Italian Friselle Recipe - An Italian in my Kitchen (2024)

This Italian Friselle is baked once then toasted to perfection. Topped with fresh tomatoes, this simple twice-baked bread is packed with flavour. Serve it as an appetizer or snack either way you will enjoy it.

I remember one of my first shopping days and my sister-in-law bought a bag of these, she offered me one as is, they were really hard but she told me to try a couple at home topped with olive oil and a tomato topping, again another amazing discovery for me!

You may notice this looks like a bagel but in fact the end result is quite different. A bagel is usually soft and chewy and has at one point or another been boiled in the process. Friselle bread is hard, crunchy and almost biscuit-like. In fact, it is more like bruschetta than it is a bagel.

If you have ever seen mini packages of them in your local bakery or store and wondered what they were, this is it! People tend to eat them as a grab-n-go snack or serve them as crackers to dip. This bread recipe is a bigger version of that!

This double-baked bread has been around for centuries. Known for its long shelf-life, it was used by travellers going long distances and by many people during hard economic times in Italy. The addition of olive oil, and other various toppings, was introduced as a way to make the friselle edible again if it became too dry to eat!

And as with many things, over time it became a popular snack item usually drizzled with water, sprinkled with oil and salt, and topped with delicious tomatoes.

How to make them

FOR THE BIGA

In a small/medium bowl add the water and sprinkle the yeast on top, let sit for 5 minutes, then stir. Add the flour and stir to combine. Cover with plastic wrap and let sit in a draft-free warm area until doubled.

FRISELLE DOUGH

In the bowl of the stand-up mixer add the all-purpose and bread flour (or semolina) and whisk to combine. Slowly add the water and mix with a fork, add the biga and knead with the dough hook, then add the salt, continue to knead to form a smooth dough.

On a lightly floured flat surface form the dough into a ball in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover with plastic wrap and place in a warm, draft-free area until doubled in bulk.

Move the dough to a lightly floured flat surface and divide into 5 equal parts. Form into balls and with the round end of a wooden spoon poke a hole in each ball, gently stretch to enlarge the hole.

Place on a parchment paper-lined cookie sheet, cover with either plastic wrap or a clean tea towel, and let rise in a warm, draft-free area again.

Pre-heat oven and then bake until lightly golden. Remove from the oven and lower the oven temperature. Slice each roll in half through the middle and place cut side up back on the cookie sheet. Bake again until golden and hard and dry.

Remove to a wire rack to cool. Serve topped with the tomato filling.

What is a Biga?

Biga is a starter, made up of yeast, water, and flour, used to bake many Italian breads. It contains a bit of yeast already which allows you to use less yeast within the bread recipe itself. This starter provides an extra layer of flavour to your bread.

How to serve them

Friselle is definitely a snack that can be put to good use because it can be paired with so many things and good enough to stand on its own!

The traditional way to eat them is topped with tomatoes but you can also use it as toast in the morning, spread with your favourite jam. Other toppings might include, peanut butter, Nutella, or even just butter. Use it to dunk in your tea, coffee, or soup or serve it as you would a bruschetta with various cold cuts or cheeses.

Related Recipes

Traditional Italian Ciabatta Bread

Homemade Rustic No Yeast Bread

Soft Potato Focaccia Bread

How to store them

They will keep in your pantry or cupboard for up to a year. This is great for last-minute snacks or appetizers.

This Italian Friselle recipe is simple to follow at home and produces a wonderful snack or appetizer idea, whether planned or in a pinch! Enjoy!

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