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Concettina’s Greco-Italian Breads

Name: Concettina’s Greco-Italian Breads
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 kg Durum wheat semolina flour; 6–7 g Fresh brewer’s yeast; 550–600 ml Water; 22 g Salt; 1 kg Durum wheat semolina flour; 6–7 g Fresh brewer’s yeast; 750–800 ml Water; 20–22 g Salt; Olive oil; 200 g Pumpkin; 200 g Cherry tomatoes; 100–150 g Black olives; Salt; 60–80 ml Olive oil; 1 kg Durum wheat semolina flour; 6–7 g Fresh brewer’s yeast; 680–720 ml Water; 20–22 g Salt

In Zollino is a small town of just 1,800 inhabitants in the province of Lecce — a unique cultural enclave in southern Italy where, until a few decades ago, people still spoke Griko, an ancient Greco-Italian dialect. 85-year-old Concettina welcomed us into her courtyard to show us how she prepares some of the most traditional breads of this region. Frise, Sceblastim and Pucci. They cook it in a wood-fired oven which she and her husband built with their own hands, fulfilling her lifelong dream of learning the art of bread-making. All three doughs here have similar starting ingredients but the toppings, consistencies and shaping of them is very different.

Cook

25m

Ingredients

Method

Turn cooking mode on

Step 1

All three doughs require a similar starting point; but the consistency is different. You begin each of these recipes by adding all the different ingredients onto a work surface or into a bowl to mix them together. Make sure to watch the video to check the technique but we’ve also added a couple of notes on the consistency.

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For

6

M

I

Frise Dough (Friselle)

1

kg

Durum wheat semolina flour

6–7

g

Fresh brewer’s yeast

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Notes

After baking, frise are cut with string while still warm. Historically this type of bread was baked on to fig leaves, but now modern version make use baking parchment or something else. Optional add-ins (traditional in Salento): Black olives | Cherry tomatoes | Capers

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Concettina’s Greco-Italian Breads

In Zollino is a small town of just 1,800 inhabitants in the province of Lecce — a unique cultural enclave in southern Italy where, until a few decades ago, people still spoke Griko, an ancient Greco-Italian dialect. 85-year-old Concettina welcomed us into her courtyard to show us how she prepares some of the most traditional breads of this region. Frise, Sceblastim and Pucci. They cook it in a wood-fired oven which she and her husband built with their own hands, fulfilling her lifelong dream of learning the art of bread-making. All three doughs here have similar starting ingredients but the toppings, consistencies and shaping of them is very different.

Cook

25m

Ingredients

Method

Turn cooking mode on

Step 1

All three doughs require a similar starting point; but the consistency is different. You begin each of these recipes by adding all the different ingredients onto a work surface or into a bowl to mix them together. Make sure to watch the video to check the technique but we’ve also added a couple of notes on the consistency.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

Frise Dough (Friselle)

1

kg

Durum wheat semolina flour

6–7

g

Fresh brewer’s yeast

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.