Focaccia, by any other name is still a wonderful treat. A very flexible recipe, a variety of toppings may be added. Great on the side with salad or pasta.
Monti's Roman Bread

Monti's Roman Bread (Focaccia)
 
Author:
Recipe type: Breads and Rolls
Serves: 8
Ingredients
  • 1 Tablespoon sugar
  • 1 cake fresh yeast (0.6 ounce) (or 1 (1/4-ounce) package dry yeast)
  • 1 1/2 Cups lukewarm water
  • 4 Cups flour; plus more
  • salt, to taste
  • 1/2 Cup finely chopped onion
  • olive oil; for greasing
  • dried rosemary leaves
Instructions
  1. 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.
  2. Flatten out dough on oiled cookie sheet to 16- by 12-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.
Notes
NOTES: Recipe from Michael L. Monti, executive officer, Monti's La Casa Vieja restaurant in Tempe, AZ.

Each of 8 servings: 222 calories; 39 mg sodium; 0 cholesterol; 1 gram fat; 47 grams carbohydrates; 6 grams protein; 0.23 gram fiber.
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