Friselle are a classic of the Apulian tradition, crunchy and light, perfect for filling with tomato, extra virgin olive oil, and oregano, or for enjoying as a healthy snack. The combination of whole wheat flour and flour 00 makes the dough more flavorful and balanced.
Dissolve the dry brewer's yeast with the sugar in 100 ml of lukewarm water and let it rest for 10 minutes until it becomes frothy.
In a large bowl, combine the two flours and salt; pour in the dissolved yeast and the remaining water.
Knead for about 10 minutes until you achieve a smooth and elastic dough, adding the extra virgin olive oil towards the end of the kneading.
Cover the dough with a damp cloth and let it rise for about 1-2 hours, or until it has doubled in volume.
Take the dough and shape it into long and thin cylinders, similar to small rolls.
Place the cylinders on a lined baking sheet and let them rise for another 30 minutes.
Bake in a preheated oven at 200°C for about 20-25 minutes until golden brown.
Remove from the oven, let cool, and cut the cylinders in half to obtain the classic elongated ring shape.
Place the friselle back in the oven at 100-120°C for about 30-40 minutes to let them dry completely and become crispy, turning them halfway through cooking.
Large bowl
Damp cloth
Baking sheet
Oven
Cutting board and knife
Store in a paper bag or in a bread container at room temperature for 2-3 days. They can be frozen after the first baking and thawed before the second drying.
To serve: quickly soak the friselle in water, drain them slightly and dress with fresh tomato, extra virgin olive oil, oregano, and a pinch of salt.
Italy, Puglia
| Energy (kcal) | 339.25 |
| Carbohydrates (g) | 32.06 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 21.86 |
| of which Saturates (g) | 3.12 |
| Protein (g) | 5.01 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.42 |
