Herb-marinated chicken breast with roasted red pepper, onion, and Crimini mushrooms on rosemary focaccia!
I got a wild hair up my butt this morning and felt like making something new, so I decided to try my hand at making some rosemary focaccia since I’ve never made it before. My bread machine (a gift from my gran) is a godsend whenever I feel like making bread or other doughs. I then had the brilliant idea to make sandwiches from the focaccia, so here we are!
Ingredients for focaccia
1 3/4 cup warm water
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon sugar
4 cups flour
2 1/4 teaspoons yeast (1 packet)
Add ingredients to the bread machine pan in order and run the bread machine on the dough cycle setting; it will knead and raise the dough perfectly.
I felt like making chicken sandwiches, so I cut one boneless skinless chicken breast in half lengthwise. While the dough is going, make the marinade for the chicken breast.
1 teaspoon each of basil, oregano, rosemary, thyme, parsley, sage, and savoury
3 cloves garlic
1/2 cup olive oil
Whir ingredients in a food processor until they reach a pesto-like consistency, then put the chicken and marinade into a plastic bag and let it set in the fridge.
Once the dough cycle is done, upend the dough pan onto a floured surface and punch the dough down (be sure to take out the bread machine paddle!). Cut the dough into two pieces and place into greased pans, then place the pans into a warm place to rise for another 20-30 minutes.
While the dough is doing its final rise, cut up some veggies to go on the sandwich and then set them aside. I used a red bell pepper, half a medium onion, and some sliced Crimini mushrooms.
Preheat the oven to 450F. Put the pans in the oven, then immediately turn the temperature down to 375F and bake the focaccia for 25-30 minutes until golden brown. Swap the pans on the racks halfway through to ensure even baking. Cool the focaccia on racks. Put the pepper, onion, and mushrooms into a baking dish with a little olive oil, salt & pepper, and bake in the oven at 450F for 15-20 minutes until slightly charred.
Place the marinated chicken breast into a baking dish or on a broiler pan and broil 5-6 minutes on each side or until juice runs clear when pierced.
Cut the focaccia into rectangles slightly larger than the chicken breast, then cut the rectangles in half lengthwise. Spread 1 tablespoon cream cheese on one half, then put the roasted veggies on top of the cream cheese and the chicken breast on top of the veggies. Cut sandwiches in half and devour!