Frisella (or frisedda, fresedda, frisa in the various variants of Puglia) is a type of tarallo made of durum wheat, baked once, than cut in half horizontally and re-baked in the oven. It has a porous and compact look. Is important to distinguish between frisella and bread: the frisella is not a bread, as it is baked twice.
4 friselle (barley bread rings)
4 ripe red tomatoes
2 garlic olives
Rub the garlic on the friselle.
Dampen the friselle under cold water being careful not to soak it too much. Rub tomato into the friselle and season with oil, salt and oregano. Optionally top with fresh arugola or grated hard ricotta. You can replace the evo oil with spicy evo oil.