Focaccia with Ciccioli

Arrange the fine semolina a fountain on a work surface Add the salt, distributing it throughout the flour. Leave the center free, so you can gradually incorporate the liquid without losing it. The flour should be dry at the edges and ready to absorb the dissolved yeast.

Melt the fresh yeast in warm water, then slowly pour it into the center of the fountain. Start incorporating the durum wheat semolina from the edges, stirring gradually until the dough is moist and still uneven. The water should be lukewarm, not hot, to avoid compromising the yeast's effectiveness.

Add the ciccioli Add the flour to the dough and distribute it vigorously, incorporating it evenly into the mixture. Continue until there are no lumps concentrated in one spot and each portion has a balanced presence of ingredients.

Join it lard and work it into the dough until it is completely absorbed. Continue kneading until the dough becomes smooth, soft, and has no visible streaks of fat. lard must be blended, without leaving separate parts on the work surface.

Knead the dough thoroughly, folding and refolding it continuously, until it begins to flake and bubbles appear in the texture. Stop kneading when the dough appears elastic and well-knit: these signs indicate the dough is ready to be portioned.

Divide the dough and shape it into even, compact balls about eight centimeters in diameter. Round each portion without pressing it down too much, so as to maintain the internal structure created during kneading. Arrange the balls on a tray, spacing them apart.

Cover the spheres with a clean kitchen towel and let them rise for at least an hour in a warm place. Wait until they visibly increase in volume and feel more swollen to the touch: this indicates that the rise is sufficient for baking.

Preheat the oven to 220°C (428°F), then place the tray in the oven and bake for about twenty minutes. Check the surface towards the end of cooking: the focaccias should be golden brown and cooked through on the outside, without appearing pale. If the color is even and intense, remove from the oven.

Let the focaccia rest for a few minutes, then serve it hot or warm. At this temperature the dough maintains a soft consistency and ciccioli they are still pleasant and aromatic. ciccioli are obtained from the liquefaction of the lard and fatty parts of the pig.