Friselle is a kind of double-baked bread originated in southern region of Italy, Puglia. Like most of the iconic Italian recipes, it’s super simple but it’s packed with flavor. Friselle variety of uses is what regular bread can just dream about.

Yeast, water, salt and flour are 4 main ingredients. I’m not even sure if water should be counted as an ingredient, but let it be so.

Friselle are baked in the oven for a short time until the dough is well risen and stable. Then each frisella is split in half crosswise and toasted in the oven to perfection.

Table Of Contents

How To Make - Step By Step Pictures
How To Store
How To Serve & Eat
More Ways To Use Them
Full Recipe

How To Make - Step By Step Pictures

Step 1: Make the dough

In a large bowl mix both flours with yeast. Add water, roughly mix.
Add salt and extra virgin olive oil.
Knead the dough using a stand or hand-held mixer with a dough hook on low speed.
The dough is ready when a smooth ball has formed.
When you have a smooth ball of dough (photo 5) cover the bowl with a plastic wrap and let rise until double in size (photo 6). Depending on the room temperature it will take between 2-4 hours.

How to knead the dough without a mixer:

You can easily knead the dough by hand. You don’t need to spend a lot of time of energy doing this. Simply fold the sides of the dough on itself into the center until a ball forms. Let rest for 20-30 minutes making sure to cover it with a plastic wrap! Repeat the process for 2-3 times. After each round of folding the dough will become smoother and smoother.

Once the dough had doubled in size divide it into 6 equal peaces.
Fold the sides of each piece in the center than roll each piece against the work top to form a smooth ball of dough.

IMPORTANT: dust the work-surface with flour only very slightly or not at all.
Friselle dough is low hydration so it will hardly stick to the work top.

Using a rolling pin flatten each piece of dough into a round shape about 4 inch (10 cm) in diameter.
Using your fingers make a hole in the center of each disk.
Turn the disk while doing so to smooth out the edge and stretch it slightly.
As a final result you should have friselle about 5 inch (12.5 cm) in diameter.

Place friselle on a baking sheet lined with parchment paper.
Cover with a poly bag and tuck the sides. Cover with a linen towel on top (optional).
Let rise for 40-60 minutes.

Baking - First Time

Bake in a preheated to 392 F (200C) oven for 12-15 minutes.

Let cool until you can touch friselle with your hands.

Baking - Second Time

Split each frisella in half using a sharp bread knife to form 2 friselle out of one and place back on the baking sheet cut side up.

Bake for 30-40 minutes at 330F (165C).

How To Store

You can store friselle in the pantry in an zip-lock bag for a few months.

But I doubt each batch will last THAT long!

How To Serve & Eat

Quickly dip frisella in water (photos 1, 2), top with cherry tomato halves squeezing tomato juice on top (photo 3)- the traditional way.
Alternatively you can season it with fresh tomatoes cut in cubes, making sure to use all the juices.
Generously drizzle with extra virgin olive oil (photo 4) and season with salt to taste (photo 5).
Top with slightly torn fresh basil leaves (photo 6) or dry oregano.

Try that first and then go creative to find YOUR perfect frisella.

More Ways To Use Them

Due to their long shelf-life they are perfect for impromptu bruschetta, panzanella salad or simply used as a piece of bread dunked in your favorite cream soup.

You can top friselle with variety of toppings, cut each in quarters and serve on a big platter as a snack or as an appetizer (even for a big crowd)!

friselle with tomatoes on a wooden board

This frisella recipe is slightly enhanced from the traditional “poor man” version with the addition of extra virgin olive oil.

Using a mix of durum wheat semolina flour and and all purpose flour give it light but very distinctive flavor that fits perfectly with virtually anything you put on top.

Love Italian Food?
Sign up for our weekly newsletter to receive tips, tricks and new recipes delivered straight to your inbox!

Full Recipe

Friselle Pugliesi - Twice Baked Italian Snack Bread

5 from 8 votes

Try this Friselle, Italian twice-baked bread from Southern Italy and you will always make a big batch to store in the pantry and use in a variety of different ways.

Svi

PREP TIME:20

COOK TIME:1

Proofing Time:4

TOTAL TIME:5 20

SERVINGS: 12 friselle

Print Recipe Save Pin Rate Recipe

Ingredients

2 scant cups all purpose flour - 250 grams
1 ⅔ cup semola rimacinata (remilled semolina flour) - 250 grams
1 cup + 4 tablespoon water - 275 grams
1 ¼ teaspoon instant dry yeast , 5 grams
2 tablespoon extra virgin olive oil
2 teaspoon salt , 10 grams

Instructions

In a large bowl mix both flours with yeast. Add water, roughly mix.
Add salt and extra virgin olive oil.
Knead the dough using a stand or hand-held mixer with a dough hook on low speed.
The dough is ready when a smooth ball has formed.
When you have a smooth ball of dough cover the bowl with a plastic wrap and let rise until double in size. Depending on the room temperature it will take between 2-4 hours.
Once the dough had doubled in size divide it into 6 equal peaces.
Fold the sides of each piece in the center than roll each piece against the work top to form a smooth ball of dough.
IMPORTANT: dust the work-surface with flour very slightly or not at all. Friselle dough is low hydration so it will hardly stick to the work top.
Using a rolling pin flatten each piece of dough into a round shape about 4 inch (10 cm) in diameter.
Using your fingers make a hole in the center of each disk.
Turn the disk while doing so to smooth out the edge and stretch it slightly.
As a final result you should have friselle about 5 inch (12.5 cm) in diameter.
Place friselle on a baking sheet lined with parchment paper.
Cover with a poly bag and tuck the sides. Cover with a linen towel on top (optional).
Let rise for 40-60 minutes.
Bake in a preheated to 392 F (200C) oven for 12-15 minutes.
Let cool until you can touch friselle with your hands.
Split each frisella in half using a sharp bread knife to form 2 friselle out of one and place back on the baking sheet cut side up.
Bake for the second time for 30-40 minutes at 330F (165C).

Notes

If you don't have a stand mixer you can easily knead the dough by hand.

You don’t need to spend a lot of time of energy doing this.

Simply fold the sides of the dough on itself into the center until a ball forms.

Let rest for 20-30 minutes making sure to cover it with a plastic wrap!

Repeat the process for 2-3 times. After each round of folding the dough will become smoother and smoother.

Nutrition

Calories: 106kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 389mgPotassium: 47mgFiber: 1gSugar: 0.001gVitamin C: 0.001mgCalcium: 5mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love

Friselle Pugliesi - Twice Baked Italian Snack Bread