Method

Cream Cheese Focaccia

1. In a large bowl, combine flour, salt, sugar, and yeast.​

2. Add warm water and 2 tbsp olive oil. Mix with a spoon or your hands until a shaggy dough is form.​

3. Knead for 5 – 10 mins until smooth and elastic (or use a stand mixer with dough hook for 6 mins).​

4. Shape the dough into a ball. Place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise for 1 to 1.5 hours, or until    doubled in size.

5. Generously oil a 9×13 inch sheet pan or baking tray with 1–2 tbsp olive oil.

6. Place the dough on the tray and gently stretch it to fill the pan (don’t worry if it springs back — let it rest a few minutes and try again).​

7. Cover and let rise again for 30 – 45 minutes.​

8. Preheat the oven to 220°C.​

9. Use your fingers to dimple the dough all over.​

10. Spread cream cheese and drizzle with more olive oil and sprinkle with rosemary.​

11. Bake for 20 – 25 minutes, or until golden brown and crisp on the edges.​

12. Let it rest a few minutes, then slice or tear into pieces.

Tomato Basil Soup

1.  Heat olive oil in a pot. Add in onions and sautéed until soft (5–7 mins) then add garlic and tomato paste, stir for 1 min.​

2. Add in fresh tomatoes and break them up. Add sugar, salt, pepper, and broth. Simmer 15 – 20 mins.​

3. Stir in fresh basil, then blend until smooth (use a stick blender or regular blender .​

4. Return to the pot, adjust seasoning. Add cream for extra velvety texture.

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