perfect for our first super-cold evening of the year.
the focaccia recipe is from food network’s anne burrell and i really liked it. it says intermediate level, but i think this would actually be a great baking project for a beginner.
the only serious change i made was using 1 cup of whole wheat flour and 3 1/2 cups white instead of 5 white.
i also put thinly sliced shallots on top, as well as a little dried rosemary and really big, crunchy salt.
the soup is my favorite gentle minestrone, which – i just realized – i left the two leeks out of when i made it for the blog! ack! the leeks are important!