Tips on how to Make Friselle | Genuine Italian Recipe

Friselle are a kind of deliberately stale bread, formed like a bagel or donut, which might be dunked in water and topped like bruschette for an unimaginable snack (or meal, for those who love friselle as a lot as we do). It sounds unusual to make stale bread after which re-soak it, however the result’s a gooey-yet-firm texture utterly not like a traditional bruschetta!


Tips on how to Make Friselle | Genuine Italian Recipe

Tips on how to Eat Friselle

Realizing easy methods to serve and eat a frisella is simply as necessary as realizing easy methods to make it. Submerge the stale bread in a big bowl of water for only a few seconds—you need to give it simply sufficient time that some water can soak in with out the bread turning into mushy. Shake off the surplus water, add your favourite toppings, and luxuriate in! You possibly can at all times regulate the feel by altering the “dunk time.” Dip for much less time if you’d like a crunchier frisella, longer for those who favor a softer chunk.

The toppings can actually be something you may placed on a bruschetta. If you happen to’re on the lookout for inspiration, check out our video all about bruschetta toppings here.

Watch the Pasta Grammar video right here:


Makes: 8 friselle halves

Cook dinner Time: 8 hours, largely unattended

For this recipe, you’ll need:

  • 2 cups (240g) bread flour, divided

  • 1 ⅔ cups (200g) semolina flour, plus additional for dusting

  • ½ teaspoon (2g) lively dry yeast

  • 2 teaspoons (10g) salt

  • 1 tablespoon (15ml) extra-virgin olive oil

In a big mixing bowl, combine 1 ⅔ cups (200g) bread flour with the semolina flour. Step by step add about 1 ¼ cups water whereas stirring it into the flour with a spatula. The native local weather can have an effect on the quantity of water wanted, so the amount might have to be adjusted. Cease including water after getting achieved a really agency dough that isn’t sticky. Cowl the bowl and put aside.

In a separate bowl, dissolve the yeast in 2 tbsp. + 2 tsp. (40ml) of water. Add the remaining ⅓ cup (40g) of bread flour and stir it in completely. Cowl the bowl and let it relaxation at room temperature, together with the dough you made earlier, for 1 to 1 ½ hours—till the yeast combination (“poolish”) turns into bubbly and jiggly.

Add the poolish into the bigger dough bowl and knead it in by hand, conserving the dough within the bowl. Combine within the salt subsequent. Lastly, add the olive oil. To include the oil into the dough, decide the dough up by the center with one hand and fold it in half, then flip it 90° and repeat. Check out the video above to see the approach in motion. Maintain folding the dough till the oil is evenly integrated.

Cowl the bowl and let the dough rise at room temperature for 1 ½ to 2 hours, till it roughly doubles in dimension. Generously mud a piece floor and huge baking sheet with semolina flour.

Gently pour the dough onto the floured floor and lower it into 4 equal parts. Take one piece of dough in your fingers and gently pull and tuck the edges beneath in order that the highest of the ball turns into easy. Place the dough on the baking sheet and repeat with the opposite three dough parts. Cowl the baking sheet with a clear towel and let the dough rise for a further 40 minutes.

Pour a small pile of semolina flour on a piece floor. Gently take a risen dough ball and dip all sides of it within the flour to generously mud it. Subsequent, use your palms to roll it out on the desk into an extended snake. Achieve this as gently as attainable and keep away from urgent down onerous on the dough. As soon as once more, we advocate watching the video above to see the way it’s executed! When the snake is about two fingers large, carry the 2 ends collectively and gently press them to seal them collectively. The outcome ought to appear like a bagel. Place the uncooked frisella on a semolina-dusted baking sheet and repeat to kind the remaining friselle.

Cowl the friselle in a clear towel and let relaxation for half-hour. In the meantime, preheat the oven to 480°F (250°C).

After they’ve rested for half-hour, bake the friselle for 25 minutes, or till frivolously golden and cooked on prime. Allow them to cool to the contact, lower them in half (like a bagel), and allow them to cool utterly on a wire rack. Now you might have bread, it’s time to make it stale!

Preheat the oven to 250°F (120°C). Organize the halved friselle on baking sheets, crust facet down, in order that they don’t overlap. Bake for 1 hour. Flip off the oven however let the friselle stay inside till the oven has cooled utterly. They need to now be onerous, crispy, and able to eat (see above for serving options).

Buon appetito!

Wish to attempt your hand at one other Italian bread deal with? Why not give the REAL Italian bread sticks recipe a shot?