First of all refresh the sourdough. Mix 200 g of sourdough (at room temperature) with 200 g of durum wheat flour and 100 ml of water, let the dough rise until it has at least doubled in volume, you can start the day before, so that the next morning you will have the sourdough ready: start the evening before let it rise at least an hour and a half and then put in the fridge overnight, the rising will proceed slowly even at 4° C.
Once the dough will have grown, you can proceed with the mixture of friselles.

Put the wheat flour in a large bowl and knead with water (where it was dissolved the salt) and sourdough (brought to room temperature). Complete the kneading on a pastry board, when you obtain a smooth and homogeneous mixture put it in a large container (preferably wooden), cover and let it rise for about 4-5 hours, or at least until they have at least doubled in volume, to facilitate the rising you can put it in the oven with a pan of hot water.

Make little piles of dough of the size of about 150-180 g, knead until you get loaves approximately 25 cm long and 2-3 cm thick, flatten with your fingers making a higher pressure at the center along the main axis of the loaves, in order to create a central thickness reduction that will facilitate the next cut. Roll the loaves as spirals leaving a small hole in the center that will be lost during the further rise. Arrange the friselles on a baking sheet lined with parchment paper and let it rise for another 2-3 h.

Then bake the friselles in oven at 200° C for about 15-20 minutes, once after this time and pull them out (while still hot) cut them horizontally along the median axis with the aid of a string and performing a cut to "strangle"
Lay the two halves on a baking sheet with the cut side facing up and put back in the oven still hot. They will have to cook for about 30 minutes at 150° C.

The “friselle” or “frise”, or even better, as they are called in the Salento friseddhe are donuts without a hole (because the small hole obtained during the preparation is lost during the rising, the dough rising fills all space inside), these are implemented with a dough of durum wheat semolina and follow a double cooking, in fact they are first cooked as a whole and then the pair trawl (pairs) are cut horizontally and toast in the oven.
They are typical of Puglia, but are also found in other regions of the south, such as in Campania, known as freselle, and in Calabria, called frese. They are widespread throughout Italy and are also prepared with different types of flour: barley, wheat, and various mixtures of these two flours, but also with wheat flour, especially for the preparation of friselline (friselles in size very smaller).
The most accepted version of the etymological origin of the term frisella would derive the word from the verb “frendere”, in practice it would be a diminutive of the feminine past participle of this verb which means crushing, grinding, breaking and evokes the crispness of frisella that soaked in water crumbles easily.

The origin of friselles is very ancient, some folk tales would date the birth of friselles at the time of the Crusades, in fact in the Salento friselles are often referred to as the bread of the Crusaders. It is believed that they represented food for the Crusaders who often left for the Holy Land from its ports Salento. The long shelf life ensured travelers to always have a supply of food.
Another hypothesis would trace the origin of friselles the tenth century BC, during the era in which the Phoenician merchants in their journeys at sea ate donuts made with dark wheat flour that had softened using seawater.
This practice was still followed until a few decades ago, friselles were wet with sea water and then served without the further addition of salt.
In Salento the friselles now represent a tradition and are included in Foodstuffs (Ministry of Agriculture, Food and Forestry), as indicated by the theories on the origin of this product, its use in the past was to replace the bread in cases where it was not possible to have it always fresh, especially when the peasants retreated to the countryside for some time and they did not have the oven.
Once they are cooked the friselles, being almost completely dried, can be stored for several months. In Salento, it is customary to place them in jars of clay called “capase” that ensure a long shelf life. It is very important for the conservation friselles that remain closed in a dry place.
I usually do friselles with the leftovers of the refreshments of the sourdough (which otherwise I should throw), a way to recover this leftovers and to get dry bread always available.

The most usual way to consume is friselles with fresh tomatoes that are cut into pieces and rubbed on the rough surface of the frisella letting out and deposited on the frisella the seeds and the pulp of the tomatoes are then sprinkle with abundant oil and oregano from Salento.
But friselles are good with an infinity of seasonings, such as wild onions, olives, tuna, anchovies, sottoceti and are used even instead of rusks in milk at breakfast, also form the basis for the fish soup.

It is not less important how to soak the friselles. There are those who define a real profanation of friselles those methods that take a wrong wetting. The correct method is to soak in a crock frisella the bottom full of water for a few seconds and repeat 3 times, there is a saying that says the frisella should be wet for the time of a Hail Mary. Exist in commerce special instruments to wet the friselles and are called Sponza-Frise, shards of pottery made of two layers, a holster where the frisella must be dipped in water and a layer of top plate which is put in to drain the frisella.

Each frisella:

Energy: 150.90 Kcal
Total dietary fiber: 1,70 g
Alcohol: 0.00 g
Water: 29.10 g
Total Protein: 6,05 g
Animal protein: 0.00 g
Vegetable protein: 6.05 g
Total lipids: 1.24 g
Lipids animals: 0.00 g
Plant lipids: 1.24 g
Cholesterol: 0.00 mg
Available carbohydrates: 30.80 g
Starch: 29.38 g
Sugars: 1.42 g