Garlic Focaccia Chicken Recipes

ROSEMARY - GARLIC FOCACCIA

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

EASY ROSEMARY GARLIC FOCACCIA BREAD

Steps:

• In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
• In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
• Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
• Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
• Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
• After 1 hour, heat the oven to 450 degrees Fahrenheit.
• Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
• Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
• Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

CHICKEN FOCACCIA PIZZAS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil, sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes., Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly. Cover and let rise until doubled, about 40 minutes., Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400° for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired.

GARLIC AND ROSEMARY FOCACCIA

Steps:

• Add all the dry ingredients to a large mixing bowl taking care not to let the salt and yeast touch.
• Add 2 teaspoons of the olive oil and slowly mix in the tepid water, adding a little at a time and incorporating by hand as you do so until all the dry ingredients are mixed to make a dough. You may need all the water, slightly more or less, depending on the make of flour you use so add a little at a time until you have a sticky but not runny dough. The ideal consistency should stick to your fingers whils still forming a ball shape.
• Turn the dough out on to a floured surface and knead for a good five minutes, making sure to work out any lumps or bumps. Add more flour if dough is still too sticky to knead.
• When is kneaded into a firm ball, place in bowl covered with a clean tea towel and leave to prove (rise) in a warm place until dough has doubled in size (about 2 hours). An airing cupboard is ideal. Make sure th bowl is large enoug for the dough to double in size!
• In a saucepan mix the crushed garlic, rosemary sprig (leaving a few leaves to garnish) and olive oil. Bring to the boil and then turn off the heat immediately and set aside until later, leaving the flavours to infuse.
• When the dough has doubled in size, turn out on to a floured surface, knead briefly and turn out into a well greased or lined flat shallow roasting tray, or flan dish. Ideally a flat roasting tray around 20cmx30cm is ideal but this works well in round dishes, so long as it is not too deep. Make sure to push and shape the bread the fit the dish and work into the corners.
• Then with your fingers push craters all over the dough so the surface is lumpy and bumpy.
• Brush all over the dough with the infused oil, getting into all the crevices, nooks and crannies. Be generous with the oil as it will give the bread the rich flavours and aromas.
• Leave the dough for another's half hour until risen to almost twice the size again. In the meantime preheat an oven to 180 degrees.
• After half an hour, sprinkle flakes of sea salt over the dough, and add any olives or sundried tomatoes as desired. Cook the bread in the middle of the oven for 20-25 minutes until golden brown. Serve immediately.

GARLIC FOCACCIA BREAD

Steps:

• In a bowl you are going to add in your oil, milk, yeast, and sugar. Add in the egg and whisk until it is fully incorporated.
• Add in your garlic powder, onion powder and salt.
• Slowly incorporate the flour, using a spatula to mix it up. You wand to stir the dough until it is fully combined and an elastic texture. This takes around 2 minutes.
• In a greased bowl you will place the dough and cover with a cloth and let rise for 30 minutes.
• One the dough has risen you will roll out the dough on a parchment paper pan and push to flatten it out. It doesn't have to be perfect.
• Add on the butter in small pieces all over the bread. Sprinkle with salt and pepper.
• Bake for 25 minutes or until the bread is golden brown. Remove from oven and sprinkle with chopped parsley.
• Serve up this garlic focaccia bread warm.

FOCACCIA CHICKEN SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread brown mustard onto the chicken breasts to coat, and place them in a baking dish. Bake for about 30 minutes in the preheated oven, or until cooked through.
• Meanwhile, bring 1/2 inch of water to a boil in a small saucepan with a lid. Add the broccoli, and cook for 7 minutes, or until tender but still bright green. Drain, and set aside.
• Shred or cube the chicken, and place onto the bottom half of the focaccia bread. Spread the broccoli over the chicken, and top with mozzarella cheese.
• Bake this part of the sandwich (without the top) for about 10 minutes, or until the cheese is melted. Place the top of the bread over the filling, and bake for another 5 minutes to heat through. Cut into small squares to serve.

ROASTED GARLIC FOCACCIA

Steps:

• In a small bowl, combine 1 1/4 cups warm water, yeast, and sugar; let stand for 5 minutes.
• In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil; process until dough forms a ball.
• Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes). Place dough in a lightly greased bowl, turning to grease top. Loosely cover, and let rise in a warm place (85 °Fš), free from drafts, for 1 hour or until doubled in bulk.
• Preheat oven to 400 °F. Cut 1/2 inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil, and bake 40 to 45 minutes or until softened. When cool enough to handle, squeeze garlic pulp into a small bowl. Mash garlic with a fork. Set aside.
• Punch dough down, and let rest for 10 minutes. Increase oven temperature to 450 °Fš. Lightly spray 2 (15-inch) pizza stones or baking sheets with cooking spray; sprinkle lightly with cornmeal.
• On a lightly floured surface, roll dough into 2 (12-inch) circles. Place dough rounds on pizza stones. Using the handle of a wooden spoon, make indentations at 1-inch intervals in top of dough. Spread roasted garlic evenly over dough. Sprinkle with cheese. Bake for 12 to 15 minutes or until lightly browned. Cool completely on wire racks.
• Garnish with basil, if desired.