Freselle recipe by of 29-05-2014 [Updated on 29-08-2018]
Freselle are a type of baked bread, cut in half horizontally and toasted again, they are typical of various regions of southern Italy such as Campania, Calabria and Puglia. In Naples the fresella is the base of the caponata, not the Sicilian one, the Neapolitan caponata is made with tomatoes, garlic, oil, oregano or basil that are served on a wet fresella and in fact that's how I present it to you. Making freselle at home is very easy, the result is exceptional and then, if put closed in a sachet, they can also be kept for a week, you just have to try them! Being a simple recipe that contains few ingredients it is necessary that they are all of excellent quality to have an excellent dish, I used cherry tomatoes and basil from a friend's land and I dressed everything with an exceptional extra virgin olive oil, I have tasted great oils, but this one I've been using lately beats them all, it's an oil from Cilento, from Sant'Angelo a Fasanela to be exact and it's a gift from Marianna, a girl who follows the blog, now every time use I think of you, thank you dear: * Dear friends, I greet you and I am going to puzzle over to find an idea for the birthday cake to make to my friend Peppe, I have zero ideas, help!
How to make freselle
Put the two flours in a large bowl, make a hole in the center and put the yeast dissolved in water.
Start kneading, then after a few minutes, add the salt.
Knead until you get a soft and homogeneous dough, then cover and leave to rise for 2 hours.
Now divide the dough into 5 parts.
Obtain a loaf.
Add each loaf of dough to form a donut.
Put the donuts obtained on a baking sheet covered with parchment paper and let them rise for another 40 minutes-1 hour.
Bake in a preheated oven at 175 degrees and bake for 20 minutes.
Remove from the oven and cut each donut in half with a horizontal cut.
Arrange the freselle on the pan with the cut side up and put back in the oven by cooking at 160 ° for 30 minutes.
Once ready, let them cool then serve immediately or keep the freselle in tightly closed bags.
I seasoned my freselle in a classic Neapolitan way with cherry tomatoes, oil, salt and basil.