Recipe by Lightly Toasted
Adopted recipe, supposedly from Monti's Restaurant in Tempe, Arizona. Before serving, they brush it with melted butter, and serve it piping hot.
Top Review by mianbao
This makes nice bread - it's a sort of focaccia, I think, and best eaten hot, though I'm going to try the toast possibilities tomorrow. I may even try splitting it for toasted sandwiches. The onion and the rosemary make it tasty, and not having to give the dough a second rise cuts back quite a bit on time. I baked the bread in thirds because of the limitations of my oven. I got two 560 g pieces and one 615 g piece of dough from one batch. Thank you for sharing this recipe with us.
- 1 (2 1/4 teaspoon) package yeast
- 2 1⁄2 cups warm water (100 degrees)
- 2 tablespoons granulated sugar
- 6 cups flour
- 2 teaspoons salt
- 3⁄4 cup minced onion
- 1 tablespoon canola oil
- 1 tablespoon dried rosemary
Directions See How It's Made
- In a warmed glass or metal bowl combine water, yeast and sugar.
- Completely dissolve yeast.
- Add flour, salt and onion, and knead until smooth (you can use a mixer if available).
- Place dough in an oiled bowl and let rise until it doubles in size.
- Remove from bowl and roll out to desired size (recommend a sheet pan at least 9X13) Brush oil on surface liberally and sprinkle with rosemary.
- Bake in hot oven approximately 15 to 20 minutes.
- Serve HOT.