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Whole wheat Freselle are ring-shaped, twice-baked durum wheat breads native to Southern Italy. Historically baked for longevity on sea voyages, these hard biscuits feature a rough, porous surface designed to absorb liquid. They require a brief soak in cold water to soften the texture before being dressed with fresh tomatoes, olive oil, and oregano.
While they are known as "Frise" in Puglia, here in the tri-state area and back in Naples, we generally call them Freselle. The product is identical: a bagel-shaped loaf of whole wheat dough that is baked, removed from the oven, split in half with a wire, and baked again until completely dehydrated.
This process creates two distinct sides. The top is smooth and compact, while the cut side is jagged and open. That rough texture is intentional. It acts like a sponge for dressing. If you do not hydrate this bread, it is inedible. It is not a cracker; it is a dry provision that needs to be brought back to life.
How we eat them
This requires "sponzatura" (sponging). You have to judge the soak by your own taste.
The result is a smell of wet wheat and fresh summer vegetables. It is a staple poor-dish that has outlived kings because of its simplicity and shelf-stability
Because they are twice-baked and dehydrated, freselle are incredibly shelf-stable. Kept in a dry place, they will remain good for months. This is why they were historically used by sailors (often called "Sea Bread") for long Mediterranean voyages.
