Italian Friselle Wreaths
Like many Italian-American families, we could never have enough festive recipes for the holidays. Friselle are a toasted bread, typical of the southernmost part of Puglia in Italy and often served with bruschetta. Friselle wreath adorned with sautéed broccoli rabe, olives, hot peppers and sundried tomato bows are always a big hit on the Christmas table when the antipasto comes out.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of whole wheat flour
- 1 1/4 cup of lukewarm water
- 1 teaspoon of active dry yeast
- 1 teaspoon of salt
- 2 teaspoons of freshly ground black pepper
- 2 tablespoons of extra virgin olive oil
Instructions
- Preheat over to 480°F.
- Mix yeast in lukewarm water and let sit for 10 minutes, stirring well until the yeast is dissolved.
- In the bowl of a stand mixer, add the flour as well as the yeast-water mix. Knead on low with the dough hook attachment, slowly increasing the speed to high. You can also do this by hand.
- Add a pinch of salt, pepper, and the olive oil. Knead for another 1-2 minutes until the dough is smooth but still soft and has a slightly sticky consistency.
- Transfer to a large bowl coated with olive oil. Cover with plastic wrap and let sit for approximately 2 hours in a warm place until it is just about doubled in bulk.
- Generously flour a work surface or a large donut mold pan. Turn the bowl of dough upside down. Divide it into 6-8 equal parts, depending on how large or small you desire the friselle to be.
- Use your hands to roll each piece against the work surface to approximately 6 inches in length. Lightly pat it and make a hole with your finger or the end of a wooden spoon through the center and fold each dough log forming a circle like a bagel shape, securing the ends. Or, if you are using a donut mold, you can mold the dough into the greased molds, leaving generous space for them to rise.
- If molding yourself, place the friselle on a baking pan lined with parchment paper and let rise for 40-60 minutes until they double in size.
- Bake at 480°F for about 12-15 minutes. Allow them to cool on a wire rack until you can safely touch the friselle without burning your hands.
- Cut each of the friselle in half using a sharp serrated bread knife and return them to the baking sheet cut side up. Bake for 30-40 minutes at 350°F. Allow them to cool on a wire rack.
- Top with sauteéd broccoli rabe (in garlic and oil), green and black olives, marinated sundried tomatoes and hot pepper rings.
