Friselle bread, at times referred to as freselle, frisedde, fresedde, frise, are made from durum wheat.
Friselle are baked twice and usually have a rough side and smooth side. Friselle are found throughout all of Italy but especially popular in southern Italy (Apulia, Calabria, Campania, etc.).
Friselle have a very long shelf life and were especially popular during difficult, economic, times in Italy.
Serves 8 to 10
- 2 pounds of durum wheat flour (or whole wheat flour)
- 1 ounce of live yeast
- Filtered water
- Dissolve the yeast in a bit warm water and combine with flour and a bit of salt. Shape the dough into desired shape and let rise for 30 minutes, then bake them in a preheated 400 degree Fahrenheit oven.
- When the bread is firm but not hard, remove from the oven and cut them in half horizontally with a clean metal wire. Return them to the oven and let cook until the break is very dry and you begin to see a golden brown color.