Friselle, also called frisedde in Calabria, are round breads with a hole in the center. The bread is baked and cut in half and
then re-baked at low heat until it is completely dried and crispy. Before you eat it, you soak it in water for few seconds until
they become soft. In Calabria they are typically eaten as a snack, either plain with garlic, olive oil and oregano or topped with
fresh tomatoes, oil and basil. They can be made with regular unbleached flour or whole-wheat flour. If properly dried, friselle
can keep for months.
5 pounds unbleached flour
1 quart warm water
2 tablespoons kosher salt
1/4 pound of starter dough, made from recipe below, or reserved from the previous batch of friselle.
If using the starter dough from the recipe below, prepare it at least two days in advance. The night before you are
making the friselle, take the starter dough and re-activate it by adding about one pound of flour and enough water to make a
soft sponge. Mix well, cover and let rest at room temperature overnight, wrapping bowl in a towel or blanket if the room is
cool.
The next morning, put the remaining 4 pounds of flour in a large bowl. Dissolve the salt in the quart of lukewarm water
(~100 F). Make a well in the center of the flour and add the yeasted sponge and half of the salted water. Dissolve the sponge
using your fingers and the water. Keep mixing with your hands to incorporate the flour from the outside of the bowl, adding
more water as needed. Continue kneading until all the flour is incorporated and the dough is smooth and not sticky, about 20
minutes. The actual amount of water you will use will vary, based on humidity and other factors. You may not need all the
salted water, or may need to use a little additional plain water. When the dough is the desired consistency and texture,
transfer to a floured kitchen towel. Cover with a cloth and a blanket to keep it warm and let rise for 2 hours.
Shaping the friselle: Divide the dough into 12 equal pieces. On a lightly floured work surface, shape each piece into a
round bun. Using your thumb, poke a hole in the middle, as you would for a bagel. Stretch each “bagel” to make the hole
about 2 inches in diameter and the entire friselle about 7-8 inches in diameter. Carefully transfer the ring to a floured cloth.
Repeat with the remaining dough. Cover and let rise for 2 hours.
Note: If you are planning to make the friselle again, reserve a small amount of the dough as your starter for next time. Take a
fist size ball of dough, place it in a small bowl and cover it with plastic wrap. Store it in the refrigerator until needed.
Baking the friselle: Preheat the oven to 475 F. Line two baking sheets with parchment paper. Transfer two friselle to each
of the two baking sheets. As you place the friselle on the baking sheet, stretch them to restore the hole and flatten them
slightly. You don’t want them puffed like bread dough.
Bake two sheets at a time, rotating the pans halfway through, until golden, about 15 minutes. The bread should be hollow
and golden. Set the friselle aside to cool on a rack and continue baking the remaining rounds.
Second baking: When all the friselle have been baked, reduce the oven temperature to 300 F. Using a serrated knife, slice
the cooled Friselle in half horizontally. Place the split Friselle on baking sheets, cut side up, and bake until lightly colored, 1 to
1 1/2 hours. Next, reduce the oven temperature to 175 – 200 F and continue baking until the Friselle are dry to the touch,
about two hours. You may rotate the pans from time to time during the second baking to ensure even drying. Turn the oven
off and leave the Friselle in the oven overnight. Store in paper bags or in an airtight container. If properly dried, they will keep
for months.
Yields: 12 whole friselle or 24 halves.
Starter dough
2 cups of unbleached all purpose flour
1 teaspoon instant yeast
1 1/4 cup water, lukewarm temperature
Combine the flour and yeast in a bowl and stir. Add the water gradually until you have dough mixture that is sticky. Knead the
dough by hand for few minutes.
Cover with plastic wrap and let stand at room temperature until the next morning when you are ready to use it to make bread.
To serve the friselle:
Soak lightly with water. Dress them with chopped tomatoes tossed with fresh basil, garlic, olive oil and salt. Or just eat them
plain - rub a clove of fresh garlic, a little oregano, olive oil and salt. Serve immediately.
Copyright 2004, Rosetta Costantino. All rights reserved.
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