Ingredients

Method

• For the focaccia:
• 1 kg Woolworths Easy to Bake focaccia mix
• 10 anchovies
• 240 g Woolworths sundried tomato quarters
• 2 rosemary sprigs, cut into 2 cm pieces
• sea salt, to taste
• olive oil, for drizzling
• 4 cans Woolworths beef-and-lentil soup

Method

Ingredients

1. To make the focaccia, grease a 34 x 24.5 cm baking tray generously with olive oil, then prepare the focaccia according to package instructions.

2. Turn the dough out onto a floured surface and knead until soft. Transfer the dough into a large, greased bowl, cover with a damp tea towel, and allow to prove until doubled in size – about an hour.

3. Very gently transfer the dough to the baking tray, stretching it into the corners. Generously drizzle the dough with olive oil and allow again to rise in a warm area for 30 minutes, or until doubled in size. While the focaccia is rising, preheat the oven to 220°C.

4. After the dough has risen, coat your fingers in olive oil and use your fingertips to make indentations into the dough every few centimetres. Fill the indentations with the anchovies and rosemary, alternating between each indentation, and add a final drizzle of olive oil and sea salt. Bake for 20–25 minutes, or until golden brown.

5. Allow to cool for 10 minutes, then transfer to a wire rack to cool for another 10 minutes before slicing. While the bread is cooling, heat the soup. Slice the focaccia and serve with the soup.

Find more soup recipes here.  

Videography: Kevashan Moodley
Photography: Jan Ras