The friselle they are a type of bread typical of southern Italy. Their preparation involves two baking times: in the first they are cooked as if they were a common bread, in the second it takes on the characteristic crumbly consistency. This second phase, defined as biscuit-like, allows to eliminate all residual moisture and to obtain hard and crisp friselle, which can be kept for a long time. Each region has its own variant, with typical recipes and names that are slightly different from each other. The donut shape is classic, while in the Salento region the friselle are smaller and with a hole just mentioned in the center. The traditional recipe requires that they be prepared with mother yeast, but it is also possible to use brewer's yeast, as we propose in this recipe. Before being consumed, the friselle must be soaked in water and seasoned with salt salt, in this way they rehydrate and soften. A typical dish prepared with friselle is the Neapolitan caponata, a sort of salad made from tomatoes well seasoned with garlic, oregano and good extra virgin olive oil in which the friselle are added, moistened and chopped.
wholemeal flour320 g
Barley flour80 g
Brewer's yeast10 g
Homemade Friselle preparation
Mix the two flours, crumble the yeast into the flour and add the water little by little. Knead for a long time to obtain a smooth and not too soft sphere. Stir in the salt and let rise in a warm place until it doubles in volume.
Take the dough again, cut it into pieces of about 80 g each. With the dough form loaves and close them into a donut, leaving a fairly large hole in the center. You can form the donut by closing the loaf of dough around your hand: in this way the central hole is large enough not to disappear during leavening.
Place the donuts to rise on the oven plate, until they are swollen and almost doubled. Bake in a hot oven at 175 ° C for about 20 minutes.
When the donuts are cooked, remove them from the oven, cut them in half and place them on the baking tray.
Bake again at 180 ° C for about 30 minutes, leaving the oven slightly open. The friselle must be hard to the touch and well golden. Store in an airtight bag or in a tin box.