Ingredients

Focaccia:
150g Bakers Flour
150g Tipo 00 Flour
200ml warm water
4g dried yeast
1 tsp sea salt
¼ cup Squeaky Gate Extra Virgin Olive Oil

Gazpacho:
4 punnets of Gold Perino Cherry tomatoes
1 yellow capsicum, cut into chunks
2 light yellow or green banana chillies
1 cucumber, skin peeled, chopped roughly
1 large shallot. Peeled and chopped
1 large garlic clove
1tsp tabasco sauce
1tbs red wine vinegar
2tbsSqueaky Gate Extra Virgin Olive Oil
Sea Salt

Garnish:
1 jalapeno sliced
¼ bunch parsley

Method

Mix together the flours and sea salt. In a jug combine the water and yeast, whisk until the yeast begins to bubble/ froth. Add the olive oil into the liquid and mix together. Combine with the flour mixture. Gently mix the ingredients until the mixture comes together in a rough dough ball. Place into a bowl and rest for 30mins. After 30 minutes knock the bowl and gently knead using extra virgin olive oil to stop the dough from sticking from the bench. Once the dough is kneaded for 2-3 minutes place on an oiled tray covered in cling wrap. Leave to prove for 2-2.5 hours.

Pre heat an oven to 200deg C. On an oiled tray spread out the dough and press it into all the corners of your tray. With your fingertips poke holes into your dough to create places to catch your extra virgin olive oil. Drizzle the dough with some extra virgin olive oil and a pinch of salt. Leave covered in plastic to prove for 30 minutes. After 30 minutes uncover and place into the oven. Bake for about 20 minutes until the focaccia is golden brown and cooked through. Cool
and slice.

In a blender process the tomatoes, capsicum, peppers, cucumbers, shallot, garlic, tabasco, vinegar, pinch of sea salt and extra virgin olive oil until smooth. Strain through a sieve to catch any not blended bits. Once strained place the soup into the fridge for 15 minutes.

To serve add Gazpacho to a soup bowl, top with your favourite garnishes and a good drizzle of extra virgin olive oil. Serve with focaccia to dip in the soup.