Cookbook

Monti's Roman Bread :rectnt

Monti's Roman Bread

A foccaia style bread from Monti's La Casa Vieja in Tempe AZ
Ingredients:

1 cake yeast
1 1/2 Cup warm water
4 Cup flour
1 Tablespoon sugar
1/2 Cup finely chopped onion
2 teaspoon salt
dried rosemary to taste
olive oil and coarse salt as needed

Instructions:

Combine sugar, yeast and water.
Stir and let stand 5 minutes.
Add flour, salt and onion.
Knead until smooth.
Place in oiled bowl and let rise till doubled.
Punch down and spread on an oiled cookie sheet to about 1 inch thick.
Oil top of dough and sprinkle with rosemary and salt.
Let rise till doubled. Bake at 400 for about 25 minutes.
Serves 6-8.


I use fresh rosemary, minced up a bit.
Di

BREAD #42

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