Focaccia Bread and Hearty Tomato Soup

Homemade Focaccia Bread

1. One envelope active dry yeast
2. One cup minue 1 tablespoon lukewarm water
3. 2 cups plus 2 tablespoons all-purpose flour
4. 2 tablespoons whole-wheat flour
5. 1 teaspoon salt

~ Topping: Crushed rosemary & Kosher Salt
~ Dipping sauce if desired: Extra Virgin Olive Oil & Italian Herbed Red Wine Vinegar

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
2. In a food processor, combine the all-purpose flour, the whole wheat flour and the salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times. The dough will be sticky.
3. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap and let the dough rise until it doubles in volume, about an hour.
4. Spray a baking sheet with nonstick cooking spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on the baking sheet and press it into a 10″ circle. Cover loosely with plastic wrap and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes.
5. Preheat the oven to 425 F. Without piercing the dough, make dimples with your fingertips all over the dough and then sprinkle the topping all over.
6. Bake on the center over rack until browned, about 15-20 minutes. Do not overcook!
7. Serve quite warm.

***please forgive me since this isn’t a five ingredient recipe. I just had to share it though since in our neck of the woods Fall is starting to roll in. This is the PERFECT Fall soup!

Hearty Tomato Soup

2 tablespoons butter
1 medium onion
1 clove garlic
1/2 tsp paprika
1 1/2 tsp chopped fresh basil
8 oz cream cheese – I use whipped, full fat.
1 1/4 cups milk
2 cans (10 3/4 oz each) condensed tomato soup
I box Uncle Bens’ long grain & wild rice, prepared.

Prepare the rice according to the package directions. Set aside.  Melt butter in medium saucepan over medium heat. Cook onion and garlic in butter for several minutes, stirring occasionally until the onion is tender; remove from heat. Stir in paprika, basil, and cream cheese. Stir for a while to incorporate the cheese and the hot butter. Gradually stir in milk and soup. Beat with hand beater until cheese is melted and soup is smooth. Stir in rice just before serving.

Tips from Stacey’s Kitchen:
~ For an easy alternative to chopping fresh basil, use clean kitchen shears. Simply gather a bunch of basil leaves into a tight group in your hand and with the other hand snip away little pieces at a time directly into your recipe.
~ To cut down on tearing up, rinse your onion with lemon juice prior to chopping.
~ To speed the process of incorporation of ingredients, try pre mixing your condensed soup and milk until smooth and then gradually add this to your onion/cheese stock.

For more recipes on Five Ingredient Friday, click on over to the host at Overwhelmed With Joy.

8 thoughts on “Focaccia Bread and Hearty Tomato Soup

  1. Overwhelmed! says:

    Oh, bread and soup, my favorites for fall and winter! No apologies necessary for the extra long soup recipe. I’m printing both of these out to try! Thanks for participating in my < HREF="" REL="nofollow">Five Ingredient Friday<> recipe exchange. I do appreciate it!

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