How to prepare Friselle

In Puglia, originally conceived as a long-life bread to be softened by soaking it in water, they are now enjoyed as a crunchy snack, briefly dipped and seasoned mainly with extra virgin olive oil and tomatoes.

• 500 g re-milled durum wheat semolina
• 300 g Water
• 100 g sourdough starter
• 15 g extra virgin olive oil
• 10 g Salt

1st Phase

Pour the semolina and 250 g of water into the bowl, knead for about 3 minutes, the dough should be lumpy and not fully formed.

Cover the bowl and let it rest for at least 60 minutes at room temperature.

After 15 minutes, add the sourdough starter and knead for about 4 minutes, cover and let it rest for 15 minutes.

Dissolve the salt in 50 g of water and continue kneading. Once the water has been absorbed, add the oil and knead until you obtain a smooth dough.

Cover the dough with a cloth and let it rise until doubled in size.

2nd Phase

Divide the dough into 9 pieces and shape them into balls. Let them rest for 10 minutes, covered with a tea towel.

Lightly press the balls and create a hole in the center with your thumb to form a donut.

place everything on a baking tray lined with baking paper.

Let it rest for about an hour.

3rd Phase

Cooking

Bake at 210°C (410°F) for about 20 minutes. Remove from the oven and cut the hot donuts in half.

Put them back in the oven at 160°C and let them brown.

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