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These Friselle con Pepe are not your average biscuit. They’re a traditional Southern Italian snack, born in the countryside and made to last. Farmers, shepherds, and travelers once relied on them, simple, sturdy, and full of flavor that didn’t fade with time.It starts with just a few humble ingredients: flour, olive oil, dry white wine, and lots of cracked black pepper. The dough is shaped into rings, baked once, then sliced and baked again until completely dry and crisp. That’s the secret to their signature crunch and their shelf life.The result? A biscuit that’s earthy, aromatic, and packed with that unmistakable southern Italian kick of spice.
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Prep Time 30 minutes
Cook Time 1 hour
Rising Time 1 hour
Total Time 2 hours 30 minutes
Servings: 36 biscuits
Course: Bread, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 cups all-purpose flour
  • 1¼ cups dry white wine
  • ¾ cup extra virgin olive oil
  • 3 tbsp cracked black pepper (adjust to taste)
  • 4 tsp salt
  • cracked black pepper
  • 2¼ tsp instant dry yeast
  • 1 cup lukewarm water (as needed for texture)
  • Optional: 1 tbsp fennel seeds for extra aroma
  • Optional: ½ tsp chili flakes for added heat

Instructions
 

  1. Make the Dough
    In a large bowl, combine the flour, salt, black pepper, and yeast. Stir well.
    Add the olive oil and white wine. Mix until crumbly.
    Gradually add lukewarm water while mixing until a firm, elastic dough forms. Knead for 8–10 minutes by hand or 5–6 minutes with a stand mixer.
  2. Let It Rise
    Cover the dough with a towel or plastic wrap. Let it rise at room temperature until doubled in size (about 1 hour).
  3. Shape the Friselle
    Preheat oven to 200°C (390°F).
    Divide the dough into 36 equal pieces. Roll each piece into a rope (about 15–18 cm long), then form a ring and pinch the ends together.
    Place on parchment-lined baking sheets, leaving space between each biscuit.
  4. First Bake
    Bake in the preheated oven for 20–25 minutes, or until lightly golden and puffed.
    Remove from oven and let cool for 10 minutes.
  5. Slice and Dry
    Using a sharp knife, carefully slice each ring in half horizontally (like a bagel).
    Arrange the halves cut side up on the baking sheets.
  6. Second Bake
    Lower oven to 160°C (320°F).
    Bake again for 20–25 minutes, until completely dry and crisp.
    Let cool on wire racks.

Notes

Don’t overhydrate: The dough should be firm but pliable, not sticky. Add water gradually to avoid making it too wet.
Kneading matters: Proper kneading develops the gluten and gives the biscuits their signature dense, chewy texture after the first bake.
Let it rise fully: A full, airy rise gives better shape and structure—especially important since these are twice-baked.
Uniform size even baking: Try to roll ropes the same length and thickness. Uneven biscuits will bake unevenly.
Well-sealed rings: Press ends together firmly so they don't open during baking.
First bake:  Don’t fully brown them yet, you want a pale golden color.
Cool before slicing: Let them rest for 10 minutes before slicing to prevent crumbling.
Second bake drying:  This step is what gives them their signature crunch. Bake low and slow.