Fresh Focaccia With Marinated Chicken And Spinach And Artichoke Spread
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
62
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sour Cream2 tbsps
Mayonnaise4 cloves
Garlic (crushed)2 cups
Arugula4 cups
Balsamic Vinegar2 tbsps
Brown Sugar1.5 tbsps
Kosher Salt1 tsp
Cracked Pepper (freshly)5 sprigs
Thyme (fresh)1 large
Shallot (roughly chopped)1 tbsp
Sugar1 cup
Whole Wheat Flour2 tbsps
Grated ParmesanDirections:
1
Watch how to make this recipe
2
For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator
3
Preheat a grill pan or grill over medium-high heat
4
Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through
5
Once cooked, let rest 5 to 10 minutes
6
Then slice thinly on the bias
7
For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out
8
Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice
9
Puree until smooth
10
Taste for seasoning and add the artichokes
11
Pulse 2 to 3 times to leave the artichokes slightly chunky
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For the sandwich build: Cut the Fresh Focaccia in half equatorially
13
Spread each half with Spinach Artichoke Spread
14
Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula
15
Place on the other half of bread and cut into as many pieces as you like and enjoy! Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat
16
Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir
17
Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes
18
Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool
19
Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks
20
Let your imagination run wild
21
Place the water in the bowl of a stand mixer
22
Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes
23
In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary
24
Gradually add the flour mixture to the bloomed yeast in the mixing bowl
25
Then add 1/2 cup of the olive oil
26
Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes
27
The dough will be very loose
28
Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes
29
Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil
30
Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes
31
Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil
32
Spread the dough into the pan using your fingertips to create dimples into the dough
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The more dimples you make, the more texture the bread will have
34
Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples
35
Top with the tomato slices and sprinkle with the Parmesan
36
Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes
37
Preheat the oven to 425 degree F and set a rack in the middle of the oven
38
Bake the dough until golden brown, 35 to 40 minutes