Twice-baked bread from Puglia — like a giant bagel cracker. Briefly soaked in water, topped with tomato, oregano, oil, salt. Summer in a single bite. At every Pugliese family table in July.
Friselle
Twice-baked bread from Puglia — like a giant bagel cracker. Briefly soaked in water, topped with tomato, oregano, oil, salt. Summer in a single bite. At every Pugliese family table in July.
Ingredients
Method
- Hold each frisella under cold running water for 3-5 seconds — just enough to soften slightly. They should still have some crunch. Don’t soak them or they turn to mush.
- Rub the cut side of each with the garlic clove. Drizzle with olive oil and a sprinkle of salt.
- Top with chopped tomatoes (and their juices), torn basil, a generous shake of oregano, more olive oil, salt, and pepper.
- Add cheese if using — torn burrata is incredible.
- Eat immediately with your hands. Italians do not use forks for this.
Notes
Friselle is sold dried in Italian markets — keeps for months. The traditional Pugliese way: fishermen carried friselle and a bottle of olive oil to sea; when hungry, they dunk it briefly in seawater and eat. Now you have the home version.