Friselle or "pane biscottato" is a kind of double-baked bread originated in southern region of Italy, Puglia. Like most of the iconic Italian recipes, it’s super simple but it’s PACKED with taste. Its variety of use is what regular bread can just dream of. Yeast, water and flour are 3 main ingredients. Friselle are baked in the oven for a short time until the dough is well risen and stable. Then each frisella gets cut in half crosswise and toasted in the oven to perfection. They are perfect for impromptu, bruschetta or panzanella salad or simply used as a piece of bread dunked in your favorite cream soup. You can also use friselle instead of your morning toast topped with your favorite jam – for sweet breakfast.
INGREDIENTS: Durum WHEAT semolina (GLUTEN), water, sourdough, beer yeast (GLUTEN), salt.
For allergens see ingredients in bold.