Freselle Bianche (Frise, Friselle)

Italian circular dried bread (slices) - a Puglian speciality originating from a simple peasant dish. Very briefly soak the bread under a running cold tap to soften, (traditionally they are dipped into sea water!) then top with chopped ripe tomatoes, a drizzle of olive oil and a sprinkle of salt and oregano. Alternatively rub with a clove of garlic before softening. Simple but delicious.

Freselle are doughnut-shaped bread rolls that are oven baked and cut in half horizontally before bing baked again in the oven. In the past they were a staple food in Apulia as because they dried they lasted a long time and so were a popular alternative to bread particularly during times when flour was scarce. They are also known in Apulia as Pane dei Crociati (Crusaders' bread) as they were taken with the crusaders on their long expditions.

The hole in the centre enabled a cord to be passed through them so that they could be hung from ceiling beams for storage or easy transportation.

400g

Ingredients: White Flour, Wholemeal Flour (2%), Water, Salt, Yeast