Rosemary Focaccia Chicken

 

 Focaccia:[foˈkattʃa]; Ligurian: fugassa, Ligurian:[fyˈɡasːa]; Barese: fecazze, Neapolitan:[fəˈkattsə] is a flat, leavened oven-baked Italian bread. In Rome, it is similar to a type of flatbread called pizza bianca (lit. 'white pizza').

It’s often baked with a salty rosemary seasoning, which makes us all close our eyes, deeply inhale the magnificent aroma and smile.

 

The bread is often baked in a hearth and served with olive oil, as a sandwich bread, or as a flatbread for pizza.

 

In this recipe, though, I decided to bake chicken thighs INTO the magical bread.
Yes, they are equally seasoned with the aromatic rosemary salt, and then baked to a crisp with the soft, yeasted Italian bread. And the result is downright heavenly.

 

The addition of a layer of Parmesan cheese between the bread dough and the chicken means you’ll truly be drooling at the sight and taste of this gourmet comfort food.

OH, and this meal is quite reminiscent of an Italian Thanksgiving - but much better than traditional stuffing.

 

Rosemary Focaccia Chicken 

Sourdough Focaccia:
50g (1/4 cup) active sourdough starter
5g (about 1 1/2 tsp.) sea salt
430g water (1 3/4 cups) at room temperature
512g (about 2 cups) all-purpose flour
1 1/2 Tbs. extra-virgin olive oil, divided, plus more for drizzling
flaky sea salt
fresh rosemary

 

Place the starter, salt, and water in a large bowl.

 

Stir with a spatula to combine. 

 

Cover and hydrate at room temperature (70-72 degrees) for 6-8 hours, (or overnight).

 

Add the flour and all but 1 Tbs. of olive oil.

Mix well to form bread dough.

 

Cover and let rise for another 6-8 hours, (or overnight).

 

With floured hands, knead the bread dough well.

 

Cover with a loose towel, again, and allow for a second rise, about 4 hours this time. IF you’re able to rise at 75 degrees, this will be a touch better.

 

Next, drizzle the dough with oil for a final folding and kneading process.

 

Preheat the oven to 425 degrees.

 

Liberally grease a square or oval baking dish with oil and press the dough to fill the pan.

Let sit and “proof” for 1-2 hours, while the oven heats, and heats well.

 

Drizzle with olive oil and sprinkle with coarse salt and fresh rosemary. 

 

Punch down with the tip of a finger a few times.

 

When ready to bake, evenly sprinkle with 8 oz. grated Parmesan cheese.

 

Next, top with 4-6 chicken thighs. Brush with olive oil to ensure a golden-brown, crispy crust.

 

Season again with salt and rosemary.

 

Bake for 30-35 minutes, until the bread is puffy and browning and the chicken is crispy, with an internal temperature of 165°F.