Monti’s Roman Bread Recipe
Adopted from Monti’s Restaurant in Tempe, Arizona
This delightful Roman bread, inspired by the famous Monti’s Restaurant in Tempe, Arizona, is a crowd-pleasing recipe that’s perfect for any meal. Known for its soft, flavorful texture, this bread is brushed with melted butter just before serving, giving it an irresistible aroma and taste. The dough is infused with savory flavors like rosemary and onion, which complement its slightly sweet and warm notes, thanks to the addition of granulated sugar. The recipe makes one tray of soft, fragrant bread that’s ideal for serving with a hearty meal or as a stand-alone treat. Here’s how to make this classic bread that you and your guests will love!
Recipe Information
| Category | Breads |
|---|---|
| Cook Time | 15 minutes |
| Prep Time | 1 hour |
| Total Time | 1 hour 15 minutes |
| Servings | 10 |
| Yield | 1 tray |
| Calories | 303.9 kcal per serving |
| Rating | 4.5 stars (2 reviews) |
| Review Count | 2 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Warm water | 1 cup |
| Granulated sugar | 2 1/2 teaspoons |
| Flour | 2 cups |
| Salt | 6 teaspoons |
| Onion (finely chopped) | 2 medium |
| Canola oil | 3/4 cup |
| Dried rosemary | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 303.9 kcal |
| Fat | 2.3 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 469.5 mg |
| Carbohydrates | 61.5 g |
| Fiber | 2.6 g |
| Sugar | 3.2 g |
| Protein | 8.3 g |
Instructions
-
Prepare the Yeast Mixture:
Begin by warming a glass or metal bowl. Add 1 cup of warm water to the bowl and stir in 2 1/2 teaspoons of granulated sugar. Sprinkle the yeast over the water mixture and let it sit for a few minutes until it completely dissolves and becomes frothy. -
Mix the Dough:
Once the yeast is activated, add 2 cups of flour, 6 teaspoons of salt, and 2 finely chopped onions to the yeast mixture. Stir the ingredients together until the dough begins to form. For a smoother consistency, you can use an electric mixer with a dough hook, or knead the dough by hand until it becomes smooth and elastic. -
Let the Dough Rise:
Lightly oil a large bowl, then place the kneaded dough into the bowl. Cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm spot for about 45 minutes or until it has doubled in size. -
Shape the Dough:
After the dough has risen, remove it from the bowl and punch it down to release the air. Roll out the dough on a lightly floured surface to your desired thickness. For best results, use a sheet pan (at least 9×13 inches) and press the dough into the pan, ensuring it fits evenly. -
Add Oil and Rosemary:
Generously brush the surface of the rolled-out dough with 3/4 cup of canola oil. Sprinkle 1 tablespoon of dried rosemary evenly across the top. This will give the bread its signature flavor and aromatic appeal. -
Bake the Bread:
Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and bake the bread for 15 to 20 minutes, or until the bread turns golden brown on top and gives off a delightful, aromatic smell. -
Serve Hot:
Remove the bread from the oven and let it cool slightly. Just before serving, brush the top with a little more melted butter for an extra touch of flavor. Serve the bread piping hot alongside your favorite dishes, and enjoy!
Tips for Success:
- For an extra layer of flavor, you can add a pinch of garlic powder or onion powder to the dough before kneading.
- If you prefer a more rustic look, you can shape the dough by hand instead of using a sheet pan, and bake it as a round or oval loaf.
- Don’t skip brushing the bread with melted butter just before serving—this step adds a rich, irresistible finishing touch!
Conclusion
Monti’s Roman Bread is the perfect addition to any meal, whether you’re hosting a dinner party or enjoying a cozy family meal. The combination of fresh rosemary, sweet onion, and a soft, pillowy texture makes this bread a standout. Easy to prepare and absolutely delicious, it’s sure to become a favorite in your bread-baking repertoire.
