Bo's Famous Roman Bread
By: Bo Baker
Published: Thursday, December 10, 2009 - 4:01pm

Ingredients




1 tablespoon granulated sugar
1 package dry yeast
1 1/2 cups luke warm water
4 cups all purpose flour
2 teaspoons salt, divided
1/2 cup finely diced onion
2 tablespoons dried rosemary
1 teaspoon vegetable oil

Preparation

1 Combine sugar, yeast, and water stirring to dissolve yeast (water must be between 105 - 115 degrees to activate yeast). 2 Stir in the flour a cup at a time mixing well. Add 1 1/2 Tsp salt and the onion. Mix well. 3 Knead on a lightly floured board until smooth. Place dough in an oiled bowl, cover with cloth and let rise until doubled. 4 When doubled, punch down and flatten out on an oiled cookie sheet until one inch thick. 5 Pat top of dough lightly with vegetable oil. Let dough rise again until almost doubled. Sprinkle evenly with remaining 1/4 Tsp salt and the rosemary. 6 Bake in preheated oven at 400 degrees F for 20 - 25 min. 7 Serve hot.

About


The rosemary should be finely crushed.
This bread is crunchy on the outside and moist and chewy on the inside. It goes great with Bo's Famous Crab/Lobster Bisque.