Twice-Baked Semolina Breads


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By Aglaia Kremezi

Published 2014

  • About

Traditionally these crunchy breads are shaped like fat bagels, the central hole of which almost disappears as they rise. Each bread is cut horizontally after an initial baking, then the pieces are baked again in a low oven until completely dry. Originally from Puglia, friselle were the food of the poor. Now they have spread all over Italy and are a chic summer appetizer. They are like large bruschetta, with a different, denser consistency. In Cyprus, similar breads are shaped into lo