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.