I am wondering if this is truly focaccia bread.I now usually it is square, and semi flat.This bread is really neither of those two things.However, I have never been on a bread or focaccia committee, and thus can not really answer that question.I knew one thing, and that was I wanted bread and soup, but I also wanted leftover bread for making sandwiches, and the flatter focaccia would not work well for sandwiches.So, there is a method to my madness.
There always is a method to my madness, I think.I could be wrong, who knows ? But, before I go down the trail of self doubt, lets just make some soup and bread, okay?

Focaccia Bread Ingredients.

- 2 and 3/4 cups of All purpose flour.
- Tablespoon of Salt.
- 1 package of yeast.
- Tablespoon of sugar.
- Tablespoon of basil.
- Tablespoon of oregano.
- Tablespoon of garlic powder.
- 2 tablespoons of olive oil.
- 1 cup of warm water.

Combine all the dry ingredients in a large bowl, obviously.That would mean all those listed up to the oil and water, duh.But, minus the yeast.While that is happening, or before, or after if you wish to wait, mix the yeast and the warm water,and let sit for 5 minutes..Once you have everything mixed from the dry ingredients, add the yeast and water combination to the dry mix.Mix well, and put out on a floured surface and knead for 5 minutes.Place in a oiled bowl, cover with damp cloth , and let it double in size.This could take an hour, could take more, just me patient.
It will rise faster though, if you place the bowl in a warm spot.True story.

Now, preheat your oven to 450 degrees.Has your bread risen? If not, then don’t waste your time preheating till it has.But, if it has, place the loaf, or loafs on a baking pan.I sprayed my baking pan, but I am thinking maybe some corn starch may be better, you want them not to stick, but the spray may speed up the bottom over cooking.
Anyways, before putting in the oven, brush olive oil over the bread, and then top with some salt.

Now you may place in the oven, and cook for 15 minutes, or till cooked.You can tap on the bread, if it sounds hollow, it is done.

You just made some bread.You can pat yourself on the back, if you feel that you must.Frankly, it is not that hard to do, so you must really have low esteem, but I am not judging you.

Tomato Vegetable Soup Ingredients.

- 1 onion, chopped, diced.Whatever.
- 2 tablespoons of minced garlic.
- 2 tablespoons of olive oil.
- 1 red pepper, chopped up.
- 4 plum tomatoes, chopped up.
- One carrot, peeled and chopped.
- One can of tomato paste.
- 3 teaspoons of thyme.
- A couple pinches of salt.
- A few grinds of ground pepper.
- 1 tablespoon of basil.
- Half a tablespoon of sugar.
- 3 cups of water.
- 2 teaspoons of Vegebase.This is that stuff you make vegetable stock on your own if you do not wish to use vegetables.
- Half a cup of lima beans
- Half a cup of chopped green beans.These and the lima were frozen, it is winter for fuck sake.Don’t judge.
- Daiya cheese for topping.

Okay, grab yourself a big pot.Place it on medium heat and heat up the olive oil.Now, add your onions and minced garlic, and cook and stir occasionally for 5 minutes.Add you peppers, and cook another few minutes.I should just say cook for another 5 minutes.
Now, add your plum tomatoes, and stir those in, cooking for three or so minutes.You will now add the water, vegebase, thyme, paste, basil, sugar, salt, pepper, and the carrots.Stir it all in.When it comes to a boil, lower the cooking temperature and let it simmer for 25 minutes, lidded.
Stir in the lima and green beans.Let it simmer for another 5 to 10 minutes.Serve in a bowl, as soup is kind of useless on a plate, and top with the Daiya.

Dunk your focaccia in the soup, or do not.That is what I did, but I cant make you do that.Not yet, anyways.