Barley friselle are a tasty and rustic variant of traditional friselle, typical of Salento. These crunchy bread rings are usually made with durum wheat flour, but in this version, barley flour is added, giving them a unique flavor and an interesting nutritional profile, as barley is rich in fiber and nutrients.
The preparation of friselle begins with the dough, made by mixing barley and durum wheat flour, water, yeast, and salt. After a first rise, the dough is shaped by hand into a ring and partially baked in the oven. Once baked, the friselle are cut in half horizontally and returned to the oven for a second baking, this time at a low temperature, to achieve their characteristic toasted and crunchy texture.
Before consumption, they are dipped in water for a few seconds until they reach the desired consistency, which can vary from slightly softened to more tender, depending on personal taste.
Once soaked, the friselle are dressed with a variety of fresh ingredients. Classic versions include ripe cherry tomatoes, extra virgin olive oil, oregano, and salt, but they can be enhanced with cheeses, olives, tuna, capers, and seasonal vegetables. This versatile dish can be served as an appetizer, snack, or light meal, and is particularly appreciated on hot summer days.
Curiosity: in the Salento dialect, the action of softening the friselle (also called "frise," or better, "friseddhe") in water is referred to with the verbs sponzare or mmuddare, depending on the area.
Available in 1kg or 500g formats.
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