Homemade Friselle Pugliesi Recipe And How to Use Them (2024)

Friselle bread, a type of twice-baked bread, originates from Southern Italy and is known for its long shelf-life, making it a convenient choice for those traveling long distances. Traditionally enjoyed as a staple food during hard economic times, Friselle has now evolved into a popular snack in Italy. With its versatility, you can enjoy Friselle topped with Mediterranean mixtures like olives, tomatoes, and basil.

Friselle originated in the southern region of Puglia.

This double-baked bread is made from a combination of plain flour, semolina flour, sea salt, yeast, and water.

Its long shelf life and simple ingredients made it a staple food during hard economic times.

The recipe has remained popular throughout the years and is now enjoyed all over Italy.

The basic ingredients allow for various toppings and pairings, bringing forth a versatile range of delicious dishes.

The classic topping is with juicy fresh tomatoes, basil, and plenty of extra virgin olive oil

This humble bread demonstrates the unique ability of Italian cuisine to transform simple ingredients into dishes with rich history and satisfying flavors.

For more Italian bread recipes, you can check: milk panini, cheese bread crescia, flat bread piadina, chickpeas pancake farinata, Semolina bread

Ingredients and Variations

Traditional Friselle

Traditionally, Friselle is made with simple ingredients:

• Durum wheat flour: semolina flour
• Water
• Yeast
• Pinch of salt

Whole Wheat Friselle

For a healthier option, you can choose Durum Whole Wheat Friselle by using whole-grain semolina flour made from wheat berry.

This variant is rich in fiber and nutrients, making it a more wholesome choice.

The preparation process remains the same, but you'll simply replace the white durum wheat flour with a mix of whole wheat flour and regular flour (type 0 in Italy).

Here are the key ingredients for Whole Wheat Friselle:

• Durum Whole Wheat Semolina (whole-grain version of semolina flour)
• All-purpose flour (optional)
• Water
• Yeast
• Pinch of salt
• Sesame seeds (optional for decoration)

See the recipe card for quantities

Topping

Friselle offers a versatile base for numerous delicious combinations of Mediterranean flavors.

Before you place your favorite topping, wet them with a little water.

The sailors would wet the Friselle with seawater when the sea was not as polluted.

You cannot really do this anymore.

You can then add your topping, making sure you add plenty of extra virgin olive oil and juices from the tomatoes.

Here are some suggested juicy toppings you can mix and match:

• Fresh tomatoes, extra virgin olive oil, fresh basil, red onion (in Italy, we use the sweet Tropea red onion)
• Fresh cheese like mozzarella, ricotta, feta or pecorino
• Seasonal vegetables like grilled eggplant, zucchini, or artichokes. Canned beans are also a popular topping when at sea
• Seafood like canned tuna fillet, anchovies, mussels, or shrimp
• Cured meat like prosciutto, speck, bresaola
• Spices and herbs to season like black pepper, oregano, or lemon juice
• For a sweet twist, you can spread some mascarpone cheese and top it with thinly sliced fresh fruits like peaches or apples

Remember to sprinkle your Friselle with some cold water before adding the toppings.

This ensures a balanced texture and makes it easier to add your desired toppings.

Instructions

Preparing the Dough

To make your Friselle from scratch, let’s prepare the dough.

Note: If you are making the whole wheat Friselle, mix the regular flour and the whole wheat flour together

1. Mix half of the flour with the water in a stand mixer with a dough hook and let it rest for 15 minutes

This procedure, called autolysis, aims to improve baking results by triggering cell self-disintegration in flour, promoting fermentation, and facilitating gluten formation.

Autolysis increases sugar availability for yeast, leading to earlier and more consistent leavening.

The dough becomes aerated, voluminous, and softer.

Gluten forms prior to kneading, reducing processing time and enabling easier stretching.

The final dough is smoother, more uniform, and drier.

2. Mix the yeast with the remaining flour and add to the dough

3. Proceed to knead the dough until it's well combined and elastic

4. Once the dough is smooth, add the salt and finish kneading

5. Cover the bowl and let the dough rise for 2 hours

See Also

Homemade Red Wine Vinegar RecipeVegetarian Borscht RecipeAntonia's Salmorejo RecipeSue Lyon's Tomato Pie Recipe on Food52

Shaping them

1. Cut the dough into 6 equal parts

2. Elongate the dough and shape it into rings

3. Place them on a baking sheet lined with parchment paper and let them rise for another hour

Hint: I sprinkled some water and decorated it with sesame seeds. This is optional

First Baking

3. Preheat the oven to 390 F - 200 C and bake the Friselle for only 15 minutes

4. Once the Friselle become stable and well-risen, remove them from the oven and cut them in half crosswise while they are still warm.

Second-Baking

The key to getting that perfect Friselle texture is twice-baking the bread.

1. Lower the temperature of your oven to 320 F - 160 C

2. Place the halves Friselle on an oven rack and continue to bake until they turn golden brown and crisp.

3. It will take from 30 minutes to an hour, depending on the flour you are using

This double-baked process grants the Friselle their long shelf-life

Serving and Pairings

You can serve the Friselle as an appetizer, snack, or even part of a meal; they pair well with various ingredients and dishes.

To enjoy Friselle as a simple appetizer, use them as the base for a delicious bruschetta by topping it with juicy, diced tomatoes, onions, and fresh basil.

For a heartier snack, you could spread mozzarella or ricotta cheese on the Friselle and serve it with a side of salami or other cured meats.

When serving your Friselle with an antipasto board, the sturdy texture pairs perfectly with the likes of prosciutto and white crackers.

You can also pair them with a nice cup of coffee in the morning can become a delightful breakfast or mid-morning snack option

You can dip them (pucciare) in your cappuccino or top them with jam, honey, or even a little butter.

Friselle can also be incorporated into your main meals as a unique and tasty companion.

For instance, dipping them in a soup can enhance the eating experience and add an Italian touch.

In the summer, they are broken into pieces and used in salads, adding a satisfying crunch to your dish, in Calabria they are called Caponata salads.

Storage and Shelf Life

Friselle is known for its long shelf life.

Due to their crispness and durability, you can easily store them in your pantry for extended periods without worrying about spoilage.

Store them in a cool, dry place away from direct sunlight to keep them fresh and crisp.

It's ideal to use airtight containers or sealable bags that prevent exposure to air, as this helps maintain their quality and texture.

They are an economical, simple, and practical solution for having ready-to-use bread whenever you need it.

Friselle in history

The origins of this recipe can be traced back to around the 10th century BC, during the Phoenician civilization.

During their voyages, merchants would consume dark wheat donuts that were softened with sea water and flavored with olive oil.

In Puglia, Friselle is also known as "crusader bread," as it was commonly consumed by Christian troops during their long journeys.

The bread's extended shelf life and resistance to spoilage made it an ideal food for travelers in the Mediterranean.

The origins of Friselle date back to around the 10th century, when merchants embarked on lengthy sea voyages to reach prosperous markets.

The bread's durability and easy storage made it an ideal food for those long journeys.

Over time, Friselle has become a beloved symbol of Puglia's culinary heritage while representing the region's trade and maritime connections history.

The traditional recipe for Friselle showcases Mediterranean cuisine's simple yet flavorful foundation.

FAQ

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