Tomato and Roasted Piquillo Bisque with Sun Dried Tomato Focaccia

I’m not really sure who actually reads this part of the recipe blog. Honestly I mostly write it so the thumbnail doesn’t look all weird. So for reading it I’ll reward you with an interesting fact. Celery has negative calories. It takes more calories to eat a piece of celery than the celery has in it to begin with. So yeah, do whatever you want with that information. Today’s recipe is tomato and roasted piquillo bisque, Abby also made a great sun dried tomato and herb focaccia so I’ll include that one as well.

Tomato Bisque:                                              Yields: 1 1/2 Qts

  • 2 Tbsp Veg Oil
  • 1 C Onion (Small Dice)
  • 1 C Celery (Small Dice)
  • 3/4 C Piquillo Peppers
  • 2 Tbsp Garlic (Minced)
  • 3 Sprigs Thyme
  • 28 oz. San Marzano Tomatoes (Peeled)
  • 4 Basil Leaves (Chiffonade)
  • 1/2 tsp Paprika
  • 2 C Chicken or Vegetable Stock
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 C Heavy Cream

In a pot heat oil, add in onions and celery and cook on medium to high heat until translucent. Preheat Oven to 425º, lay out piquillo peppers on sheet tray and spread garlic and thyme on peppers. Roast peppers for 5-6 minutes in oven. When the onions and celery are cooked add in paprika and roasted piquillo peppers, cook for around 3 minutes on medium heat. Next add in the tomatoes, stock, and basil. Cook on a low simmer for 1 hour. Remove from heat and blend the tomato mix with a stick blender until smooth. Slowly whisk in heavy cream and season with salt and pepper. Serve hot.


Sun Dried Tomato and Herb Focaccia:

Yeast Starter:                         Yields: 1#

  • 6 oz Water (75ºF)
  • 1.5 g Instant Yeast
  • 10 oz Bread Flour


  • 1 # Yeast Starter
  • 16 oz Water (80ºF)
  • 1 Tbsp Sugar
  • 6 oz Olive Oil
  • 24 oz Bread Flour
  • 15 g Instant Yeast
  • 1 oz Salt
  • 2 Tbsp Mixed Herbs (Minced)
  • 4 oz Sun Dried Tomatoes (Minced)
  • 2 oz Parmesan (Shredded)

To make yeast starter place water in mixing bowl. Mix together yeast and flour and add to water. Mix on first speed using dough hook until smooth dough forms. Place in non-reactive container cover with plastic wrap and ferment 12 hours at 75º. For such a small amount of starter this can easily be mixed by hand.

For focaccia, mix together starter, water, sugar, and oil. Mix together flour and yeast and add to liquids. Add salt, sun dried tomatoes, herbs, and parmesan and knead until smooth dough forms. Press dough, as far as it will go, into an oiled half sheet pan.  Rub a light coating of oil on top of dough to prevent it from drying out while proofing. Allow resting and press the dough out to the size of the pan. Proof until double, the dough should be filling the entire pan and proof to the top of the pan height. Dent the dough with fingertips and spread on the olive oil. Bake at 400ºF for about 30-35 minutes until golden brown.  Allow to cool in pan for 10 minutes, separate from the sides and flip onto a cooling rack to cool completely.


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