Chelsea’s Tomato Basil Soup Recipe

I don't have the recipe but I make a lot of tomato soup. So..

1. The tomatoes don't seem to be roasted

2. There is no cream

I'd guess you could saute onion, garlic.. throw in Cento whole tomatoes.. herbs, etc. Season, heavy-ish on the cayenne, simmer a while, blend and eat.

The tomato soup isnt the hard part to recreate...

Its the foccacia bread. You figure that out and let me know!

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don't have the recipe but I make a lot of tomato soup

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What's your best recipe?

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FSWY White Bread with 80% Biga

Total: 1,000 g white AP flour, 750g water, 24g sea salt, 2.64g instant dry yeast

Biga: mix 800g flour. 544g 85° water, and .64g (3/16 tsp) of ADY, let rest for 12-14 hours until roughly tripled in size

Bulk: Combine, 200g flour, 206g 105°water, 24g fine sea salt and 2g yeast together, add biga, and combine thoroughly. Let rest for 2.5-3 hours folding 2-3 times in first 1.5 hours

Divide, shape into 2 right rounds, and proof.

I baked one as a boule after 1 hour of hour of proving, but let the second round over prove for 2 hours total or so.

Spread EVOO lightly on half baking sheet with a bit of salt, put the dough on the pan, cover with 1/3 cup of EVOO, and spread dough into the corners using your fingertips to dimple. Add desired toppings.

Bake 12-15 minutes until light browned and cooked through.

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This is from Flour, Water, Salt, Yeast by Ken Forkish. It doesn't have to be this complicated, but the biga adds flavor.

I highly recommend it if you want to get into homemade bread.

I made focaccia this weekend. Easy peasy, using a food processor recipe sized for a quarter sheet pan
--250 g AP flour
--3 g yeast
--7 g salt
--1 T EVOO
--162.5 g room temp water
PUt all in food processor; whizz until a dough ball collects and rolls around atop the blade, then process 30 secs more. Line a 1/4 sheet pan w/parchment, drizzle on a couple T EVOO, then plop the dough ball atop the oiled parchment. Flatten it a bit w your hand, then let it rise (covered w/oiled plastic wrap) for 3 hrs.

Stick your hands beneath the dough and gently stretch it to fill the pan, trying not to degas it much. Allow it to rise 30 more mins, while you heat oven to 450. When oven is hot, dimple dough w/fingertips, drizzle w/oil, chopped rosemary, cracked pepper. Bake for 12-15 mins until as brown as you'd like. (If you have a convection fan, feel free to use it for deeper browning.)

This recipe for tomato soup is fantastic. It’s a gif recipe I found on reddit.

LINK

I meant in person. Not recipes! What I said above really is what I do. Super simple. Roast everything, blend with stock, season, reduce, heavy cream.

But I'll make you a gallon if you make me some bread!

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Flour, Water, Salt, Yeast by Ken Forkish

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Wow, I wonder if it's possible to download a free pdf of this.

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Wow, I wonder if it's possible to download a free pdf of this.

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Public library has a copy. Don’t download pirate PDFs. Authors gotta get paid too. FWSY is worth your $20, as is Forkish’s Elements of Pizza.

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Wow, I wonder if it's possible to download a free pdf of this.

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I got the kindle edition for $3. I would have happily paid $20. It's worth every penny if you are interested in learning bread making.