Bread and soup making

We made a big beautiful rosemary foccacia from the veganomicon(this is a great homeschooling recipe, even measurements, easy to work with dough, and quick) Along with a clean out the fridge vegi soup (a staple in our house). Loaded with lots of red kale and quinoa,all to the sound of cocorosie radio on Pandora. All in a lovely day.

Foccacia recipe

1 packet active dry yeast
3 T fresh rosemary
3 T olive oil
3 c unbleached all purpose flour or half whole wheat (i think spelt would work too)
1 1/4 c warm water
1 t salt
1 t coarse salt for top garish (i used Celtic sea salt)
Extra rosemary and oil for top

Mix water and yeast , then add in flour salt roseMary  and oil. Knead for 6 minutes, you should have a soft smooth dough add water or flour accordingly if to sticky or dry, rub with oil place in bowl and cover with a dish towel. Let the dough rise for an hour or until doubled in size , punch dough and knead a few times. Roll the dough out in to a circle 1 1/4 inches thick , rub with oil, rosemary and coarse salt, place on a cookie sheet, cover and let rise for another 20 mins. Preheat oven to 350 f. Bake foccacia for 35 mins or until golden brown , let foccacia cool for 10th mins before slicing , drizzle with extra olive oil. You could spread this with pesto, olive tapenad, anything really. A friend of mine made this with caramelized oniins, sooo good.