How to Make Roman Bread

A segment from Home Matters showing how to make our famous Roman Bread. (A variation of focaccia.) My late Aunt Emilia, born and raised in Sassoferrato, Italy, taught my mother Shirley how to make the family recipe. Mom started making batches of the bread for parties and special occasions. Friends of Shirley and Leonard convinced them to begin serving it at Monti's La Casa Vieja. This recipe was adapted to suit the needs of the restaurant and the era (when it was introduced, true rustic Italian flat bread would have been 'too hip for the room' in Phoenix). For example, kosher salt and thinly sliced fresh onions on top were originally used, instead of table salt and dehydrated onions in the dough. I encourage you to experiment.

Category:

People & Blogs

Tags:

• Monti's
• Tempe
• Bread
• Focaccia

[tamilea100]

this is a great recipe. i used to visit monti's years ago while leaving in Tempe. Luv, luv luv this bread.

[acpren]

Looks like a terrific recipe!

One observation though: He took a bite and then put the chunk back in the pan.  A big no-no in terms of food contamination, isn't it?

[jimbosopinion]

1 tablespoon

[hartwig217]

They lost me at dehydrated onions "salad" oil & electric mixer. . .

[16gothomiezz4lyfe]

didn't say how much yeast !!!!!