Monday, February 13, 2012

Yippee! Recipe Success

One of our favorite spots for eating out is at Monti's La Casa Vieja in Tempe, Arizona.  
Their die for!  And they are served with their so delicious Roman Bread.  If you ask the wait staff, they will bring you a copy of their famous Roman Bread recipe.  The first attempt at making this...not so good!  This time...perfect...perfect enough that my husband at at least 6 pieces slathered in butter!  A little hint...I baked it in a larger pan.  I used an 11" x 17" cookie sheet instead of a 9" x 13"and it worked perfectly.  This yields a good amount of Focaccia, so you can use some, freeze some, and make wonderful grilled sandwiches with the leftovers.  I cut some squares smaller for dinner, and some larger for sandwiches for the next day.  The aroma of the rosemary baking on top of the bread is absolutely wonderful!  

Here is their recipe straight from their website:

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!

Located on Mill Avenue in Tempe, Arizona, Monti's La Casa Vieja provides an unforgettable setting for any occasion. Steeped in a tradition of Southwestern hospitality that dates back more than 130 years, the popular restaurant makes its home in an authentic adobe hacienda that's an icon of Arizona history.

Sunday - Thursday

11 a.m. to 10 p.m.
Friday & Saturday
11 a.m. to 11 p.m.

Have a Successful Day,
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