Borlotti soup with focaccia bread

Bread:

1. Dissolve the yeast in the luke warm water. Add the flour, salt and oil and knead until smooth.
2. Let it rise in a bowl covered with a tea towel for 1 hour.
3. Flatten with a rolling pin to cover a lightly oiled oven tray. Cover with a plastic bag and leave for an hour to rise.
4. Once risen brush the focaccia generously with the olive oil, sprinkle over the flaky salt and rosemary.
5. Make holes about 5 cm apart in the dough with your fingers.
6. Bake for 20 minutes in the oven at 225 degrees.

Soup: 

1. Fry the bacon, carrot, leek and rosemary over low heat for 5 minutes.
2. Add the tomato paste and fry for a further minute.
3. Add the crushed tomatoes and the stock and simmer for 10 minutes.
4. Whizz the lot roughly with a stick mixer.
5. Add the borlotti beans, mix well and then remove 2 cups of the soup and whizz it smooth.
6. Return to the pan and cook for a further 5 minutes.
7. Season well with salt and pepper.