Frisella dry bread from Puglia!

Everybody knows the many different types of bread from Puglia: bread from Altamura, Matera, bread made with durum wheat, barley, rye, semolina etc. All these types of bread are made with different flours and in different shapes and size.
There is a very typical bread from Puglia that is a bit less famous, but that all the locals would have in their homes and eat regularly: the frisella dry bread!
Frisella is made with exactly the same ingredients used to make bread. However, frisella bread is baked twice in the oven, instead of just once. Because it is dry, you have to soak it in the water just for one or two minutes before eating it. The frisella can last for many months.
The best frisellas are made of rye flour, but you can also find made of durum wheat semolina.

To prepare the frisella, just soak the dry bread in water for one or two minutes. Dress it with cherry tomatoes, wild rocket, oregano a pinch of sea salt and a very intense extra virgin olive oil!
You need to eat right away and using your hands.
Please let us know if you ever try it! The best is the one you can have on the beach with a glass of good Negroamaro wine!