Friselle con pepe peppery biscuits - italiancookies.com

Friselle con pepe, the savory, peppery biscuits of southern Italy, trace their roots to humble beginnings in the sun-soaked regions of Puglia, Calabria, and Campania. Originally crafted as a durable food for farmers and travelers, these twice-baked rings were designed to last – dry, crunchy, and full of bold flavor. The addition of black pepper (and sometimes fennel seeds or chili) turned the simple biscuit into something more: a rustic snack with a spicy kick, perfect alongside cured meats, cheese, or a glass of red wine. Unlike the more commonly known tomato-topped friselle, friselle con pepe are denser, more biscuit-like, and steeped in old-world charm. They’re a testament to the southern Italian knack for transforming a few basic ingredients—flour, olive oil, wine, and pepper—into something deeply flavorful and timeless.

These Friselle con Pepe are a traditional Southern Italian biscuit, known for their bold black pepper flavor, rustic texture, and satisfying crunch. Twice-baked and shaped into rings, they were once the staple of farmers and shepherds—simple, hearty, and made to last. The dough combines flour, olive oil, dry white wine, and a generous amount of cracked black pepper, creating a biscuit that's earthy, spicy, and deeply aromatic. After the first bake, the biscuits are sliced and returned to the oven to dry completely, resulting in their signature crispness. Enjoy them plain, drizzled with olive oil, or paired with cheese and cured meats for an authentic taste of southern Italian tradition.
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Prep Time 30 minutes
Cook Time 1 hour
Rise & Shaping 1 hour 30 minutes
Total Time 3 hours
Servings: 40 biscuits
Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 10 cups all-purpose flour
  • 2 cups warm water
  • ¾ cup dry white wine (or red, for deeper flavor)
  • ¾ cup olive oil
  • 5 tsp salt
  • 5 tsp cracked black pepper
  • 1 tbsp dry active yeast
  • ⅛ tsp sugar
  • 1 tbsp Optional: fennel seeds
  • 1 tsp Optional: chili flakes

Method
 

  1. In a bowl, mix warm water (not hot) with the yeast and sugar. Let sit for 10 minutes until foamy.
  2. In a large mixing bowl or stand mixer, combine flour, salt, cracked black pepper (and fennel/chili if using). Add yeast mixture, wine, and olive oil.
  3. Mix until a rough dough forms, then knead for 10–12 minutes by hand (or 8 minutes with dough hook) until smooth and elastic.
  4. First Rise: Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled.
  5. Shape the Biscuits, divide dough into pieces (about the size of a small egg about 60–70 g each).
  6. Roll into short logs (5–6 inches), then form rings by pinching the ends together.
  7. Place on parchment-lined baking trays.
  8. First Bake: Preheat oven to 200°C (390°F).
    Bake rings for 25 minutes, until firm but pale golden.
    Remove from oven and cool slightly.
  9. While still warm, carefully slice each biscuit horizontally (like a bagel).
  10. Return the halves to the oven, cut side up, and bake at 150°C (300°F) for 30–40 minutes or until completely dry and crisp.
  11. Let cool completely on racks. Store in airtight containers for several weeks.

Notes

Use freshly cracked black pepper for bold flavor. Pre-ground pepper can taste flat. For a spicier kick, try mixing in a pinch of chili flakes.
Dry white wine adds subtle aroma and softness; red wine gives a heartier, rustic flavor. Both are traditional.
Don’t Over-Bake the first bake is to set the shape, not fully crisp the biscuit. They should be pale and firm, not deeply golden yet.
Slice the friselle right after the first bake, while still warm. They’re easier to cut and less likely to crumble.
The second bake (drying) Biscuit are ready when they’re completely dry and crisp throughout.
Store in airtight containers in a cool, dry place. They can last several weeks.