Friselle are a kind of deliberately stale bread, formed like a bagel or donut, which might be dunked in water and topped like bruschette for an unbelievable snack (or meal, when you love friselle as a lot as we do). It sounds unusual to make stale bread after which re-soak it, however the result’s a gooey-yet-firm texture utterly in contrast to a traditional bruschetta!
How one can Make Friselle | Genuine Italian Recipe
How one can Eat Friselle
Realizing how one can serve and eat a frisella is simply as vital as realizing how one can make it. Submerge the stale bread in a big bowl of water for just some seconds—you need to give it simply sufficient time that some water can soak in with out the bread turning into mushy. Shake off the surplus water, add your favourite toppings, and revel in! You may at all times modify the feel by altering the “dunk time.” Dip for much less time in order for you a crunchier frisella, longer when you favor a softer chunk.
The toppings can actually be something you would possibly placed on a bruschetta. If you happen to’re in search of inspiration, take a look at our video all about bruschetta toppings right here.
Watch the Pasta Grammar video right here:
Makes: 8 friselle halves
Prepare dinner Time: 8 hours, largely unattended
For this recipe, you have to:
2 cups (240g) bread flour, divided
1 ⅔ cups (200g) semolina flour, plus further for dusting
½ teaspoon (2g) lively dry yeast
2 teaspoons (10g) salt
1 tablespoon (15ml) extra-virgin olive oil
In a big mixing bowl, combine 1 ⅔ cups (200g) bread flour with the semolina flour. Regularly add about 1 ¼ cups water whereas stirring it into the flour with a spatula. The native local weather can have an effect on the quantity of water wanted, so the amount might should be adjusted. Cease including water after getting achieved a really agency dough that isn’t sticky. Cowl the bowl and put aside.
In a separate bowl, dissolve the yeast in 2 tbsp. + 2 tsp. (40ml) of water. Add the remaining ⅓ cup (40g) of bread flour and stir it in completely. Cowl the bowl and let it relaxation at room temperature, together with the dough you made earlier, for 1 to 1 ½ hours—till the yeast combination (“poolish”) turns into bubbly and jiggly.
Add the poolish into the bigger dough bowl and knead it in by hand, conserving the dough within the bowl. Combine within the salt subsequent. Lastly, add the olive oil. To include the oil into the dough, decide the dough up by the center with one hand and fold it in half, then flip it 90° and repeat. Take a look at the video above to see the approach in motion. Preserve folding the dough till the oil is evenly included.
Cowl the bowl and let the dough rise at room temperature for 1 ½ to 2 hours, till it roughly doubles in dimension. Generously mud a piece floor and huge baking sheet with semolina flour.
Gently pour the dough onto the floured floor and reduce it into 4 equal parts. Take one piece of dough in your arms and gently pull and tuck the edges beneath in order that the highest of the ball turns into clean. Place the dough on the baking sheet and repeat with the opposite three dough parts. Cowl the baking sheet with a clear towel and let the dough rise for a further 40 minutes.
Pour a small pile of semolina flour on a piece floor. Gently take a risen dough ball and dip all sides of it within the flour to generously mud it. Subsequent, use your palms to roll it out on the desk into a protracted snake. Accomplish that as gently as doable and keep away from urgent down arduous on the dough. As soon as once more, we advocate watching the video above to see the way it’s executed! When the snake is about two fingers large, convey the 2 ends collectively and gently press them to seal them collectively. The consequence ought to seem like a bagel. Place the uncooked frisella on a semolina-dusted baking sheet and repeat to type the remaining friselle.
Cowl the friselle in a clear towel and let relaxation for half-hour. In the meantime, preheat the oven to 480°F (250°C).
After they’ve rested for half-hour, bake the friselle for 25 minutes, or till flippantly golden and cooked on prime. Allow them to cool to the contact, reduce them in half (like a bagel), and allow them to cool utterly on a wire rack. Now you’ve bread, it’s time to make it stale!
Preheat the oven to 250°F (120°C). Prepare the halved friselle on baking sheets, crust facet down, in order that they don’t overlap. Bake for 1 hour. Flip off the oven however let the friselle stay inside till the oven has cooled utterly. They need to now be arduous, crispy, and able to eat (see above for serving recommendations).
Wish to attempt your hand at one other Italian bread deal with? Why not give the REAL Italian bread sticks recipe a shot?