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 taste. Its variety of use is what regular bread can just dream of.
Yeast, water and flour are 3 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 gets cut in half crosswise and toasted in the oven to perfection.
You can store friselle in the pantry until next summer, even though I doubt each batch will last THAT long!
But because of its 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 also use friselle instead of your morning toast topped with your favorite jam – for sweet breakfast.
Or make savory version of friselle with salmon.
What ever you choose, with friselle it just CAN’T go wrong.
This frisella recipe is slightly enhanced from the traditional “poor man” version.
Using a mix of whole wheat and regular flour adds a light but very distinctive flavor that make a company to just anything you put on top. Plus, an added health benefit – boom! 🙂
Classic Friselle Pugliesi are quickly dipped in water, topped with fresh tomatoes and dressed with lots of dried oregano and olive oil.
Try that first and then go creative to find YOUR perfect frisella.
As always, would love to hear about your version it in the comments below 😉
Mine favorite this summer is frisella topped with fresh chopped salad. Yum!
Friselle Pugliesi - Twice Baked Italian Snack Bread
- 2 cup all purpose flour
- 1 cup whole wheat flour
- 1 ¼ cup lukewarm water
- 1 tsp dry yeast
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- Start by mixing yeast in lukewarm water Let it sit for about 10 minutes, stir well until the yeast is completely dissolved.
- In a large bowl add flour, yeast and water mix. Knead with a dough hook starting on low and slowly increasing to high speed. In this recipe kneading can be done by hand as well, without a standing mixer.
- Add a pinch of salt and a splash of extra virgin olive oil. Knead for another minute or two. The dough should come out smooth but still soft and just slightly sticky.
- Transfer it to a bowl greased with an olive oil. Cover with a plastic wrap and let it sit for 2 hours in a warm place until it’s almost doubled in size.
- At this point generously flour the surface and let the dough come out of the bowl turning it upside down. Divide in 6-8 equal pieces, depending on how large or small your want your friselle to be.
- Using your hands roll each piece against the cooking surface to approx 6-7 inch long. Lightly pat it with the fingers through the center and fold each dough rope forming a ring (bagel 🙂 ) shape. Secure the ends.
- Place friselle on a baking pan lined with parchment paper. Let rise for 40-60 minutes until double in size.
- Bake at 480F for 12-15 minutes. Let cool until you can touch friselle with your hands.
- Split each frisella in half using a sharp bread knife and place back on the baking pan cut side up. Bake for 30-40 minutes at 350F.