Friselle are made to dry completely, then come back with water, tomatoes, salt, and olive oil. That is not a flaw in the bread; it is the design.
The useful details are dough strength, a steady first bake, splitting the rings while warm, and drying them fully in the second bake. After that, the soaking test matters as much as the topping.
Set servings and units first. You can change them anytime.
Stir the yeast into 1/2 cup of the water and let stand 5 minutes, until foamy.
Mix the semolina flour, bread flour, remaining water, yeast mixture, olive oil, and salt until a firm dough forms.
Knead 8 to 10 minutes by hand or 6 minutes in a mixer, until the dough is smooth and elastic.
Cover and rise until doubled, about 2 hours at room temperature.
Divide the dough into 8 pieces. Roll each piece into a rope about 10 in long, then join the ends to form a ring.
Place on baking sheets, cover, and rise 60 to 90 minutes, until puffy.
Heat the oven to 400 F. Bake the rings for 18 to 22 minutes, until set and lightly colored.
While still warm, split each ring horizontally with a serrated knife. Return the cut sides up to the baking sheets.
Lower the oven to 285 F and bake 45 to 55 minutes, until completely dry and crisp through the center.
Cool fully before storing airtight. Properly dried friselle keep for several weeks.
To serve, dip one frisella in cool water for 5 to 10 seconds, then wait 1 minute. It should soften at the surface while staying crisp inside.
Top with chopped tomatoes, oregano, basil, salt, and olive oil. Serve immediately after the soaking test.
You made Friselle. Time to eat.
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If a cooled frisella feels flexible, it is not dry enough. Return it to the low oven before storage or it will stale badly instead of keeping.
Six Italian regions. Nothing reformulated. Imported direct.
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