Dissolve the yeast in the lukewarm water. Place some flour on the table in the shape of a volcano and put the oil, the milk, and the water with the yeast into the crater.
Combine the remaining flour with salt, pepper, and the chopped rosemary.
Mix well all the ingredients and start to knead the first dough. Add the flour with rosemary little by little. Knead until the dough gets smooth and elastic; put it into a floured bowl under a towel and let it rest for about 2 hours at room temperature.
Then use a rolling pin to roll out the dough to around 1 cm thick and cut it with a circular cutter or an upside-down glass.
I cook them in the tigelliera (tigella iron), but you can use a non-stich pan, as well. Pre-heat the tigella iron for about 5 minutes on a medium heat, and cook them on both sides until golden brown. I usually keep them hot in a small basket under a towel.
Cut hot tigelle in two halves and fill them to taste. I recommend cream cheese, stracchino or typical Italian squaquerone, Italian ham, mortadella, salami, or for a vegetarian dish, grilled vegetables.