Friselle are typical savory biscuits from Apulia, very crunchy and versatile. They can be enjoyed on their own, or topped with fresh cherry tomatoes, oregano and extra virgin olive oil. Ideal to serve as an appetizer or aperitif.
Dissolve the yeast in lukewarm water with the salt; mix them with 200 G of flour and form a soft dough ball
Let it rest covered in a warm place for 30 minutes
On the work surface arrange 800 G of flour with a little lukewarm water in the center; knead well incorporating the risen dough ball
Shape rolls 2 cm thick and 20 cm long and form them into rings
Let them rise for 2 hours (they should double in size)
Bake them at 200 degrees Celsius for 20-30 minutes
Cut them in half horizontally and return them to the oven to toast until crisp
Oven
Bowl
Store in an airtight container for 2-3 days
Friselle are a traditional dish of Apulian cuisine
Italy, Puglia
| Energy (kcal) | 331.25 |
| Carbohydrates (g) | 66.5 |
| of which Sugars (g) | 0.48 |
| Fat (g) | 1.9 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 11.67 |
| Fiber (g) | 10.18 |
| Sale (g) | 0.61 |
