MONTI'S ROMAN BREAD RECIPE
Our “Roman Bread” is a family recipe for traditional flatbread, known as Focaccia, brought by Leonard’s sister, Emilia Montecchiani from Italy in 1911. Emilia taught Leonard’s wife, Shirley, how to make it and the fragrance of the rosemary (or those “green sticks” as some say) wafting up from a fresh baked basket became addictive for friends who were privileged to attend a family gathering. At the urging of some of these friends, Shirley persuaded Leonard to add the Focaccia to the menu at Monti’s, but a name change was needed to make it more accessible to the average customer. “Roman Bread” was chosen because it gets the idea across pretty clearly, and it has been an essential part of the Monti’s experience ever since we started it here in the 1970’s. Each year dozen upon dozens of requests come in from across the country for our recipe and we are pleased to make it available.
Here is a small batch recipe for preparation at home:
Monti’s Roman Bread Recipe (Yield 2 lb. Loaf)
1 Packet Yeast
2 ½ Cups Warm Water (100 degrees)
2 Tbsp. Granulated Sugar
6 Cups Flour
2 Tsp. Salt
¾ Cup Minced Onion
1 Tbsp. Canola Oil
Dried Rosemary Leaves
In a warm glass or metal bowl combine water, yeast & sugar. Completely dissolve yeast, add flour, salt & onion and knead until smooth (you can use a mixer if available). Place dough in an oiled bowl and let rise until double in size. Remove from bowl and roll out to desired size (recommend a sheet pan at least 9 x 13), brush oil on surface liberally and add dried rosemary and onions. Salt to taste. Bake in hot oven approximately 15-20 minutes. Serve hot.
We hope you enjoy our recipe.
Come and see our restaurant when you visit Arizona!