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)
Recipe type: Breads and Rolls
Serves: 8
  • 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
  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: 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.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.