Stuffed Chicken Focaccia

Transport your guests to Italy with this next-level homemade focaccia — golden, fluffy and packed with flavour.

We used a mixer for this one, but trust us, you can make it by hand. It’s easier than it looks, and the results are unreal.

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🛒 INGREDIENTS (Serves 4):

For the focaccia dough:

• 500 g plain or bread flour

• 400 g water (add gradually)

• 8 g instant yeast

• 10 g salt

• 60 ml olive oil (plus more for tray and topping)

For the filling:

• 320 g @dorsognasmallgoods chicken thinly sliced

• 2 medium tomatoes, sliced

• 1 small cos lettuce or a handful of leaves

• 200 g burrata (or torn mozzarella)

• 1 tsp dried oregano

• 2 tbsp olive oil (to drizzle)

👩‍🍳 STEP-BY-STEP (No mixer? No worries):

1. Mix & rest: In a large bowl, combine flour, yeast and about 60% of the water. Mix with a spoon or your hands until a shaggy dough forms. Cover and rest for 1 hour.

   
   

2. Knead & hydrate: Knead for 5 minutes, gradually adding the remaining water. Just before finishing, add the salt and knead for another 6–8 minutes until smooth and springy.

   
   

3. Add oil: Pour in the olive oil in two parts, kneading well after each addition until soft and no longer sticky.

   
   

4. Rest & fold: Place dough in a container, cover and rest for 30 minutes. Turn it out, give a light fold, rest 30 minutes more, fold again and let it rise until doubled in size.

   
   

5. Shape & rise: Gently place the dough on a well-oiled tray and stretch it out. Let it rise again for 30–40 minutes until puffy.

   
   

6. Dimple & bake: Drizzle generously with olive oil, dimple with your fingertips, sprinkle flaky salt. Bake at 240°C for 20 minutes or until golden.

   
   

7. Slice & fill: Once cooled, slice the focaccia horizontally and fill with chicken, tomato, lettuce, burrata, oregano and a drizzle of olive oil.

You’ll never look at sandwiches the same again!