Friselle Recipe (Italian Twice-Baked Bread Rings)
Friselle, a delightful Italian bread traditionally enjoyed with a variety of toppings, has a distinct crispness and a deliciously chewy interior. This twice-baked bread is typically served as a snack or appetizer, often topped with fresh tomatoes, olives, and olive oil. Here, we’ll walk you through an easy-to-follow recipe that ensures you get perfectly golden and crispy friselle, ideal for any occasion.
Ingredients for Friselle
Yield: 10 pieces
| Ingredient | Amount |
|---|---|
| All-Purpose Flour (00 flour) | 50g |
| Water | 50g |
| Fresh Brewer’s Yeast (Lievito di Birra Fresco) | 3g |
| Semolina Flour | 300g |
| All-Purpose Flour (00 flour) | 310g |
| Water | 330g |
| Fine Salt | 10g |
Nutritional Information
Per serving (1 piece)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 1g |
| Fiber | 1g |
| Sodium | 180mg |
Instructions
Step 1: Preparing the Starter (Lievitino)
- Begin by preparing the starter (lievitino) to give the friselle a light and airy texture. In a small bowl or jug, dissolve the fresh yeast in 50g of warm water.
- Once the yeast is fully dissolved, pour 50g of all-purpose flour into a separate mixing bowl.
- Add the yeast-water mixture to the flour, stirring gently to combine. Continue mixing until a smooth, well-combined dough forms.
- Cover the bowl with plastic wrap and let it rest in a warm place for approximately 2 hours. The dough should double in size during this time.
Step 2: Mixing the Main Dough
- While the starter is resting, prepare the main dough. In a larger mixing bowl, combine the semolina flour and the remaining 310g of all-purpose flour. Stir with a fork to mix the two types of flour thoroughly.
- Slowly add 330g of warm water to the flour mixture, stirring gently to combine and form a sticky dough.
- Once the dough starts to come together, add the prepared lievitino (starter) into the mix. Continue mixing until everything is well incorporated.
Step 3: Kneading the Dough
- Transfer the dough onto a clean, lightly floured work surface. Begin kneading the dough for about 10 minutes, until it becomes smooth and elastic.
- Once kneaded, shape the dough into a round ball. Place it back into the mixing bowl and cover it with plastic wrap. Let the dough rise for another 1-2 hours, or until it doubles in size.
Step 4: Shaping the Friselle
- Once the dough has risen, transfer it onto a floured work surface. Gently deflate the dough, being careful not to overwork it.
- Divide the dough into 5 equal portions, each weighing approximately 210g.
- Take each piece of dough and roll it into a long, 35-40 cm long rope. Carefully bring the ends of each rope together and press them to form a ring shape, resembling a donut or ciambella.
- Place each formed frisella onto a baking sheet lined with parchment paper. Make sure to leave space between each frisella to allow for expansion while baking.
Step 5: First Bake (Baking the Rings)
- Preheat your oven to 220°C (428°F) with the setting set to static (conventional heat).
- Place the baking sheet in the oven and bake the friselle for about 20 minutes, or until they are golden brown and slightly puffed.
- Once baked, remove the friselle from the oven and allow them to cool for a few minutes.
Step 6: Cutting and Second Bake
- After the first bake, reduce the oven temperature to 170°C (338°F).
- Once the friselle are cool enough to handle, use a serrated knife to slice each frisella in half horizontally. This will allow the friselle to dry out and become crispy during the second baking.
- Place the sliced friselle back onto the baking sheet, cut side up, and return them to the oven for another 10-15 minutes, or until they turn golden brown and crunchy.
Step 7: Serving
- Remove the friselle from the oven and allow them to cool completely. They should have a crisp exterior and a soft, airy interior.
- Serve your homemade friselle as a snack or appetizer, and top with your favorite ingredients like fresh tomatoes, basil, olive oil, and a sprinkle of salt.
Tips for Perfect Friselle
- Storage: Friselle can be stored in an airtight container for several days, but they are best enjoyed fresh or within a few days after baking to maintain their crisp texture.
- Toppings: Traditionally, friselle are served with fresh ingredients like ripe tomatoes, olives, basil, and a drizzle of extra virgin olive oil. You can also top them with cheese, cured meats, or any toppings of your choice.
- Serving Suggestions: They are perfect for outdoor picnics or as an appetizer for a dinner party. Serve them alongside a Mediterranean-style salad or use them as a base for a creative bruschetta.
By following these simple steps, you’ll create perfect friselle that bring the flavors of Italy to your table. Whether enjoyed as a snack or part of a larger meal, this twice-baked bread offers a satisfying crunch and versatility in serving. Enjoy!
