Friselle (Pugliese Twice-Baked Ring Bread)

Friselle are the sun-baked ring breads of Puglia, twice-baked until rock hard so they keep for weeks, then splashed with water and piled high with ripe tomatoes. They are the original farmer lunch of southern Italy.

Ingredients

• 4 cups (500g) durum wheat semolina flour, plus extra for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water
• 1 tbsp honey
• 1 1/2 tsp salt
• 2 tbsp olive oil, plus more for topping

For serving

• Ripe tomatoes, diced
• Fresh oregano
• Extra virgin olive oil
• Salt

Instructions

1. Activate the yeast
   Dissolve the honey in warm water, sprinkle in the yeast, and let sit for 10 minutes until foamy.
2. Make the dough
   In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and knead for about 10 minutes until smooth and elastic. Cover and let rise for 1 hour, until doubled.
3. Shape the rings
   Punch down the dough and divide into 8 pieces. Roll each into a rope and join the ends to form a ring. Place on a baking sheet, cover, and let rise for 30 minutes.
4. First bake
   Bake at 425F for 20 minutes, until golden and firm.
5. Split and twice-bake
   Let the rings cool slightly, then slice each in half horizontally like a bagel. Return to the oven, cut side up, and bake at 300F for 25-30 minutes until completely dry and hard.
6. Serve
   Briefly dip the friselle in water to soften, then top with diced tomatoes, oregano, a drizzle of olive oil, and salt.

Store them in an airtight container and they will keep for weeks, ready to splash and top whenever the craving hits.