Soup Baked Into Bread? Lobster Bisque Foccacia

This isn’t bread you dip in soup… it’s bread that is soup.
Well — kind of. I took a classic focaccia recipe and replaced the water with rich, seasoned broth so the flavor lives inside every bite.

It’s the kind of bread that doesn’t need butter… but still deserves it.

🍞 Recipe & full breakdown here: https://open.substack.com/pub/solsnack/p/lobster-bisque-focaccia?r=41ilvy&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

🎥 Shot on: Sony FX3
🎙 VO + Edit: Me, Solsnack

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Let’s connect
Instagram: @solsnack
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Substack (recipes + behind the scenes): https://substack.com/@solmazsaberi

Okay, hear me out. Some soups you dip and some you dip your bread into. And then there’s ones that you just go ahead and bake into the bread. That’s basically what soup bread is. I don’t really know if this is genius or chaos, but today lobster bisque fatcha. That sounds just And yes, there will be soup to dip it into. So, let’s make it for French lobster bis or the French way is to do a mirror which is carrots. This big ass carrot right here, celery, onions, and then also or the French way. One fennel bulb, which adds a little bit more of this richness and unique flavor. I like to add leaks. I just love leaks, and I feel like soups always have leaks in them. And I’m going to add garlic because I’m Middle Eastern. We just love garlic. Just to add a little kick to the soup, I’m going to go ahead and add some jalapenos. Why not? And then we’ve got the lobster as well, which is in the fridge. French like to do it with some sort of alcohol, like a cognac. I didn’t want to do the cognac, so I went ahead and did a white wine is savvy blanc. Um, you don’t have to buy the most expensive bottle. Buy something that you can cook with. For those of you that are already thinking about, well, bread can’t have alcohol in it. It’s going to mess with the fermentation. Well, we’ve got this covered, ma’am and sir, bread nerds out there. I’m a bread nerd, too, and I made sure I did my research. So, we’re going to cook the alcohol out of it, create the stock. We’re going to save some of the stock for the bread and the other half for the soup. So, let’s do it. Just a quick reason why I did such a rough chop. All of this is going to get blended anyway. There’s really no point in putting in all this effort to do a fine chop to blend it all back together. Like, that’s just kind of working backwards and it wastes time. Here’s a fun little tip. I take a mediumsized trash bag and I put it next to my island. So, when I’m cutting up vegetables, I don’t have to keep going to the trash can and I just throw them in there. So, I got two lobster tails. I know what you’re all thinking. Oh my god, girl. You eating lobster. You must be rich. No, girl. $20. $18.98 for two lobster tails. So, we’re going to go ahead and cut the shells off of these cuz that’s what’s going to give us the flavor in our broth. So, you want to pull the meat. Save the shells cuz that’s where all the flavor’s hiding. Then, straight into a hot pan with a tiny bit of oil so they turn that deep lobster red. Then you want to go ahead and add your onions, carrots, celery, fennel, garlic, tomato paste, wine, herbs, and lastly, water. You want to let it all hang out and do its thing. Strain it. And here’s a trick. I split it. The lean fat-free stock. That’s for the dough. The rest that’s headed straight to bisque gland. Got our broth. And check the temperature before I mix it up with the flour and the starter. You want to make sure it’s at least somewhere between 85 to 90. So, right now, I’m way above that. going to 104. So, I’m going to just wait until this cools down. You can also pop it in the fridge. Just make sure you watch it when you put it in the fridge because you don’t want it to get too cold either. So, you want to remove the shells out of the soup. And then I hit it with the immersion blender until it’s completely smooth. In goes the buttercream and a pinch of salt. Split your stock before you put salt because you don’t want your infused soup to have salt in it when you’re creating your sourdough. will stunt the fermentation process cuz that’s for after you auto lease. That is so good. A little bit more salt. It’s like an inception of lobster bis. Back on the burner, a little lemon zest and juice. Then I steal a bit, spread it thin, and let it dehydrate. While I’m waiting for the stock to cool down a little bit, I’m going to set up my proofer. This is literally the best thing I’ve ever bought for bread making. This is not an ad. It’s just an amazing tool. It’s so easy to set up as you can see. So, you put water in here and it keeps everything kind of hydrated and moist. Your dough doesn’t dry out. So, you can even leave it in here uncovered. So, I’m going to put that in there. Have a little cover for this. And this is great for if you live in a very cold environment or winter time when it’s just not that warm in your house, you can really keep the temperature of your dough in check. Put a little water in here. So, I like to turn this on to get it started and then I will put my dough in here. Stock starter flour. That’s it. No overthinking. I let it auto lease in the proofer so the flour gets a head start on absorbing all that lobster flavor. Then you want to go ahead and add your salt and oil and mix it until it comes together. From here, just a few coil folds half an hour apart. And then I let it bulk ferment until it’s puffy and alive. We’re going to do our first stretch and fold. So I always like to get my fingers slightly wet. So you’re just going to hold the dough, bringing it to the middle. and what you’re doing forming the gluten for the bread to start building structure. I just love making bread. It’s just like so satisfying and relaxing, like meditative almost. And then I’ll just pick it up and do one, two, three. That was 10. 10 coil folds. And then I’ll just tuck it under and back into my proofer for another 30. And then we’re going to do this again three times. If you’re planning on doing something while you’re trying to do this, it’s probably not going to work. Making sourdough is not super long process, but just that first part where you have to constantly fold the bread, like you have to be there to do this. All right, see you guys in 30. First coil folds. Nothing fancy, just lifting and tucking to build a little strength. The dough is still loose, but that’s the point. We’ve got time. So, this is our last coil and fold. This is Mitch Jr. He is smelling very good. Oh, that smells so good. I’m already seeing like the bubbles on top, which is a good sign. That means that the yeast is yeast in the fermentation is happening, and that’s what we want. Into the fridge. Day two. I shredded some gayer and com. And then take yesterday’s dehydrated bisque and break it into little flavor shards. I was cheap with the lobster tails, so I ran back to the store. Worth it. More shells, more meat. After I shell the lobster, I make the butter. Two sticks on low with smashed garlic. No browning. Shells go in just to pull flavor. And then out. I add teragon and cilantro. Warm the lobster meat in there. Pull the meat and save the butter for the fria. Dough comes out the fridge. I stretch it gently to try and keep every bubble. Herbs go in. Bisque shards some cheese. Fold it up like an envelope seamside down into a welloiled 9 by13. After about 2 and 1/2 hours, he’s ready. Brush with lobster butter. More bis shards. Tuck the lobster into the dimples and finish with the rest of the cheese. Into the oven at 425. While it bakes, the remaining lobster meat goes into the bisque to warm through. When the bread is done, I wait 30 minutes. Yes, wait. Or you’ll have fkaca mush. Then it’s open crumb, light, airy, and ready to dunk in that bisque. I hope you liked it. Lobster bisque fkatcha. Let me know in the comments what you guys think of this video and the bread that I made. Any suggestions on what else I should add to it and what bread I should make next. And if you want to see more of this, obviously subscribe, comment, like, share, do all that stuff. Until next time. See