Monti's Roman bread (focaccia)
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 it too.
Paula Kuethen
Alta Loma
DEAR PAULA: Monti’s executive officer, Michael L. Monti, explains that the focaccia recipe was brought from Italy some 80 years ago by Monti’s parents. And, yes, we love it too.
Add 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.
Place 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.
Bake at 400 degrees until golden and sounds hollow when tapped, 20 to 25 minutes. Serve hot.
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