Monti's Roman Bread
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Adopted recipe, supposedly from Monti's Restaurant in Tempe, Arizona. Before serving, they brush it with melted butter, and serve it piping hot.
- Ready In:
- 1hr 15mins
- 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
- 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.
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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.Reply