Crispy dough

Semolina’s friselle

Crispy dough


about 1 hour

4 season

The frisella is an Apulian traditional bread, then spread in different regions of south Italy.

It’s a durum wheat doughnut baked in the oven, horizontally cut and biscuit in the oven.
The frisella keeps for a long time and for this reason has always been a good alternative to bread.
Traditionally is soaked in sea and seasoned with fresh tomato.


300 g. durum wheat fine semolina  Molino Chiavazza
190 g. water
6 g. salt
5 g. dry yeast
1 teaspoon of sugar
perini tomatoes
extravirgin olive oil


Knead the durum wheat fine semolina with water, yeast, sugar and salt. Work until you get a smooth and elastic dough, let rise the dough in a bowl greased with olive oil and covered with a damp cloth.
Deflate the dough, make some stripes to form a doughnut. Lay them down on a baking tray covered with baking paper and let them rise again for 1 hour at least.

Turn on static oven at 200°C and bake for 15 minutes.
Churn out, let cool, cut the friselle horizonatally and bake again at 180°C for 30 minutes at least, until the cut part will be golden, but not too much dark.

Serve with tomatoes, garlic, olive oil, salt and basil.