The Puglian frisa is a masterpiece of Salento tradition, representing summer in Salento. The frise are strictly seasoned with cherry tomatoes, salt, extra virgin olive oil, tuna, and fresh basil. Here's the recipe to make them at home!
In a bowl, mix the water, yeast, and sugar. Let it rest until bubbles form on the surface.
Knead the flour, yeast, oil, and salt until you get a smooth dough. Let it rise for 2-3 hours.
Divide the dough into 70g balls and form into loaves. Flatten in the center and roll into a donut shape. Let rise until doubled in volume.
Bake at 200 degrees for 30 minutes. Cut the friselle in half horizontally and bake again at 150 degrees for another 30 minutes until they are biscuit-like and golden.
To prepare the frise, soak the frisella in a bowl with room temperature water without running it under the tap.
Squeeze the cherry tomatoes onto the frisella, add basil, onion, tuna, salt, and extra virgin olive oil.
Soak the friselle and enjoy the taste of Puglia at home!
Oven
Work table
Bowl
Baking tray
Well-sealed bags or airtight containers
The frise can be stored for several days. They can be soaked directly in seawater following tradition.
Italia, Puglia
| Energy (kcal) | 221.01 |
| Carbohydrates (g) | 33.44 |
| of which Sugars (g) | 2.16 |
| Fat (g) | 6.09 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 9.43 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.34 |
