First dissolve the yeast in the water, then add the milk.

Put the flour and yeast in a bowl and start kneading, then add the salt and continue working.

Transfer to a lightly greased bowl, cover with cling film and let rise for about 2 hours or until doubled.

In the meantime, put oil and rosemary in a saucepan and start heating, turning off as soon as the oil starts to sizzle.
Let cool completely, then filter to remove the rosemary and keep the oil aside.

In the meantime, soak the raisins in hot water for at least 10 minutes, then drain them, squeeze them lightly and dab them gently with kitchen paper.

Take the dough again, add sugar and raisins and start kneading, then add the oil and continue working for at least 10 minutes.

Once you have obtained a well-kneaded dough, divide it into 5 equal loaves, place them on a baking tray lined with baking paper, grease with a little oil and leave to rise for another hour or so.

Finally, lightly score the sandwiches with a sharp blade, creating a tic-tac-toe grid (2 horizontal lines and 2 vertical lines that intersect to create a square in the centre), brush with oil (if you want, you can also sprinkle with sugar) and cook for about 20 minutes or until golden in a preheated static oven at 180°C.

The rosemary bread is ready, all you have to do is let it cool well before serving it.