Bloody Tomato Soup and Cheesy Focaccia Fingers
 
 
Makes 6 servings
Ingredients
Cheesy focaccia:
  • 1¼ cups lukewarm water
  • 2¼ teaspoons active dry yeast
  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh (or 2 teaspoons dried) oregano, divided
  • 2 teaspoons sea salt, divided
  • freshly ground black pepper, to taste
  • 3-3½ cups all-purpose flour
  • ¾ cup grated Gruyère cheese
Tomato soup:
  • 4 strips thick-cut bacon, cut into lardons
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, peeled and finely diced
  • 3 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 4 cups chicken broth
  • 2 sprigs fresh (or ¼ teaspoon dried) thyme
  • 1 bay leaf
  • 1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
  • ¼ cup heavy cream
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the focaccia:
  1. In a large bowl, combine the water and yeast, stirring until yeast dissolves. Add 2 tablespoons olive oil, 1 tablespoon fresh (or 1 teaspoon dried) oregano, 1 teaspoon salt and a generous pinch of black pepper.
  2. Add 3 cups flour and stir everything until it comes together to form a shaggy ball. Then knead the dough by hand on a well-floured work surface for about 5 minutes. Flatten dough slightly, sprinkle on ½ cup cheese and continue kneading until the dough is smooth and elastic, adding flour as needed, about 5 more minutes. Transfer dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, about 1 hour.
  3. While dough is rising, combine the remaining 2 tablespoons olive oil and 1 tablespoon fresh (or 1 teaspoon dried) oregano in a small bowl.
  4. Oil a rimmed baking sheet. After dough has doubled in size, punch it down. Form the dough into a ball and transfer to the prepared baking sheet; let rest for 5 minutes.
  5. Using your fingers, stretch the dough so it evenly covers the bottom of the baking sheet. Cover the dough loosely with a clean kitchen towel and let it rise until puffy, about 1 hour.
  6. Preheat oven to 425 degrees.
  7. With your fingertips, poke dimples at 2" intervals over the entire surface of the dough. Brush olive oil/oregano mixture on the surface of the dough and sprinkle with remaining 1 teaspoon salt and ¼ cup cheese.
  8. Bake until golden brown, 18-20 minutes.
  9. Once focaccia cools, cut into 1"-wide "fingers."
Make the soup:
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes.
  2. Add butter, garlic, onion and carrot and cook, stirring occasionally, until soft, about 10 minutes.
  3. Add tomato paste and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
  4. Add flour and cook, stirring constantly, for 2 minutes.
  5. Add chicken broth, thyme, bay leaf and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 30 minutes.
  6. Remove soup from heat and purée. Stir in heavy cream. Season with salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/tomato-soup-cheesy-focaccia/