This hearty Italian-inspired dish features golden pan-seared chicken and savory mushrooms stuffed inside homemade focaccia bread, creating a show-stopping centerpiece that's perfect for sharing.
Recipe Details
Ingredients
- 500g bread flour
- 375ml warm water (43°C/110°F)
- 7g active dry yeast
- 15ml granulated sugar
- 60ml extra virgin olive oil (for dough)
- 10ml salt
- 680g boneless, skinless chicken thighs
- 450g mixed mushrooms (cremini, shiitake, oyster), sliced
- 45ml olive oil (for cooking)
- 4 cloves garlic, minced
- 30ml fresh rosemary, chopped
- 120ml dry white wine
- 225g fontina cheese, shredded
- 100g sun-dried tomatoes, chopped
- 150g baby spinach
- 120ml heavy cream
- 60g Parmesan cheese, grated
- 15ml fresh thyme leaves
- 30ml olive oil (for topping)
- 5ml coarse sea salt
- to taste freshly ground black pepper
Instructions
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In a small bowl, combine 375ml warm water (43°C/110°F), 7g active dry yeast, and 15ml granulated sugar. Let stand 5-10 minutes until foamy.
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In a large bowl, combine 500g bread flour and 10ml salt. Make a well in center and add yeast mixture and 60ml extra virgin olive oil (for dough).
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Mix until dough comes together, then knead on floured surface for 8-10 minutes until smooth and elastic.
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Place in oiled bowl, cover, and let rise in warm place for 1 hour until doubled.
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Meanwhile, season 680g boneless with salt and pepper. Heat 15ml (1 tbsp) 45ml olive oil (for cooking) in large skillet over medium-high heat.
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Sear chicken 6-7 minutes per side until golden and cooked through (74°C/165°F internal temperature). Transfer to cutting board and slice.
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In same skillet, add remaining 45ml olive oil (for cooking). Sauté 450g mixed mushrooms (cremini until golden, about 8 minutes.
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Add 4 cloves garlic, 30ml fresh rosemary, and 15ml fresh thyme leaves. Cook 1 minute until fragrant.
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Pour in 120ml dry white wine, scraping up browned bits. Cook until reduced by half.
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Add 150g baby spinach and 120ml heavy cream, cooking until spinach wilts. Stir in 100g sun-dried tomatoes and 60g Parmesan cheese. Season with to taste freshly ground black pepper.
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Preheat oven to 220°C (425°F). Oil a 23x33cm (9x13-inch) baking pan.
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Divide risen dough in half. Roll one half to fit pan and place in bottom.
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Layer with half the 225g fontina cheese, then chicken and mushroom mixture, then remaining cheese.
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Roll out second dough half and place on top. Pinch edges to seal.
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Dimple top with fingertips, drizzle with 30ml olive oil (for topping), and sprinkle with 5ml coarse sea salt and additional rosemary.
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Bake 25-30 minutes until golden brown. Cool 10 minutes before cutting into squares.
Tips
Dough Shortcut: Use 1kg (2 lbs) store-bought pizza or focaccia dough to save time. Let come to room temperature before rolling.
Mushroom Mix: A variety of mushrooms adds depth, but all cremini works fine. Don't overcrowd the pan or they'll steam instead of brown.
Make-Ahead: Prepare filling up to 2 days ahead. Assemble and bake just before serving for best texture.
Wine Substitute: Use chicken broth with a splash of lemon juice if avoiding alcohol.
Cheese Options: Mozzarella or provolone work well in place of fontina. Add some gorgonzola for bold flavor.
Vegetarian Version: Replace chicken with roasted eggplant or zucchini for a delicious vegetarian option.
Serving Suggestions: Cut into squares for dinner or smaller pieces for appetizers. Serve with marinara sauce for dipping.
Storage: Wrap leftovers tightly and refrigerate up to 3 days. Reheat in oven to maintain crispy crust.