Ingredients
Garlic Rosemary Focaccia
- 1 cup Warm water (between 100–110°F / 38–43°C)
- 1 tsp Granulated sugar
- 1 tsp Instant yeast
- 2 TBSP Extra-virgin olive oil plus more for greasing the pan
- ½ tsp Kosher salt
- 1¼ cup All-purpose flour
- 1 clove Garlic minced
- ½ TBSP Fresh rosemary chopped
- Sea salt to taste
- Black pepper to taste
Potato Bacon Soup
- 4 slices Bacon chopped
- ¼ Onion diced
- 1 clove Garlic minced
- 2 large Potatoes peeled and diced
- 1 cup Chicken broth
- ½ cup Heavy cream
- Salt to taste
- Black pepper to taste
- Fresh chives chopped, for garnish (optional)
Homemade Fruit Punch
- 6 TBSP Cranberry juice
- ¼ cup Pineapple juice
- ¼ cup Orange juice
- ½ TBSP Lime juice
- 4 oz Ginger ale
- ¼ Lemon sliced
- ¼ Lime sliced
- ¼ Orange sliced
- 1 Strawberries sliced
- Ice cubes optional
Instructions
- Make the Focaccia: In a bowl, whisk together half of the warm water, granulated sugar, and yeast. Let sit for 5 minutes.
- Add the remaining water, olive oil, salt, and ¼ of the flour. Mix until combined.
- Gradually add the rest of the flour and knead the dough for about 5 minutes until smooth and elastic. Add more flour if too sticky.
- Lightly grease a small baking pan (about 6x9 inches) with olive oil. Place the dough in the pan, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 425°F (212°C).
- Once risen, gently dimple the surface with your fingers. Sprinkle the minced garlic and chopped rosemary over the top. Season with sea salt and black pepper.
- Bake for 15–20 minutes, or until golden brown and cooked through. Let cool slightly before slicing.
- Make the Soup: In a pot, cook the bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Add the onion and garlic to the pot. Cook until softened.
- Add the potatoes and cook for a few minutes. Pour in the chicken broth and bring to a simmer. Cook until potatoes are tender.
- Partially blend the soup using a masher or immersion blender to your desired consistency.
- Stir in the cream and simmer for 2–3 minutes. Season with salt and pepper.
- Make the Fruit Punch: In a pitcher, combine cranberry juice, pineapple juice, orange juice, and lime juice.
- Just before serving, add ginger ale and stir gently. Garnish with lemon, lime, orange, and strawberry slices. Serve over ice if desired.
- To Serve: Portion the soup into bowls, topping with crispy bacon and chopped chives. Serve with warm garlic rosemary focaccia and a glass of chilled homemade fruit punch. Enjoy!
Nutrition
Calories: 929kcal | Carbohydrates: 92g | Protein: 20g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1337mg | Potassium: 519mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1022IU | Vitamin C: 63mg | Calcium: 95mg | Iron: 5mg
Potato Bacon Soup
Ingredients
Garlic Rosemary Focaccia
- 1 cup Warm water (between 100–110°F / 38–43°C)
- 1 tsp Granulated sugar
- 1 tsp Instant yeast
- 2 TBSP Extra-virgin olive oil plus more for greasing the pan
- ½ tsp Kosher salt
- 1¼ cup All-purpose flour
- 1 clove Garlic minced
- ½ TBSP Fresh rosemary chopped
- Sea salt to taste
- Black pepper to taste
Potato Bacon Soup
- 4 slices Bacon chopped
- ¼ Onion diced
- 1 clove Garlic minced
- 2 large Potatoes peeled and diced
- 1 cup Chicken broth
- ½ cup Heavy cream
- Salt to taste
- Black pepper to taste
- Fresh chives chopped, for garnish (optional)
Homemade Fruit Punch
- 6 TBSP Cranberry juice
- ¼ cup Pineapple juice
- ¼ cup Orange juice
- ½ TBSP Lime juice
- 4 oz Ginger ale
- ¼ Lemon sliced
- ¼ Lime sliced
- ¼ Orange sliced
- 1 Strawberries sliced
- Ice cubes optional
Instructions
- Make the Focaccia: In a bowl, whisk together half of the warm water, granulated sugar, and yeast. Let sit for 5 minutes.
- Add the remaining water, olive oil, salt, and ¼ of the flour. Mix until combined.
- Gradually add the rest of the flour and knead the dough for about 5 minutes until smooth and elastic. Add more flour if too sticky.
- Lightly grease a small baking pan (about 6x9 inches) with olive oil. Place the dough in the pan, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 425°F (212°C).
- Once risen, gently dimple the surface with your fingers. Sprinkle the minced garlic and chopped rosemary over the top. Season with sea salt and black pepper.
- Bake for 15–20 minutes, or until golden brown and cooked through. Let cool slightly before slicing.
- Make the Soup: In a pot, cook the bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Add the onion and garlic to the pot. Cook until softened.
- Add the potatoes and cook for a few minutes. Pour in the chicken broth and bring to a simmer. Cook until potatoes are tender.
- Partially blend the soup using a masher or immersion blender to your desired consistency.
- Stir in the cream and simmer for 2–3 minutes. Season with salt and pepper.
- Make the Fruit Punch: In a pitcher, combine cranberry juice, pineapple juice, orange juice, and lime juice.
- Just before serving, add ginger ale and stir gently. Garnish with lemon, lime, orange, and strawberry slices. Serve over ice if desired.
- To Serve: Portion the soup into bowls, topping with crispy bacon and chopped chives. Serve with warm garlic rosemary focaccia and a glass of chilled homemade fruit punch. Enjoy!
Nutrition
Calories: 929kcalCarbohydrates: 92gProtein: 20gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 99mgSodium: 1337mgPotassium: 519mgFiber: 5gSugar: 23gVitamin A: 1022IUVitamin C: 63mgCalcium: 95mgIron: 5mg
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