Makes 6 friselle
For the dough
1 ¼ cups organic semolina
1 ¼ cups organic Italian 00 soft wheat flour
1 sachet, or 2 1/4-2 ½ teaspoons active dried yeast
1 cup lukewarm water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
To season
About 3 cups quartered cherry (or grape) tomatoes
6 tablespoons extra virgin olive oil
Large pinch dried oregano leaves, crushed between your hands or handful fresh sweet basil leaves
Salt, to taste
Combine the semolina, 00 flour, and the yeast and stir together. Incorporate the warm water a little at a time; when its mostly mixed together, add the salt.
Start kneading with your hands, adding the oil after a few minutes, to make the dough more elastic. Knead until the oil is completely absorbed.
Cover the dough with a damp cloth and let it rest for at least two hours.
Place the dough on a work surface, knead it for a few seconds to make it smooth then press or roll it out onto a flat disc.
Using a pastry cutter or rim of a glass, make six circles, then give each frisella the shape of a donut or a bagel by making a hole in each center.
Place the dough shapes on a baking sheet covered with parchment paper and let them rest for another 20 minutes.
Bake at 350°F for 10 minutes, then remove from oven. While still hot but able to be handled, cut each in half horizontally.
Lay each half onto the baking sheet, cut side up, and bake again at 350°F, this time for 20 minutes, or until the friselle are golden brown.
Leave to cool, then store or use right away—whichever you like.
Friselle with Tomato Salad
Soften each friselle in water for a few seconds, shake off excess, then top with the cherry tomatoes, oil, salt, and a sprinkling of oregano or fresh basil.
Friselle with tomatoes is a typical dish of the Mediterranean diet, crunchy-hard twice-baked rusks, topped with a savory salad, similar to the Greek Dakos.
Its origins date back to the 10th century when the “frisa”, the twice baked biscuits—was a food taken on long voyages to nourish travelers and sailors. Before a frisa could be eaten, it needed to be softened (with sea water), it was then seasoned it with oil, salt and in more recent times, since their arrival in Europe, tomatoes. Its shape recalls its practicality: the friselle has holes in the center, to thread on a cord, and hang like a necklace, making them perfect for transporting.
The recipe for the dough is similar to ordinary bread, but it is shaped into doughnut or bagel shaped rounds, and baked for a shorter time. After this first baking, it is cut into halves, and baked once again to give that characteristic crunchiness.