Monti’s Roman Bread: A Taste of Arizona Sunshine

The scent of rosemary and warm bread baking in the oven…it instantly transports me back to my college days in Tempe, Arizona. Monti’s La Casa Vieja was the spot for celebrations, and no meal was complete without their signature Roman Bread. That first bite, that perfect blend of savory onion, fragrant rosemary, and a buttery, chewy crumb, was pure comfort. This recipe attempts to capture that magic, bringing a little bit of Tempe sunshine into my kitchen, wherever I am.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour 45 minutes (includes rising time)
• Servings: 10
• Yield: 1 large tray
• Dietary Type: Vegetarian

Ingredients

• 1 package (2 1/4 teaspoon) yeast
• 2 1/2 cups warm water (100 degrees Fahrenheit)
• 2 tablespoons granulated sugar
• 6 cups flour
• 2 teaspoons salt
• 3/4 cup minced onion
• 1 tablespoon canola oil
• 1 tablespoon dried rosemary
• Additional canola oil, for greasing and brushing

Equipment Needed

• Large glass or metal mixing bowl
• Measuring cups and spoons
• Mixer with dough hook (optional, but recommended)
• 9×13 inch baking sheet
• Oven

Instructions

1. Activate the yeast: In a warmed glass or metal bowl, combine the warm water, yeast, and sugar. Ensure the water is around 100 degrees Fahrenheit to properly activate the yeast; too hot, and you risk killing it, too cold, and it won’t activate. Let this mixture sit for about 5-10 minutes, until the yeast is completely dissolved and the mixture is foamy. This step is crucial to ensure your bread rises properly.
2. Combine the ingredients: Add the flour, salt, and minced onion to the yeast mixture.
3. Knead the dough: Knead the dough until it is smooth and elastic. You can do this by hand on a lightly floured surface, or you can use a stand mixer fitted with a dough hook. If using a mixer, knead on medium speed for about 5-7 minutes. If kneading by hand, it will take about 8-10 minutes. The dough should be slightly sticky but should pull away from the sides of the bowl.
4. First rise: Place the dough in a lightly oiled bowl, turning to coat all sides. This prevents the dough from drying out. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until it has doubled in size. This will typically take about 1 hour, but the time may vary depending on the temperature of your environment.
5. Shape the dough: Once the dough has doubled, gently punch it down to release the air. Remove it from the bowl and roll it out on a lightly floured surface to fit your desired size. A 9×13 inch sheet pan is recommended for the proper thickness.
6. Prepare the surface: Transfer the dough to the prepared sheet pan. Brush the surface of the dough liberally with canola oil. This will help to create a crispy crust.
7. Add the rosemary: Sprinkle the dried rosemary evenly over the oiled surface of the dough.
8. Bake: Bake in a hot oven, preheated to approximately 375 degrees Fahrenheit (190 degrees Celsius), for approximately 15 to 20 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the bottom.
9. Serve: Serve the Roman Bread immediately while it is hot.

Expert Tips & Tricks

• Yeast Proofing is Key: Always proof your yeast before starting the recipe. If the yeast doesn’t bubble and foam in the warm water and sugar mixture, it’s likely dead, and your bread won’t rise. Start with fresh yeast for the best results.
• Temperature Matters: Water temperature is crucial for yeast activation. Too hot, and you kill the yeast; too cold, and it won’t activate properly. Aim for 100 degrees Fahrenheit.
• Onion Prep: Mincing the onion finely is important to ensure it distributes evenly throughout the dough and cooks through properly.
• Oven Calibration: Ovens can vary in temperature, so keep an eye on the bread while it’s baking. If it’s browning too quickly, reduce the oven temperature slightly or tent it with foil.
• Enhance the Flavor: For an even more intense rosemary flavor, try using fresh rosemary instead of dried. Chop it finely and add it to the dough during the kneading process. You can also infuse the canola oil with rosemary by gently heating it with rosemary sprigs before brushing it on the bread.
• Crispy Crust Secret: Brushing the dough liberally with oil is essential for achieving a crispy, golden-brown crust. Don’t be shy with the oil!
• Make-Ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out and baking.

Serving & Storage Suggestions

Monti’s Roman Bread is best served hot, straight from the oven. It’s fantastic on its own or as an accompaniment to soups, salads, or pasta dishes. You can also serve it with a side of olive oil for dipping.

To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 1-2 days or in the refrigerator for up to 3 days. To reheat, wrap the bread in foil and warm it in a 350-degree Fahrenheit oven for about 10-15 minutes, or until heated through. You can also reheat individual slices in a toaster oven. The bread can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

(Estimated values per serving, based on calculations and may vary)

Nutrient	Amount per Serving	% Daily Value
Calories	303.9 kcal	N/A
Calories from Fat	20 g	7%
Total Fat	2.3 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	469.5 mg	19%
Total Carbohydrate	61.5 g	20%
Dietary Fiber	2.6 g	10%
Sugars	3.2 g	N/A
Protein	8.3 g	16%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is designed for bread making, as some gluten-free flours can result in a dry or crumbly texture. You may also need to add a binder such as xanthan gum to help hold the dough together.
• Garlic Lover’s Delight: Add minced garlic to the dough along with the onion for an extra layer of flavor.
• Herb Garden: Experiment with different herbs such as thyme, oregano, or basil. You can use a combination of herbs or stick with a single herb depending on your preference.
• Cheese, Please!: Sprinkle grated Parmesan cheese over the dough before baking for a cheesy twist.
• Spicy Kick: Add a pinch of red pepper flakes to the dough for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use fresh yeast instead of active dry yeast?
A: Yes, you can! Use about 0.6 ounces of fresh yeast for every 2 1/4 teaspoons of active dry yeast. Be sure to crumble the fresh yeast into the warm water and sugar mixture and let it dissolve completely before adding the other ingredients.

Q: Why is my dough not rising?
A: There could be a few reasons. Make sure your yeast is fresh and properly activated. Also, the temperature of your environment can affect the rising time. If it’s cold, try placing the dough in a warm spot, such as near a radiator or in a slightly warmed oven.

Q: Can I make this bread without a mixer?
A: Absolutely! Kneading by hand will take a bit longer, but it’s definitely doable. Just be sure to knead the dough until it is smooth and elastic.

Q: How do I know when the bread is done baking?
A: The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a food thermometer to check the internal temperature, which should be around 200-210 degrees Fahrenheit.

Q: Can I freeze this bread?
A: Yes, you can! Wrap the bread tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

This Monti’s Roman Bread recipe is more than just a recipe; it’s a journey back to a cherished memory. It’s an invitation to recreate the warmth and flavor of a beloved Arizona staple. So, gather your ingredients, preheat your oven, and prepare to be transported to a place where rosemary-scented breezes and the promise of delicious bread fill the air. I encourage you to try this recipe, make it your own, and share the joy of freshly baked bread with those you love. Buon appetito!