Friselle are typical crunchy and versatile Apulian savory biscuits. 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 salt; add them to 200 g of flour and prepare a soft dough
Let it rest covered in a warm place for 30 minutes
Place 800 g of flour on the work surface with a little lukewarm water in the center; knead well incorporating the leavened dough
Shape into rolls 2 cm thick and 20 cm long, forming them into rings
Let them rise for 2 hours (they should double in volume)
Bake at 200 degrees for 20-30 minutes
Cut them in half horizontally and return them to the oven to toast
Oven
Bowl
Store in an airtight container for 2-3 days
Friselle are a traditional dish of Apulian cuisine
Italia, Puglia
| Energy (kcal) | 309.48 |
| Carbohydrates (g) | 67.92 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 0.68 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 11 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.19 |
