Method

• 1.
  Place the yeast, sugar and 1/4 cup (60ml) lukewarm water in a bowl and set aside for 5 minutes or until frothy. Place flour in an electric mixer fitted with a dough hook. Add yeast mixture, milk, lard and 1 tsp salt. Knead for 5 minutes or until smooth and elastic. Set aside in a lightly oiled bowl and cover with a tea towel. Set aside in a warm place for 1 1/2 hours or until doubled in size.
• 2.
  Meanwhile, for the salt, combine rosemary and salt in a bowl. Set aside.
• 3.
  Knock back dough. Roll out on a lightly floured surface until 1cm thick. Cut into six 8cm squares and place on a lightly floured baking tray. Set aside in a warm place for 30 minutes or until doubled in size.
• 4.
  Half-fill a saucepan or deep-fryer with sunflower oil and heat to 170°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, cook fritto, turning once, for 5 minutes or until golden and cooked through. Drain on paper towel.
• 5.
  Scatter with salt. Serve with truffle, if using, truffle oil, coppa and Taleggio.