To make focaccia, place water, yeast and sugar in a jug. Stir until combined. Set aside in a warm place for 5 minutes or until frothy.

Combine the flour and table salt in a large bowl. Make a well in the centre. Pour in yeast mixture. Use a wooden spoon to stir for 2 minutes or until a sticky dough forms.

Line base of an air fryer basket with baking paper. Pile dough into centre of prepared basket. Cover top of the basket with a clean tea towel. Set aside in a warm place for 30 minutes to rise.

Meanwhile, heat oil in a large saucepan or stockpot over medium-high heat. Cook onion, stirring, for 4-5 minutes or until softened. Add pesto, garlic and rosemary. Cook, stirring, for 30 seconds or until aromatic. Add pumpkin and stock. Cover and bring to the boil. Reduce heat to medium. Cook, partially covered with lid and stirring occasionally, for 15 minutes or until pumpkin is tender. Remove from heat. Set aside to cool slightly. Discard rosemary. Transfer to a blender and blend until smooth.

To finish focaccia, drizzle the oil over dough. Use fingertips to spread out dough to fill basket, making sure dough is coated with oil. Cover basket with tea towel. Set aside for a further 30 minutes or until rises slightly.

While the dough rests, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Scatter parmesan over prepared tray into four 12cm discs, allowing room for spreading. Bake for 4-5 minutes or until golden. Set aside on tray to cool.

Decorate dough with veg and herbs (see notes). Sprinkle with sea salt. Cook at 180°C in air fryer for 15 minutes or until golden. Cut into strips.

Return the soup to the pan. Stir over low heat for 2-3 minutes to heat through. Divide among serving bowls. Top with cream, extra pesto, basil and parmesan crisps. Seasonwith pepper and serve with the focaccia.