Freselle, A Handmade Bread Baked Twice

Something new and different that has become addictive.  I describe a freselle as essentially an Italian bagel chip.  Try breaking them into stews, soups, or salads.  I used them instead of tortilla chips with my guacamole and salsa, yummy!  I loved them just as much with just a drizzle of olive oil.

Makes 24 to 36 halves


1 1/2  pounds semolina flour

1   Tablespoon kosher salt

1   teaspoon instant yeast (I always throw in a smidge more)

2   cups warm water


In a large bowl, combine 1 cup water and the yeast, letting it proof for 10 minutes.

Add the flour, salt, and gradually add the rest of the water until the dough comes together. Knead until smooth and elastic.

Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot until the dough has doubled in size.  About 1 to 1 1/2 hours.

Cut off a piece of dough roughly 2 ounces (this is where a kitchen scale comes in very handy) and roll it out to a 9″ long rope about 1″ thick.

Make a circle by connecting the ends and place on an baking sheet lined with parchment or a baking mat.  Finish the rest of the dough.  Cover lightly with a tea towel or lightly oiled plastic wrap and let rest until doubled in size.  About 1 hour.

Bake the freselle in a 400 degree oven for 25 to 30 minutes or until puffed and golden. Remove from the oven and let cool slightly.  Reduce the oven temperature to 325 degrees.

Slice in half crosswise and bake again, cut-side up for 45 minutes or until browned and dried out.  Let cool completely!

From The Southern Italian Farmer’s Table by Matthew Scialabba and Melissa Pellegrino

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