Recipe Guide: Impasto delle Friselle (Friselle Dough)
Impasto delle Friselle (Friselle Dough)
Equipment
- Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Oven
Ingredients
- Ingredients
- 500 g 4 cups all-purpose flour or bread flour
- 7 g 1 tsp active dry yeast
- 10 g 2 tsp salt
- 300 ml 1 ¼ cups warm water
- 2 tbsp olive oil
Instructions
- Step-by-Step Instructions
- Activate the Yeast:
- Dissolve the yeast in warm water and let it sit for 5–10 minutes until frothy.
- Mix the Dough:
- In a large bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil while stirring with a spoon or your hands until a rough dough forms.
- Knead the Dough:
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- First Proofing:
- Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5 hours or until doubled in size.
- Shape the Friselle:
- Divide the dough into 8 equal portions. Roll each portion into a log and join the ends to form a ring. Place the rings on a parchment-lined baking sheet, leaving space between them.
- Second Proofing:
- Cover the rings with the towel and let them rise again for 30 minutes.
- First Bake:
- Preheat the oven to 200°C (390°F). Bake the friselle for 25 minutes or until lightly golden.
- Cut and Toast:
- Remove from the oven, cool slightly, and slice each frisella horizontally. Place them back on the baking sheet, cut side up.
- Second Bake:
- Reduce the oven temperature to 160°C (320°F) and bake for an additional 15 minutes to dry and crisp them fully.
- Tips and Variations
- For Whole-Grain Friselle: Replace half the all-purpose flour with whole wheat flour.
- Gluten-Free Option: Use a gluten-free bread flour blend. The texture will differ slightly but still work.
- Flavored Dough: Add dried herbs like rosemary or oregano directly to the dough for a fragrant twist.
- Dietary Substitution: Replace olive oil with sunflower or avocado oil for variation.
Friselle, a beloved traditional bread from Puglia, specifically the Salento region in southern Italy, are ring-shaped, twice-baked bread designed for long storage and easy preparation. These crispy delights were historically cherished by farmers and sailors for their durability and versatility. Often topped with tomatoes, olive oil, and oregano, friselle can also accommodate a variety of other toppings for a delightful snack or light meal.
From my own personal experience, or based on my overall experience exploring Italian recipes, mastering this dough requires patience and the right techniques. Let me show you how I make this wonderful Puglian staple.
What to Expect
The friselle should be crispy and hard after the second bake, perfect for soaking up toppings. Traditionally, they are briefly soaked in water before serving to soften slightly, allowing them to pair beautifully with tomatoes, olive oil, or even spreads like ricotta.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 25 minutes (first bake), 15 minutes (second bake)
- Time to Stand: 1.5–2 hours for proofing
- Total Time: Approximately 3 hours
- Ease of Cooking: Beginner-friendly with attention to detail
- Servings: Makes about 8 friselle
- Calories: ~110 kcal per piece
- Cost of Ingredients: Budget-friendly (~$5 for a batch)
- Cuisine: Italian (Puglian)
- Course: Snack or Light Meal
Ingredients
- 500g (4 cups) all-purpose flour or bread flour
- 7g (1 tsp) active dry yeast
- 10g (2 tsp) salt
- 300ml (1 ¼ cups) warm water
- 2 tbsp olive oil
- > Go get the must-have equipment and ingredients for making a Savory #Friselle now.
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Oven
- > Go get the must-have equipment and ingredients for making a Savory #Friselle now.
Step-by-Step Instructions
- Activate the Yeast:
Dissolve the yeast in warm water and let it sit for 5–10 minutes until frothy. - Mix the Dough:
In a large bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil while stirring with a spoon or your hands until a rough dough forms. - Knead the Dough:
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. - First Proofing:
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5 hours or until doubled in size. - Shape the Friselle:
Divide the dough into 8 equal portions. Roll each portion into a log and join the ends to form a ring. Place the rings on a parchment-lined baking sheet, leaving space between them. - Second Proofing:
Cover the rings with the towel and let them rise again for 30 minutes. - First Bake:
Preheat the oven to 200°C (390°F). Bake the friselle for 25 minutes or until lightly golden. - Cut and Toast:
Remove from the oven, cool slightly, and slice each frisella horizontally. Place them back on the baking sheet, cut side up. - Second Bake:
Reduce the oven temperature to 160°C (320°F) and bake for an additional 15 minutes to dry and crisp them fully.
Tips and Variations
- For Whole-Grain Friselle: Replace half the all-purpose flour with whole wheat flour.
- Gluten-Free Option: Use a gluten-free bread flour blend. The texture will differ slightly but still work.
- Flavored Dough: Add dried herbs like rosemary or oregano directly to the dough for a fragrant twist.
- Dietary Substitution: Replace olive oil with sunflower or avocado oil for variation.
- > Go get the must-have equipment and ingredients for making a Savory #Friselle now.
Nutritional Information (Per Frisella)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 22g |
| Protein | 3g |
| Fat | 2g |
| Fiber | 1g |
Closing Thoughts
I hope this guide has made creating Impasto delle Friselle seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your honest thoughts!
For additional details on friselle and their traditional toppings, check out resources from Great Italian Chefs and La Cucina Italiana
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
