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Ethnic: Monti's Roman Bread




Source of Recipe


Monti's La Casa Vieja Restaurant


List of Ingredients




1 tablespoon sugar
1 package dry yeast
1 1/2 cups lukewarm water
4 cups flour + more for kneading
salt
1/2 cup finely chopped onion
olive oil for greasing
dry rosemary leaves

Recipe



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.

Flatten out dough on oiled cookie sheet to 16x12-inch rectangle about 1-inch thick. Sprinkle with salt and dried rosemary, to taste.

Bake at 400¼F until golden and sounds hollow when tapped, 20 to 25 minutes. Serve hot.