Friselle Pugliesi - Twice Baked Italian Snack Bread
Like most of the iconic Italian recipes, friselle are super simple but PACKED with magical qualities. Their variety of use is what regular bread can just dream of.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
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.
How to enjoy friselle: Quickly deep frisella in water, top with cherry tomato halves squeezing tomato juice on top (classic) or simple fresh tomatoes cut in cubes. Sprinkle with salt and dry oregano. Finish with a splash of extra virgin olive oil.