I'm looking for a solid recipe for this Italian twice baked roll but truthfully I'm not even sure if I have the name right. I've seen it called Friselle, Freselle and even Frise but I can't for the life of me find a good recipe.
The bun itself is baked, halved and baked again, like biscotti. It's traditionally served with olive oil and tomato. This is just to be clear what I'm looking for by the way.
There was an older post in the Chowhound boards but it leads to a broken link. Any help will be greatly appreciated and at this point I'd even settle for a good Italian recipe book suggestion. As long as it has a real solid recipe for Friselle, Frise, or however it's spelled.
Thanks in advance!