.
How to knead the dough without a mixer:
You can easily knead the dough by hand. You don’t need to spend a lot of time of energy doing this. Simply fold the sides of the dough on itself into the center until a ball forms. Let rest for 20-30 minutes making sure to cover it with a plastic wrap! Repeat the process for 2-3 times. After each round of folding the dough will become smoother and smoother.
- Once the dough had doubled in size divide it into 6 equal peaces.
- Fold the sides of each piece in the center than roll each piece against the work top to form a smooth ball of dough.
IMPORTANT: dust the work-surface with flour only very slightly or not at all.
Friselle dough is low hydration so it will hardly stick to the work top.
- Using a rolling pin flatten each piece of dough into a round shape about 4 inch (10 cm) in diameter.
- Using your fingers make a hole in the center of each disk.
- Turn the disk while doing so to smooth out the edge and stretch it slightly.
- As a final result you should have friselle about 5 inch (12.5 cm) in diameter.
- Place friselle on a baking sheet lined with parchment paper.
- Cover with a poly bag and tuck the sides. Cover with a linen towel on top (optional).
- Let rise for 40-60 minutes.
Baking - First Time
Bake in a preheated to 392 F (200C) oven for 12-15 minutes.
Let cool until you can touch friselle with your hands.
Baking - Second Time
Split each frisella in half using a sharp bread knife to form 2 friselle out of one and place back on the baking sheet cut side up.
Bake for 30-40 minutes at 330F (165C).
How To Store
You can store friselle in the pantry in an zip-lock bag for a few months.
But I doubt each batch will last THAT long!
How To Serve & Eat
- Quickly dip frisella in water (photos 1, 2), top with cherry tomato halves squeezing tomato juice on top (photo 3)- the traditional way.
Alternatively you can season it with fresh tomatoes cut in cubes, making sure to use all the juices. - Generously drizzle with extra virgin olive oil (photo 4) and season with salt to taste (photo 5).
- Top with slightly torn fresh basil leaves (photo 6) or dry oregano.
Try that first and then go creative to find YOUR perfect frisella.
More Ways To Use Them
Due to their long shelf-life they are perfect for impromptu bruschetta, panzanella salad or simply used as a piece of bread dunked in your favorite cream soup.
You can top friselle with variety of toppings, cut each in quarters and serve on a big platter as a snack or as an appetizer (even for a big crowd)!
This frisella recipe is slightly enhanced from the traditional “poor man” version with the addition of extra virgin olive oil.
Using a mix of durum wheat semolina flour and and all purpose flour give it light but very distinctive flavor that fits perfectly with virtually anything you put on top.
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Full Recipe
Friselle Pugliesi - Twice Baked Italian Snack Bread
Ingredients
- 2 scant cups all purpose flour - 250 grams
- 1 ⅔ cup semola rimacinata (remilled semolina flour) - 250 grams
- 1 cup + 4 tablespoon water - 275 grams
- 1 ¼ teaspoon instant dry yeast , 5 grams
- 2 tablespoon extra virgin olive oil
- 2 teaspoon salt , 10 grams
Instructions
- In a large bowl mix both flours with yeast. Add water, roughly mix.Add salt and extra virgin olive oil.
- Knead the dough using a stand or hand-held mixer with a dough hook on low speed.The dough is ready when a smooth ball has formed.
- When you have a smooth ball of dough cover the bowl with a plastic wrap and let rise until double in size. Depending on the room temperature it will take between 2-4 hours.
- Once the dough had doubled in size divide it into 6 equal peaces.Fold the sides of each piece in the center than roll each piece against the work top to form a smooth ball of dough.IMPORTANT: dust the work-surface with flour very slightly or not at all. Friselle dough is low hydration so it will hardly stick to the work top.
- Using a rolling pin flatten each piece of dough into a round shape about 4 inch (10 cm) in diameter.
- Using your fingers make a hole in the center of each disk.Turn the disk while doing so to smooth out the edge and stretch it slightly.As a final result you should have friselle about 5 inch (12.5 cm) in diameter.
- Place friselle on a baking sheet lined with parchment paper.Cover with a poly bag and tuck the sides. Cover with a linen towel on top (optional).Let rise for 40-60 minutes.
- Bake in a preheated to 392 F (200C) oven for 12-15 minutes.
- Let cool until you can touch friselle with your hands.
- Split each frisella in half using a sharp bread knife to form 2 friselle out of one and place back on the baking sheet cut side up.
- Bake for the second time for 30-40 minutes at 330F (165C).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don Edgerton says
I failed to see the part where you dip them in water. Did I miss that?
Ellen Salvaggio says
Do you have the recipe for friselle with black pepper and lard, that look like twice baked italian bread slices? I would get them in Addeo and Sons Bakery in Little Italy in The Bronx, NY. Thanks.
Andrea Cimino says
Oh my gosh, I have been looking for that recipe for MONTHS now…that is how I came across a few different versions of friselle. Please let me know if you find them!
Cheers!
Rose says
I like to add a tbsp if chili fllakes/ oregano to the dough mix. Very good! Buonissimi
Italian Recipe Book says
Oh I LOVE the idea of adding simple herb flavor to the dough!
Shannon Crosby says
I had no wheat flour, however i did have bread flour. Used that and it tasted just as good as when I ate them in Basilicata
Guy Cesario says
I've made your recipe several times. Absolutely the BEST. I have on occassion added a tablespoon or two of fennel seed or anise seed to the dough for an extra flavor kick. They are delicious with some homemade pickled eggplant!
Rosalie says
Has anyone made this with more whole wheat and less all purpose flour?
Italian Recipe Book says
Hi Rosalie, I personally have not. You can give a try increasing with a small increment. Make sure still to use the all purpose or bread flour since this is what helps the dough rise. If you do try this let us know how it goes.
Fran says
Rub with fresh garlic (you may want to skip the "dipping in water" part) add a teaspoonful of olive oil, and that's all there is to it. (Rubbing stale bread with garlic and adding whatever oil you have is an old remedy to "deworm" children. It was still commonly used, and believed to work, back in the 1940's in my grandmother's village -- in Burgundy).
I used store-bought "friselle"; I got the impression that one brand was just recycled stale bagels (did not react well to being run under the water tap). The "friselle Pugliese" were better (and much, much bigger than those said to be from Calabria.
Rose says
I barely soak the friselle then rub with a clove of garlic add red pepper oregano and evothe best. I love this frieselle pugliese recipe! Simple and good. Grazie Mille
Merryn says
Very nice indeed, I love how these last for ages (although not in our house) and are the perfect base for garlic, tomato, basil, chilli and lashings of olive oil.
Italian Recipe Book says
Ahah, true! The only downfall is that they're gone before you know 🙂
christie says
Rub with fresh garlic BEFORE wetting it, or serve under scungilli/clams/mussels etc cooked in a fast sauce perhaps with a hint of Chianti , and do not forget the red flakes of death!
Italian Recipe Book says
Mmm that's yummy!