Italian Friselle Recipe

Name: Italian Friselle Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 300 min
Yield: 10
Cuisine: Italian
Ingredients: 3 tbsp All-Purpose Flour (3 tablespoons all purpose flour + 1 cup + 3 tablespoons all purpose flour (148 grams total, if you double the recipe, double this amount)); ½ tsp Active Yeast (½ teaspoon active dry yeast); 2 tbsp Water (2 tablespoons lukewarm water (105F/40C) + ¾ cup + 1 tablespoon lukewarm water (105F/40C) (195 grams total, if you double the recipe, double this amount)); 1 ½ cup Bread Flour (1½ cups bread flour or semolina flour (240 grams if using semolina flour)); 1 ¼ tsp Table Salt (1 teaspoon salt + ¼-½ teaspoon salt (or to taste) — up to 0.5); 2 pieces Tomato (2 medium/large tomatoes (seeded and chopped)); 1 piece Celery (1 medium celery stalk (chopped)); 1 piece Red Onion (1 half red onion (chopped if desired)); ½ tsp Oregano (½ teaspoon oregano); 5 pieces Basil (5-6 fresh basil leaves chopped — up to 6); 1 piece Mozzarella Cheese (1 small fresh mozzarella (chopped if desired)); 3 tbsp Olive Oil (3-4 tablespoons olive oil — up to 4)

Italian Friselle Recipe - Appetizer,Side Dish (Italian)

300 minItalian

Servings10

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Vegetarian
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 10 servings

All-Purpose Flour3 tbsp · 3 tablespoons all purpose flour + 1 cup + 3 tablespoons all purpose flour (148 grams total, if you double the recipe, double this amount)
Active Yeast½ tsp · ½ teaspoon active dry yeast
Water2 tbsp · 2 tablespoons lukewarm water (105F/40C) + ¾ cup + 1 tablespoon lukewarm water (105F/40C) (195 grams total, if you double the recipe, double this amount)
Bread Flour1 ½ cup · 1½ cups bread flour or semolina flour (240 grams if using semolina flour)
Table Salt1 ¼ tsp · 1 teaspoon salt + ¼-½ teaspoon salt (or to taste) — up to 0.5
Tomato2 pieces · 2 medium/large tomatoes (seeded and chopped)
Celery1 piece · 1 medium celery stalk (chopped)
Red Onion1 piece · 1 half red onion (chopped if desired)
Oregano½ tsp · ½ teaspoon oregano
Basil5 pieces · 5-6 fresh basil leaves chopped — up to 6
Mozzarella Cheese1 piece · 1 small fresh mozzarella (chopped if desired)
Olive Oil3 tbsp · 3-4 tablespoons olive oil — up to 4

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Steps

1FOR THE BIGA
2In 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 for about 2 hours or doubled.
3FRISELLE DOUGH
4In 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 for about 30 seconds, then add the salt, continue to knead for about 6-7 minutes 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 for about 2 hours until doubled in bulk.
5Move the dough to a lightly floured flat surface and divide into 5 equal parts (about 70 grams each). 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 for about 1 - 1 1/2 hours. Before baking enlarge the holes again if needed.
6Pre-heat oven to 400F (200C).
7Bake for about 10-15 minutes until lightly golden, remove from the oven, lower the oven temperature to 340F (170C). Slice each roll in half through the middle and place cut side up back on the cookie sheet. Bake again for 30-35 minutes or until golden and hard, they should be dry. Remove to a wire rack to cool. Serve topped with the tomato filling.
8TOMATO TOPPING
9In a medium bowl add all the ingredients and toss together.