Chicken Stuffed Focaccia with Roasted Pepper Vinaigrette
Experience a flavor-packed twist on traditional Italian bread with this Chicken Stuffed Focaccia with Roasted Pepper Vinaigrette. This irresistible recipe features golden, airy focaccia bread filled with a savory blend of shredded chicken, gooey mozzarella, and fragrant Italian herbs, creating a dish that's both hearty and comforting. The real star, however, is the vibrant roasted pepper vinaigrette—a tangy, slightly sweet dipping sauce made with roasted red peppers, garlic, and a hint of honey—that takes this dish to gourmet levels. Perfect as a crowd-pleasing appetizer, a satisfying lunch, or a standout party centerpiece, this recipe is as versatile as it is delicious. Easy-to-follow steps and simple ingredients make it approachable for home cooks, while the combination of textures and bold Mediterranean-inspired flavors ensures it will impress every time.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Instant yeast
- 1 tbsp Sugar
- 2 tsp Salt
- 100 ml Olive oil
- 300 ml Warm water
- 300 g Cooked and shredded chicken
- 200 g Mozzarella cheese (shredded)
- 1 tsp Garlic powder
- 1 tsp Dried Italian herbs
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 200 g Roasted red bell peppers (jarred or freshly roasted)
- 2 tbsp Red wine vinegar
- 3 tbsp Olive oil
- 1 tsp Honey
- 1 clove Garlic clove
- 1 tbsp Fresh parsley (finely chopped)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add warm water and olive oil to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a bowl, combine the shredded chicken, mozzarella cheese, garlic powder, dried Italian herbs, salt, and black pepper. Mix well and set aside.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Once the dough has risen, punch it down and divide it into two equal parts.
Roll out one half of the dough into a rectangle and place it onto the prepared baking tray.
Spread the chicken and cheese mixture evenly over the rolled-out dough, leaving a small border around the edges.
Roll out the remaining half of the dough and place it over the filling. Pinch the edges together to seal.
Brush the top of the dough with olive oil and use your fingers to create dimples across the surface.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown.
While the focaccia is baking, prepare the roasted pepper vinaigrette. In a blender, combine roasted red bell peppers, red wine vinegar, olive oil, honey, garlic clove, and parsley. Blend until smooth. Taste and adjust seasoning if needed.
Let the focaccia cool for a few minutes, then slice and serve with the roasted pepper vinaigrette on the side for dipping.
Nutrition Facts
Calories |
4321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 7898 mg | 343% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 27.9 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1190 mg | 92% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
