I was in the store last night, talking with a customer. This good mom said she didn’t bake bread. I told her of a mix that is so easy it’s not like baking bread. And it’s so good that it would make her a hero. It’s focaccia. (Click here for mixes).

  1. Mix it with the dough hook in your stand-type mixer.
  2. Press it into a 15-inch pizza pan or other pan with your hands.
  3. Set it aside and let it rise.
  4. Press dimples into it with your fingers.  Pour the olive oil and herb mixture over the bread.
  5. Bake it for 15 minutes.

That’s pretty simple. Of course, you can make focaccia from scratch but why bother. Focaccia makes great sandwiches. Cut the bread into wedges, split the wedges open, and make the sandwiches. Provolone and deli meat works fine. Add the lettuce and tomato or maybe sprouts. Drizzle the sandwiches with a bit of olive oil and vinegar mixed with oregano and basil. Use a good quality, extra-virgin olive oil and red wine vinegar. Use twice as much olive oil as vinegar and maybe just a touch of dry mustard. We think you will love these sandwiches as much as we do.

Chicken Florentine Focaccia Sandwich Recipe

You’ll love these chicken sandwiches. And they are easy to make.

Full-ChickenFocacciaSandwich

For the focaccia, either buy focaccia loaves at your local bakery or use a focaccia bread mix from The Prepared Pantry.

Yield: Four large sandwiches

2 chicken breasts
1/2 cup Italian salad dressing
mayonnaise
4 large wedges of focaccia bread
spinach leaves
1 red bell pepper
4 slices provolone cheese

  1. Marinate the chicken in the salad dressing for about a half hour.
  2. Cook the chicken in a skillet, turning once, until cooked. Once cooked, slice the chicken across the grain into thin slices for sandwiches.
  3. Split the red pepper into fourths and remove the seeds. Cook the bell pepper until almost soft.
  4. Split the focaccia bread and spread mayonnaise on both sides of the wedges. Cut the chicken into pieces to approximate your bread wedges.
  5. Load each sandwich with chicken, a slice of cheese, the cooked bell pepper, and spinach leaves. Serve at once.

 

Author Biography

Dennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an Ebook or as a Kindle book on Amazon.

He loves to help people bake and shares his vast collection of cooking and baking knowledge on his blog as well as in his Ebooks and Magazines.

Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children. To learn more about The Prepared Pantry, visit our website at www.preparedpantry.com.