Crescione

Method

Dissolve fresh yeast in warm water and leave for five minutes. Mix flour and salt in a large bowl, then add the yeast liquid and olive oil, combining until a shaggy dough forms. Knead for ten minutes until smooth and elastic. Cover and prove for one hour until doubled in size. Knock back the dough and divide into two portions. Roll each into a rectangle about 1cm thick and place on oiled baking trays. Dot the surface with small pieces of lard, press in rosemary sprigs, and sprinkle with coarse sea salt. Prove for thirty minutes until puffy. Bake at 200°C for twenty-five to thirty minutes until golden and crisp. Cool on a wire rack before serving.