Split the rings while warm, using a serrated knife with a gentle sawing motion. Arrange the halves cut-side up for the second bake.
Make ahead Store completely dry, cooled, undressed friselle in a paper bag in a dry place for up to 8 days. Moisten and dress only what you will serve.
Friselle pugliesi
Prep 35 min · Cook 1 hr 10 min · Rest 2 hr 35 min · Yield 8 pairs of friselle (2 halves per pair) · Difficulty Medium
Method
Dissolve the yeast in the dough water. Add it to the semolina and mix, then add the salt for the dough. Knead for about 10 minutes until smooth and firm. Cover in a bowl and leave at 22–24°C for about 1 hour, until visibly expanded.Dissolve the yeast in the dough water. Add it to the semolina and mix, then add the salt for the dough. Knead for about 10 minutes until smooth and firm. Cover in a bowl and leave at 70–75°F for about 1 hour, until visibly expanded.
Divide into pieces of about 100 g each. Roll each into a rope 20–22 cm long and join the ends to make a ring, sealing firmly. Keep the center hole at least 3 cm wide. Space well apart on the lined trays, cover and let rise for 60–90 minutes, until puffy and nearly doubled.Divide into pieces of about 3½ oz each. Roll each into a rope 7¾–8¾ in long and join the ends to make a ring, sealing firmly. Keep the center hole at least 1¼ in wide. Space well apart on the lined trays, cover and let rise for 60–90 minutes, until puffy and nearly doubled.
Heat the oven to 220°C conventional. Bake the rings for 20–25 minutes until lightly golden and cooked through. If using two shelves, swap the trays halfway through. Rest on racks for 5 minutes, then carefully split horizontally with the serrated knife.Heat the oven to 425°F conventional. Bake the rings for 20–25 minutes until lightly golden and cooked through. If using two shelves, swap the trays halfway through. Rest on racks for 5 minutes, then carefully split horizontally with the serrated knife.
Reduce the oven to 150°C fan. Return the halves to the trays cut-side up and bake for 45 minutes, rotating the trays halfway. They must be dry and crisp right through; if the center still feels soft, continue in 10-minute intervals. Cool completely on racks.Reduce the oven to 300°F fan. Return the halves to the trays cut-side up and bake for 45 minutes, rotating the trays halfway. They must be dry and crisp right through; if the center still feels soft, continue in 10-minute intervals. Cool completely on racks.
Mix tomatoes, their juices, the dressing oil, oregano and remaining salt. Dip each frisella’s cut face briefly into drinking water, starting with 5 seconds. Set cut-side up, spoon over the tomatoes and leave for 2 minutes before serving. Add a little more water only if the crumb remains too hard to bite comfortably.Mix tomatoes, their juices, the dressing oil, oregano and remaining salt. Dip each frisella’s cut face briefly into drinking water, starting with 5 seconds. Set cut-side up, spoon over the tomatoes and leave for 2 minutes before serving. Add a little more water only if the crumb remains too hard to bite comfortably.
