Friselle bread, a type of twice-baked bread, originates from Southern Italy and is known for its long shelf-life, making it a convenient choice for those traveling long distances. Traditionally enjoyed as a staple food during hard economic times, Friselle has now evolved into a popular snack in Italy. With its versatility, you can enjoy Friselle topped with Mediterranean mixtures like olives, tomatoes, and basil.
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Ingredients
4 cup - 600 gr Durum Whole Wheat Semolina or half Durum Whole Wheat Semolina and half flour 0
1 ½ cup - 370 ml water
2 tablespoon yeast
1 teaspoon salt
sesame seeds for decoration optional

Introduction (0:00)
Ingredients (0:51)
What is autolysis (0:56)
Making the dough (1:23)
Let the dough rise (1:40)
Shaping the friselle (1:43)
The second rise (1:56)
First bake (2:03)
The second bake (2:06)
How to serve them (2:39)

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