Make homemade Italian focaccia bread, and you have get an Italian-style sandwich with fried chicken and spread from spinach and pickled artichokes. Focaccia – italian flat cake, considered the forerunner of pizza. It is prepared in the form of flat bread with light fillings of salt, olive oil, herbs, garlic, olives, cheese. Although focaccia bread baked with tomatoes, rosemary and cheese in itself is original and can not do without it one feast, it will be an excellent basis for a hearty sandwich. Cut it and spread a tasty and aromatic spinach spread and artichokes, stuff with thin slices of fried marinated chicken in balsamic dressing, add mozzarella, fresh arugula and your Italian sandwich is ready! Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Fresh focaccia
- 2 tbsp. warm water (40 – 43 ° C)
- 1 tbsp. l Sahara
- 2 sachets of active dry yeast (total 14 g.)
- 4 tbsp. flour and a little more for powder
- 1 tbsp. whole grain flour
- 1.5 tbsp. l coarse salt
- 1 tsp finely chopped rosemary plus rosemary leaves for decoration
- 1 tbsp. olive oil plus a little for lubrication
- 8 thin bull-heart tomato slices
- 2 tbsp. l grated parmesan
Spinach and Artichoke Spread
- 150 gr. frozen chopped spinach, thaw, liquid drain
- 0.5 tbsp. sour cream
- 2 tbsp. l mayonnaise
- 1 clove garlic, grated
- Juice and zest of 1 lemon
- Jar of pickled artichokes (180 gr.), Drain the liquid
Sandwich
- 0.5 tbsp. sun-dried tomatoes in oil, sliced thin stripes
- 450 gr mozzarella sliced 0.5 cm thick.
- 2 tbsp. arugula
- 4 boneless and skinless chicken breasts
- 0.5 tbsp. balsamic base, the recipe is attached (or balsamic vinegar)
- Tomatoes, lettuce and olives for serving
Balsamic base
- 4 tbsp. balsamic vinegar
- 2 tbsp. l brown sugar
- 1 tsp coarse salt
- 0.5 tsp crushed pepper
- 8 basil leaves
- 5 sprigs of thyme
- 4 garlic cloves, minced
- 1 large shallot, coarsely chopped
Recipes with similar ingredients: chicken breast, spinach, jardinier, focaccia bread, balsamic vinegar, shallots, tomatoes sun-dried, mozzarella cheese, arugula, basil, thyme
Recipe preparation:
- Chicken: Pour the chicken with a balsamic base and refrigerate for 30 minutes – 2 hours. Balsamic base. In a pan with a thick bottom on over medium heat heat balsamic vinegar. Add brown sugar, salt, pepper, basil, thyme, garlic, shallots and mix. Bring the mixture to a boil and simmer until the liquid will not evaporate in half, 30 – 45 minutes. When the mixture thicken, strain it into a bowl through a fine sieve and cool. Store the balsamic base in the refrigerator; she’s great for dressing salads, marinades, sprinkling steaks … everything Depends on your imagination.
- Preheat the grill or grill pan over moderate heat. Shake off excess marinade from chicken and fry for 5 – 6 minutes with each side until ready. Transfer the finished chicken to a dish and let it rest for 5 to 10 minutes. Then chop thinly obliquely.
- Spinach and Artichoke Spread: Spinach Pat towel and dry. Then put in the bowl of the food processor and add sour cream, mayonnaise, garlic, juice and lemon zest. Grind to a homogeneous mass. Try on salt and add to the mixture artichokes. Press the combine button a couple of times so that the artichokes do not crushed and remained in small pieces.
- Sandwich assembly: cut the fresh focaccia in half on the side. Spread each half with a spread of spinach and artichokes. To the bottom half the bread put strips of sun-dried tomatoes, then slices chicken breast, a layer of mozzarella and arugula. Cover everything else half focaccia, cut into small pieces and enjoy sandwich! Recipe for a light ham and melon sandwich.
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Homemade Focaccia Bread
Pour water into the bowl of the stationary mixer. Add sugar, sprinkle yeast and leave for 5 to 15 minutes to let it dissolve. In a bowl mix both types of flour, salt and chopped rosemary. Gradually pour the flour mixture into the diluted yeast, then add 0.5 tbsp. olive oil. Use the hook nozzles to knead the dough on moderate mixer speed until it becomes smooth and smooth, 8 to 10 minutes. The dough will be quite loose. Put it on a clean, dusted surface and knead with your hands for 2 to 3 minutes. Wipe the bowl in which the dough was mixed and grease it with olive oil. Put the dough there again, cover the bowl with a towel and put in a warm place for 30 – 35 minutes so that it doubles in Lubricate the baking dish with a size of 22×32 cm. the remaining olive oil. Spread the dough into a mold and make a finger recesses on its surface. The more grooves you make all the more textured bread.
- Using a brush, grease the dough with butter and sprinkle with rosemary. Top with mugs of tomato and sprinkle with grated parmesan. Cover the dough again with a towel and put in warm for 30 minutes a place for it to increase in volume. Preheat the oven to 220 ° C and set the grate to a medium level. Bake focaccia 35 – 40 minutes until crisp.
