Focaccia & roasted veg soup

Ingredients

• 400g flour
• 7g sachet fast-action yeast
• 1 tsp fine sea salt
• 150ml olive oil
• 3 rosemary sprigs
• generous pinch of flaky sea salt
• For the soup
• 1 courgette, sliced
• 2 carrots, peeled and diced
• ½ celeriac, peeled and diced
• 2 rosemary sprigs
• olive oil, for drizzling
• 1 onion, finely chopped
• pinch of sea salt
• 3 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 4 tomatoes, chopped
• 100g orzo
• 1 tin butterbeans
• 1 litre chicken stock
• small bunch of cavolo nero, shredded
• small bunch of parsley, chopped
• parmesan, grated, to serve

Method

1.  Whisk the flour and yeast in a large bowl, then add the fine salt and continue to whisk. Add 75ml olive oil and 200ml tepid water and, using your hands, mix to form a dough. On an oiled worktop, tip out the dough and knead for about 10 mins until smooth and soft. Turn the Dough Proving setting to level 1 and place the dough inside. After 30 mins, oil a heavy-based oven sheet and tip the dough onto it, making sure it covers as much of the sheet as possible. Return to the oven on the same setting and leave to prove for another 30 mins. Remove and set aside. Add 75ml of olive oil to a small container and drop in the rosemary sprigs. Leave to infuse for 30 mins.

2.  Turn the oven on to Bread Baking 200°C. Pour the rosemary-infused oil over the top of the dough – leaving the sprigs in the jug. Push the dough into the corners of the tray, then use your fingers to make sporadic holes. Scatter over the rosemary sprigs and sea salt and bake for 20 mins or until golden brown. Remove from the oven and cover in foil so the steam softens the crusts. Meanwhile, make a start on the soup.

3.  Turn the oven to CircoTherm^® 180°C. Add the courgette, carrot, celeriac, rosemary and oil to a roasting tin and cook for 30 mins, mixing halfway through. While the veg is cooking, heat a drizzle of olive oil in a pan over a medium heat. Tip in the onion and sprinkle over a pinch of sea salt. Fry until soft and translucent, then add in the chopped garlic, tomato purée and tomatoes. Cook for around 10 mins until the tomatoes have broken down. Once ready, remove the vegetables from the oven and add to the pan, discarding the rosemary. Add in the orzo, beans and stock and bring to the boil. Simmer for 10 mins, until the orzo is cooked through. Stir regularly to ensure nothing gets stuck to the bottom of the pan.

4.  When you’re ready to eat, stir through the chopped cavolo nero and cook for another few mins. Season well and sprinkle over the parsley and grated parmesan. Serve with the focaccia on the side.