Frisella is a doughnut-shape dry bread made with durum wheat flour, typical of Southern Italy and in particular of Apulia region, yet also very used in Campania, Calabria and Basilicata regions.
Frisella is eaten by soaking it with water to soften it, then seasoned with olive oil, salt, herbs and cherry tomatoes. Often even cut into chunks for a bread salad similar to Tuscan panzanella.
Makes about 10 Friselle, Preparation time 60 mins, Cooking time 45-50 mins
- 500 g of durum wheat flour
- 250 ml lukewarm water
- 10 g of salt
- 50 ml Evoo
- 10 g of brewer’s yeast
Dissolve brewer’s yeast in lukewarm water.
Put the flour on a work surface and create a fountain.
and add the salt, stir and add everything to the flour a little at a time.
Knead vigorously for about 20 minutes until you get a smooth and homogeneous dough.
Divide the dough into equal parts and give it the shape of a doughnut and let it rise for about 40 minutes in a dry place, covered with a cotton cloth.
After 40 minutes of rising, bake to 200° C about 15 minutes.
Remove from the oven and leave to cool. Cut the doughnuts in half with a knife. Place them in a baking pan, with the cut inside facing upwards.
In the oven to 170° C for about 25-30 minutes.
Remove from the oven and allow to cool. Friselle will be crispy and ready to be seasoned and enjoyed.
Fill a bowl with cold water.
Dip the friselle for about 20 seconds.
Take them out and season them generously with Evoo, a pinch of salt, then take the fresh tomatoes and crush them directly on the rough surface (or just cut them into pieces) and finally add another pinch of salt and a drizzle of oil on the tomatoes, sprinkle with a little bit of oregano and/or basil and/or olives.