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Let’s find out how to make tomato friselle like real Apulians

tomato frieselle

Fresh, quick to prepare and perfect for the summer, tomato friselle are a truly irresistible typical Apulian recipe.

Frisella is a sort of dry bread donut typical of Apulian cuisine. It is usually served with a topping of tomatoes but there are also more personalized variations that include the addition of capers, olives and anchovies. In any case, the friselle al pomodoro are the protagonists in the aperitifs.

But be careful not to underestimate the frisella with cherry tomatoes: you could find yourself with something really difficult to consume! In fact, friselle were originally the bread of sailors who, to consume them, used to dip them in sea water. For this reason, to prepare the frisella with tomatoes you will first have to wet it with a little water . But let's see all the steps together in detail.

tomato frieselle
tomato frieselle

How to prepare friselle with cherry tomatoes

  1. Combine the two flours in a bowl and mix them, then take 100 g and transfer them to a separate bowl. Add the yeast and 100 g of water and mix until you get a homogeneous and rather liquid dough. Cover with plastic wrap and leave to rise for 90 minutes.
  2. Then add the yeast to the remaining flour and water and finally add a pinch of salt. Knead well and form a ball that you will leave to rise for 3 hours.
  3. Divide the dough into 5 parts and give it first the shape of a ball and then that of a donut, inserting a finger in the center to make the hole. Let them rise on the tray for an hour.
  4. Then cook them at 200°C for 15 minutes, take them out of the oven, cut the friselle in half and then put them back in the oven at 170°C for 30 minutes or until they are hard and biscuity.
  5. Then continue with the preparation of the sauce. Wash the cherry tomatoes and cut the pulp into cubes. Put it together in a bowl and season it with the clove of garlic cut in half, the basil broken up with your hands, a generous drizzle of oil and a pinch of salt. Stir and leave to marinate for at least 30 minutes .
  6. Then quickly pass the friselle under running water so that they soften slightly and as you do so, place them on a serving plate.
  7. Spread a generous layer of cherry tomatoes on each one (remember to remove the garlic) with their juice which will be absorbed by the bread making it tastier and softer. Serve immediately!

The friselle with tomato are perfect to serve as an appetizer or aperitif . You choose how much to moisten them and also how long to leave the tomatoes on them bearing in mind that their liquid will gradually make the frisella softer.

But did you know that you can prepare homemade gluten-free friselle ? It is not that difficult and you will get a genuine product with which to prepare many recipes with friselle.


The friselle with tomato sauce should be eaten as soon as they are made . At the most, you can store the cut tomatoes in the refrigerator, well covered with plastic wrap, for a maximum of one day.

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