In the mixing bowl add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir to combine. Add the flour, lard, olive oil and chopped rosemary, start to knead then add the salt. Continue to knead for approximately 5 minutes to form a soft compact dough.
Move the dough to a lightly floured flat surface and shape into a ball. Place in a lightly oiled bowl, rolling the dough in the bowl, cover and let rise in a warm draft free area for 1- 2 hours or until doubled in bulk.
Remove the dough from the bowl and roll it (do not knead) into a rectangle shape ½ inch / 1.2 cm thick. With a pastry wheel, pizza cutter or sharp knife cut the dough into 2-3 inch long strips. Place on a parchment paper lined cookie sheet. Cover with plastic wrap or a clean tea towel and let rise for approximately 50-60 minutes in a warm draft free area.
Pre-heat oven to 375F (190C).
Before baking brush the dough with some olive oil, sprinkle with rock salt and more chopped rosemary if desired. Bake for approximately 18-20 minutes or until golden. Move the crescente immediately to a wire rack to cool. Enjoy!
Notes
If the dough is a little dry add 1-2 tablespoons extra of lukewarm water, I added 1 1/2 tablespoons extra.