Italians are the forerunners of all things comforting when it comes to food, and this recipe for pollo focaccia certainly doesn’t disappoint. Delicious buttery bread with sun dried tomatoes and olive oil is topped with succulent chicken pieces making for the perfect lunch time dish.
Serves 2
Cooking time: 1 hour
What You’ll Need:
For the focaccia:
- 250gr plain flour
- 5gr salt
- 15gr fresh yeast
- 120ml lukewarm water
- Olive oil
- Salt
- 20 sun dried tomato
For the topping:
- Half a chicken
- 2 garlic cloves
- Handful of rosemary
- Olive oil
What To Do:
For the focaccia:
- Sift flour and salt into a mound on a work surface
- Make a well in the centre. Melt yeast in to water than poor in to the well. Work with your finger and Knead well until smooth and elastic.
- Shape in 4 balls and leave in a warm place until double the size.
- Place the dough in a tray, drizzle some olive oil on top and push it into the dough with your finger, stretch to about 15cm, than add the tomato. Leave to rest until double the size again sprinkle some sea salt and cook in a preheat oven (220 degrees) for about 20min or until golden and brown.
For the topping:
- Marinate the chicken in the garlic, rosemary and olive oil for at least three hours.
- Preheat the oven (200 degrees)
- Roast the chicken for about 40 minutes
- Take out of the oven and place on top of a focaccia and poor on top the cooking juices
- Leave in the oven for a few more minutes
Tip: serve with roast potatoes and a green bean salad
Recipe from Zizzi’s new Autumn menu, available in Zizzi restaurants from 15th October. To see the other delicious dishes on the menu and to book a table visit http://www.zizzi.co.uk/
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