First, dissolve the yeast and malt in the just warm water, then pour it into the center of the semolina, in a bowl.
Begin to knead, then add the salt and work until the mixture is strung, which will be quite soft.
Let it rest for 30 minutes, uncovered, on a lightly floured work surface, then fold the dough, using a spatula or dripping pan, then let it rise for 1 hour.
Take the mixture back, transfer it to the baking sheet lined with parchment paper, pirlat it again, flour the surface, create a hole in the center and try to widen it, so as to create a donut, then let it rise again until doubled.
preheat the static oven to 230 ° C, bake and bake for 20 minutes, then lower the temperature to 180 ° and bake for another 30 minutes (if the bread starts to darken too much, lower it to 160 ° C).
The cucciddato is ready: let it at least cool before cutting and serving it.