Friselle of Salento
Traditional food product of Apulia, is a type of biscuit of bread dough made with durum wheat semolina of Salento, the frisella is eaten soaked in water and covered with fresh tomatoes with plenty of extra virgin olive oil and oregano
recipe given by our chef at .
For the refreshment of the sourdough:
200 g sourdough
200 g of durum wheat semolina
100 ml of water
For the mixture of friselles:
2 Kg durum wheat semolina
900 ml water
40 g salt
These ingredients are able to feed: 48persons
- This course is: No
- Difficult to prepare: FACILE
- is a typical course made in: PUGLIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
First of all refresh the sourdough. Mix 200 g of sourdough (at room temperature) with 200 g of durum wheat flour and 100 ml of water, let the dough rise until it has at least doubled in volume, you can start the day before, so that the next morning you will have the sourdough ready: start the evening before let it rise at least an hour and a half and then put in the fridge overnight, the rising will proceed slowly even at 4° C.
Once the dough will have grown, you can proceed with the mixture of friselles.
Put the wheat flour in a large bowl and knead with water (where it was dissolved the salt) and sourdough (brought to room temperature). Complete the kneading on a pastry board, when you obtain a smooth and homogeneous mixture put it in a large container (preferably wooden), cover and let it rise for about 4-5 hours, or at least until they have at least doubled in volume, to facilitate the rising you can put it in the oven with a pan of hot water.
Make little piles of dough of the size of about 150-180 g, knead until you get loaves approximately 25 cm long and 2-3 cm thick, flatten with your fingers making a higher pressure at the center along the main axis of the loaves, in order to create a central thickness reduction that will facilitate the next cut. Roll the loaves as spirals leaving a small hole in the center that will be lost during the further rise. Arrange the friselles on a baking sheet lined with parchment paper and let it rise for another 2-3 h.
Then bake the friselles in oven at 200° C for about 15-20 minutes, once after this time and pull them out (while still hot) cut them horizontally along the median axis with the aid of a string and performing a cut to "strangle"
Lay the two halves on a baking sheet with the cut side facing up and put back in the oven still hot. They will have to cook for about 30 minutes at 150° C.