Summer, colours, texture, freshness, flavour: it is all in one dish, the first bite will take you straight to the South of Italy.
- Start working the dough the day before: refresh your sourdough with 75 g of flour and 40 g of water, mix well until smooth and elastic and leave to rest for 3 hours. Add 90 g of flour and 45 g of water to the mix, knead again and leave to rest for 3 more hours. Now your sourdough is ready for the last dough: you should have 315 g of sourdough, add 850 g of flour, 500 g of water, salt and olive oil and mix well. Transfer on a floury surface and knead well until smooth and elastic. Let it rest for 30 minutes.
- Divide the dough in small pieces about 150 g each, roll them slightly and let them rest for 20 minutes. Now roll them again to a 30 cm length putting the edges together in a ring shape. Let them rest for 8 hours room temperature (in autumn/winter), 1 hour room temperature – 6 hours in the fridge – 1 hour room temperature (if it’s hot weather).
- Pre-heat the oven at 200 degrees and bake the rings for 12 minutes, they need to stay light in colour. Take them out and let them cool down completely. With a bread knife cut them in half lengthwise and put them on a baking tray with the cut part facing up. Bake for 30 minutes at 180 degrees then for 30 more minutes at 140 degrees, let them cool down completely.
- Prepare the topping: dice the tomatoes and mix them with olive oil, garlic, salt, pepper and oregano. When the Friselle are completely cold they will be quite hard, take a bit of water in your hand and splash the Friselle in order to moist them, then put them on a plate and drizzle with a bit of olive oil. Now top with the fresh tomatoes, smoked salmon, fresh basil and fresh dill as you prefer. Drizzle with a bit of olive oil and serve immediately.