Friselle are a southern Italian rusk, garnished with seasoned tomatoes, herbs and a good dousing of olive oil. They’re most often made with semola rimacinata and even barley. Years ago I made a batch with yeast. After, they were soaked in water which softens them, then finished with the salad of tomatoes.

This time  I made two batches combining , one with part semola and Palmento flour from Filippo Drago who gave me a five kilo bag of this ancient grain. Though they were good, they were yeasted and a bit fragile.

So I tried another batch with a pasta madre made from wheat. Being cautious not to use up my precious half bag of palmento! Here is what I got with a half and half mix of fresh milled barley and palmento!