Friselle are a classic of Puglian tradition, crunchy and light, perfect to top with tomato, extra virgin olive oil and oregano, or to enjoy as a healthy snack. The combination of whole wheat flour and 00 flour makes the dough more flavorful and balanced.
Dissolve the dry yeast with the sugar in 100 ml of lukewarm water and let rest for 10 minutes until foamy.
In a large bowl, combine the two flours and the salt; pour in the dissolved yeast and the remaining water.
Knead for about 10 minutes until you obtain a smooth and elastic dough, adding the extra virgin olive oil toward the end of kneading.
Cover the dough with a damp cloth and let rise for about 1-2 hours, or until doubled in volume.
Take the dough and shape long thin cylinders, similar to small rolls.
Place the cylinders on a lined baking tray and let rise another 30 minutes.
Bake in a preheated oven at 200°C for about 20-25 minutes until golden.
Remove from the oven, let cool and cut the cylinders in half to obtain the classic elongated doughnut shape.
Return the friselle to the oven at 100-120°C for about 30-40 minutes to dry them completely and make them crunchy, turning them halfway through baking.
Large bowl
Damp cloth
Baking tray
Oven
Cutting board and knife
Store in a paper bag or in a bread box at room temperature for 2-3 days. They can be frozen after the first baking and thawed before the second drying.
To serve: briefly soak the friselle in water, drain them lightly and dress with fresh tomato, extra virgin olive oil, oregano and a pinch of salt.
Italia, 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 |
