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Breads

Monti's Roman bread (focaccia)

Monti's Roman bread (focaccia)
Los Angeles Times

Dear SOS: I'm searching for the recipe for rosemary focaccia served at Monti's La Casa Vieja restaurant in Tempe, Ariz. The bread is served with every meal at the restaurant. I've tried to duplicate it without luck. You would love ... Read more

Total time: 50 minutes plus 1 hour standing | Serves 6 to 8
  • 1 tablespoon sugar
  • 1 (0.6-ounce) cake fresh yeast or 1 (1/4-ounce) package dry yeast
  • 1 1/2 cups lukewarm water
  • 4 cups flour, plus more for kneading
  • Salt
  • 1/2 cup finely chopped onion
  • Olive oil, for greasing
  • Dried rosemary leaves

Step 1Add sugar and yeast to warm water in bowl; stir to dissolve yeast. Add 4 cups flour, 2 teaspoons salt and onion. Knead dough on floured board until smooth, 5 minutes.

Step 2Place dough in oiled bowl and let rise in warm spot until double in bulk, 1 hour. Flatten out dough on oiled cookie sheet to 16x12-inch rectangle about 1-inch thick. Sprinkle with salt and dried rosemary, to taste.

Step 3Bake at 400 degrees until golden and sounds hollow when tapped, 20 to 25 minutes. Serve hot.


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