How to make
Sift the flour and semolina into a bowl. Pour the packet of dry yeast, add a pinch of sugar and pour in the water. Knead a soft dough.
After the dough is shaped, add 1 tsp. of salt and a generous pinch of chopped parsley.
Knead for another 5 minutes. Put the dough in a bowl, cover it with a piece of cling film and keep it in a warm place, until it doubles in volume.
Roll out the risen dough onto a floured surface into a large rectangle. Cut 1.6″ (4 cm) wide strips.
Spread them with the melted lard, gather them two by two and cut them into 1.6″ (4 cm) wide pieces.
Grease a round sponge cake mold with oil and sprinkle it with flour. Arrange the cut squares upright, cover the mold with a towel and leave it for 30 minutes, until the dough relaxes.
Bake the bread in a sponge cake mold at 410°F (210°C) in a preheated oven with a fan. After baking, remove the bread immediately from the mold and spread it with olive oil.
Enjoy!
