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!