• Image of Friselle
  • Image of Friselle
  • Image of Friselle

ceramic plate
dimensions: ø cm 26,5
weight: gr 700 circa

This plate is a part of a Gastrode’sign Collection, a series projected for a pubblication named “La Puglia in un piatto”, a book about traditional recipes and ceramics inspirated to the Apulia territory.

Place the flour on the table like a well, dissolve the yeast in a little warm salted water, and pour into the centre of the well. Mix it adding more warm water. Knead the dough energetically for 20 minutes.
Place it in a floured bowl, cover with a cloth and leave to rise in a warm place for one and a half hours. When the dough has doubled in volume divide it into pieces of about 150 grams and from each one obtain little loaves of about 15 cm. Leave to stand for another hour. Stretch the little loaves up to about 30 centimetres. Form into a ring and place directly onto a baking tray covered with tinfoil and greaseproof paper and leave to rise in a warm place for another hour covered with a damp cloth or plastic wrap. Bake at 200° C for 10-15 minutes.
Remove the friselle from the oven while still white, leave to cool on a rack and subsequently cut them in half horizontally then return to the oven to roast (cut side up), at 170°-180° C for 30 minutes, then lower the temperature to 140° C for another 30 minutes. Remove from the oven as soon as they are golden. Dress with cherry tomatoes, olive oil, salt and oregano or with whatever ingredients you prefer. Before dressing them you can pass them under cold water for a few seconds to soften them.

_1 kg plain flour or whole-wheat, or wholemeal
_30 g brewer’s yeast
_salt to taste.
_warm water as needed.