Freselle
Freselle are dried, twice-baked bread rounds softened with water and often served with tomato, oil and oregano.
Photograph · Friselle
- Italian name
- Friselle
- Form
- Dried, twice-baked bread
- Documented use
- Tomato, oil and oregano topping
A crisp bread for topping
Regione Puglia describes friselle as dried, twice-baked bread that is softened in water and commonly topped with tomato, extra-virgin olive oil and oregano. In the Salame Felino consortium’s Acquasale recipe, freselle are one option alongside pan biscotto; the method dips them in cold water for just 1–2 seconds and keeps them crisp. These are alternative bread forms, not the same named product.
