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Dissolve the yeast in warm water and milk, add the mixture plus the egg to a flour well, and knead into a dough which will then be left to sit for half an hour in a warm place covered with a moist cloth towel. Cut the dough into small rolls and leave to sit in a warm place for additional 15 minutes. Sprinkle some flour on a steel or marble surface and with a rolling pin roll out the pieces of dough to make focacce of the thickness you prefer. Put an iron pan with olive oil on a high flame; place the focacce in the hot oil and turn rapidly: Cook for 2 minutes until golden coloured on both sides, dry on paper and top with fresh guanciola, rosemary and chilli pepper. Serve warm.