Focaccia with homemade sun-dried tomato tapenade, fried chicken and parmesan
For 1 focaccia
- 500 g Mix for focaccia
- 400 ml water (room temperature)
- 20 ml olive oil
For the tomato tapenade
- 10 sun-dried tomatoes
- 1 clove of garlic
- 1 tbsp olive oil
- 1 tbsp parmesan
- Salt and pepper
For the chicken
- 1 chicken breast fillet
- Poultry seasoning, turmeric, salt, pepper and paprika powder
For the garnish
- ¼ red onion
- Finely chopped, fresh thyme
- Several shavings of parmesan
Make the focaccia
Add mix, water, and oil together and knead for 6 minutes using a hand mixer or 10 minutes using a food processor until you have a soft dough.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes.
Pour the dough into a greased baking tray or greased rectangular baking tin.
Rub your hands in oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil. Let rise, uncovered, at room temperature for 30 minutes.
Bake the focaccia for 20-25 minutes in an oven preheated to 215°C. Let the focaccia cool.
Make the tomato tapenade
Place the sun-dried tomatoes, garlic, olive oil, parmesan cheese, salt and pepper into a blender. Mix well.
Fry the chicken
Season the chicken with poultry seasoning, turmeric, salt, pepper and paprika powder.
Fry the chicken until it is golden brown.
Slice the chicken fillet.
Garnish the focaccia
Slice the red onion into fine rings.
Cut the focaccia into small rectangles and spread some tapenade on each one.
Arrange the slices of chicken and red onion on the focaccia.
Garnish with parmesan shavings and fresh herbs.1