Mix the yeast, sugar and lukewarm water and keep aside to activate.

When frothy, put it in the bowl of an electric mixer fitted with the hook attachment. Add the flour, salt and lard and knead well until you get a smooth dough.

Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.

In the meantime, grease 2x24cm – 9.5 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down. Let it rest for 30 minutes.

Drizzle with a generous amount of extra virgin olive oil, a little water and some salt, Top with fresh rosemary (optional).

Bake in a pre-heated oven at 200°C – 390°F for 25-30 minutes, or until golden brown.