Chicken and Verjuice Mayonnaise Focaccia

INGREDIENTS

  • 400g Baker's Flour
  • 2 tspn Dried instant yeast
  • 1 pinch Sea Salt
  • 1 tspn Sugar
  • 250g Warm water
  • 3-4 sprigs Fresh rosemary

Steamed Chicken

  • 500g Water
  • 5 sprigs Fresh thyme
  • 4 cloves Garlic
  • 1 Lemon
  • 2x220g Skinless chicken breast fillets
  • 1-2 pinches Salt
  • 1-2 pinches Black pepper

Mayonnaise

  • 250g Grapeseed oil
  • 2 Egg yolk
  • 1/2 tspn Dijon mustard
  • 1/2 tspn Fresh tarragon
  • 1/2 tspn Sea Salt
  • 1 bunch Cos Lettuce
Print Recipe

Description: Rosemary focaccia

Line bottom and sides of a slice tin (20 x 30 cm) with baking paper and set aside.

Place flour, yeast, salt and sugar into mixing bowl and combine 5 sec/speed 4.

Add water and 40 g of the Extra Virgin Olive Oil and knead 4 min/dough mode.

Place remaining 20 g Extra Virgin Olive Oil into a bowl, coating sides with oil, and transfer dough into bowl. Cover with plastic wrap and leave to prove in a warm place for 60 – 90 minutes or until double in size.

Transfer dough onto a silicone bread mat (Thermomat) or lightly floured work surface. Roll out to 30 cm x 20 cm and place into prepared tin and set aside.

Preheat oven to 200C

Place rosemary into mixing bowl and chop 8 sec/speed 6. Sprinkle over dough, then drizzle with a little Extra Virgin Olive Oil and sprinkle with extra salt. Allow dough to rise for 15 minutes, then bake for 20 – 25 minutes (200C) or until lightly golden. Allow focaccia to cool completely. Clean and dry mixing bowl.

Description: Steamed chicken

Place water, thyme, garlic and lemon zest into mixing bowl and mix 10 sec/speed 4.

Insert simmering basket into mixing bowl. Place chicken into simmering basket and season with salt and pepper. Steam 12 min/100°C/speed 1. Turn chicken over and continue cooking 5-7 min/100°C/speed 1 or until chicken is cooked through. Set simmering basket aside and allow chicken to cool. Discard water, then clean and dry mixing bowl.

Place cooled chicken into mixing bowl lid and shred 5-7 sec/counter-clockwise operation/speed 4. Transfer into a bowl, cover and place into refrigerator until ready to use. Clean and dry mixing bowl.

Description: Mayonnaise

Place a jug onto mixing bowl lid and weigh both Extra Virgin Olive Oil and grapeseed oil into it, then set aside.

Place egg yolks, Verjuice, mustard, tarragon and salt into mixing bowl and mix 15 sec/speed 5.

Mix counter-clockwise operation/speed 4, slowly pouring oil onto mixing bowl lid and letting it trickle into mixing bowl, until thick and combined.

Place 3 – 4 tablespoons mayonnaise into bowl with chicken and stir to combine. Adjust seasoning to taste. Cut focaccia into 8 pieces, then cut each piece in half horizontally. Spread bottom piece with mayonnaise, then top with chicken mixture and lettuce and top piece of focaccia. Serve immediately.

Maggie”s Tip: All components of this recipe can be made ahead of time. Simply cut focaccia and assemble sandwiches before serving.