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Twice-baked barley bread rings, soaked and topped with tomatoes and olive oil, are Puglia's summer staple. A fresh vegetarian mediterranean dish perfect for healthy eating and clean eats.
Place the friselle barley bread rings flat side up on a large platter.
Pour 1.5 cups of room-temperature water evenly over the friselle and let them soak for 7–10 minutes, until fully moistened but still slightly firm at the edges.
While the bread softens, dice the vine-ripened tomatoes and mix them with sea salt, black pepper, and torn fresh basil leaves in a bowl.
Drizzle 2 tablespoons of the olive oil over the soaked friselle, ensuring even distribution.
Spoon the tomato mixture generously over each bread ring, topping with remaining olive oil and a final sprinkle of sea salt and black pepper. Serve immediately for the best texture.
