Casa Vieja Roman Bread This bread is served with every meal at Monti's La Casa Vieja in Tempe, Arizona. 1 tablespoon granulated sugar 1 package dry yeast 1 1/2 cups lukewarm water 4 cups all-purpose flour 2 teaspoons salt, divided 1/2 cup finely chopped onion 2 tablespoons dried rosemary, finely crushed 2 teaspoons vegetable oil Combine sugar, yeast and lukewarm water, stirring to dissolve yeast. Stir in the flour, a cup at a time, then add 1 1/2 teaspoons of salt and the onion. Mix well, then knead on a lightly floured board until smooth. Place dough in an oiled bowl and let rise until doubled, covered with a clean linen towel. When doubled, punch down again. Flatten out dough on an oiled cookie sheet. When an even 1 inch thick across, pat the top of the dough lightly with vegetable oil. Let dough rise again until doubled. Sprinkle with remaining salt and the rosemary. Bake in oven, preheated to 400 degrees F, for 20 to 25 minutes. Serve hot.