Friselle Pugliesi - Twice Baked Italian Snack Bread

friselle with tomatoes on a wooden board

5 from 8 votes

Friselle Pugliesi - Twice Baked Italian Snack Bread

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.

Prep Time20

Cook Time1

Proofing Time4

Total Time5 20

Course: Bread

Cuisine: Italian

Servings: friselle

Calories: 106kcal

Author: Svi

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