Method:
Activate the Yeast:
In a small bowl, dissolve the fresh yeast in a portion of the cold water. Let it sit for about 10 minutes until it becomes frothy.
Mix Dry Ingredients:
In a large mixing bowl, combine the '00' flour and salt.
Combine Wet Ingredients:
Add the olive oil and lard to the dry ingredients.
Form the Dough:
Pour the activated yeast mixture into the bowl with the dry ingredients.
Gradually add the remaining cold water, mixing continuously until a shaggy dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface.
Knead for about 10 minutes until the dough is smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl.
Cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape and Second Rise:
After the first rise, punch down the dough to release air bubbles.
Shape the dough according to your desired baked good (e.g., as a flatbread for focaccia).
Place it on a baking sheet or pan.
Cover and let it rise for an additional 30 minutes.
Bake:
Preheat your oven to 180°C (350°F).
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Variations and Tips:
Flavor Enhancements: Incorporate herbs like rosemary or thyme into the dough for added flavor.
Dietary Substitutions: For a dairy-free version, replace lard with vegetable shortening or additional olive oil.
Storage: Store any leftover dough in the refrigerator for up to 2 days. Allow it to come to room temperature before using.
