Chicken Focaccia Bread

Focacciabroodjes gevuld met kip Kookmutsjes

Prep Time

2 h 30 min

Porties

Serveert 10

Niveau

Easy

Ready to impress with some next-level homemade rolls? These bad boys are soft, fluffy, and packed with flavor. We’re talking Italian herbs, juicy chicken, and that perfect touch of garlic and pesto. The best part? Your kitchen will smell like a fancy bakery while you punch, knead, and dimple your way to dough perfection. Don’t be afraid to get creative with toppings—tomatoes, olives, or whatever you’ve got lying around. And trust me, once you taste that filling, you’ll never go back to boring store-bought sandwiches. Ready to roll?

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Ingrediënten


Porties:
DOUGH
600 g flour all-purpose flour
9 g salt 1½ tsp
12 g honey 1 tsp
10 g instant yeast
50 ml olive oil
1 g Italian seasoning
350 ml water lukewarm
EXTRA
50 ml oli
40 g herb butter
GARNISH
cherry tomatoes
black olives
green olives
dried thyme
red onion
CHICKEN MIXTURE
500 g chicken breast
10 ml olive oil
3.5 g salt
2 g cayenne powder
1 g black pepper powder
2 g cumin powder
2 g garlic powder
25 g fresh green pesto
100 g mayonnaise
50 g crème fraîche
SERVE WITH
lettuce
salami
Tips

The water should be lukewarm, around 35-40°C (95-104°F), not too hot or cold.

Knead the dough for at least 10 minutes to ensure a light and fluffy texture.

Let the dough rise in a warm, draft-free spot.

The second rise is crucial for soft, airy rolls.

Try different toppings such as sliced bell peppers, feta, or sun-dried tomatoes.

For extra spice, increase the cayenne pepper. Prefer mild? Reduce the cayenne or use mild paprika powder instead.

The chicken mixture tastes better if you let it rest for a while to absorb the flavors.

If you have leftover rolls, reheat them briefly in the oven at 160°C (320°F) or in a covered pan over low heat to make them soft and warm again.

Ready to impress with some next-level homemade rolls? These bad boys are soft, fluffy, and packed with flavor. We’re talking Italian herbs, juicy chicken, and that perfect touch of garlic and pesto. The best part? Your kitchen will smell like a fancy bakery while you punch, knead, and dimple your way to dough perfection. Don’t be afraid to get creative with toppings—tomatoes, olives, or whatever you’ve got lying around. And trust me, once you taste that filling, you’ll never go back to boring store-bought sandwiches. Ready to roll?

Stappenplan


1

In a large bowl, combine the flour, salt, yeast, honey, olive oil, Italian seasoning, and lukewarm water. Mix well and knead for 10-12 minutes until smooth.

2

Deflate the dough and divide it into 10 equal portions, each weighing approximately 100 grams. Shape each piece into a ball.

3

Take one ball and roll it out into a circle.

4

Place the dough on a baking tray lined with parchment paper. Allow it to rise for another 30 minutes, or until doubled in size.

5

In a bowl, mix the olive oil and melted herb butter until smooth.

6

Brush the dough with the olive oil mixture. Use your fingertips to press dimples into the dough and garnish with cherry tomato pieces, black and green olives, dried thyme, and red onion slices.

7

Bake the bread in a preheated oven at 200°C (390°F) for 12-18 minutes until golden brown. Cover the bread immediately with a tea towel.

8

Wash and cut the chicken breast into small cubes. Heat the olive oil in a pan over medium heat. Add the chicken cubes, salt, cayenne powder, black pepper, cumin powder, and garlic powder. Cook for 6-7 minutes until the chicken is fully cooked.

9

In a bowl, mix the mayonnaise, green pesto, and crème fraîche. Add the cooked chicken and stir to combine.

10

Cut the rolls open and fill them as desired. For example, use tricolor lettuce, the chicken mixture, and slices of salami.

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Ingrediënten


Porties:
DOUGH
600 g flour all-purpose flour
9 g salt 1½ tsp
12 g honey 1 tsp
10 g instant yeast
50 ml olive oil
1 g Italian seasoning
350 ml water lukewarm
EXTRA
50 ml oli
40 g herb butter
GARNISH
cherry tomatoes
black olives
green olives
dried thyme
red onion
CHICKEN MIXTURE
500 g chicken breast
10 ml olive oil
3.5 g salt
2 g cayenne powder
1 g black pepper powder
2 g cumin powder
2 g garlic powder
25 g fresh green pesto
100 g mayonnaise
50 g crème fraîche
SERVE WITH
lettuce
salami
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