Maggie Beer

Chicken and Verjuice Mayonnaise Focaccia

For more recipes like this, Join Maggie's Food Club

Rosemary focaccia

Method

Step 1: Line bottom and sides of a slice tin (20 x 30 cm) with baking paper and set aside.

Step 2: Place flour, yeast, salt and sugar into mixing bowl and combine 5 sec/speed 4.

Step 3: Add water and 40 g of the Extra Virgin Olive Oil and knead 4 min/dough mode.

Step 4: 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.

Step 5: 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.

Step 6: Preheat oven to 200C

Step 7: 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.

Steamed chicken

Step 8: Place water, thyme, garlic and lemon zest into mixing bowl and mix 10 sec/speed 4.

Step 9: 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.

Step 10: 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.

Mayonnaise

Step 11: Place a jug onto mixing bowl lid and weigh both Extra Virgin Olive Oil and grapeseed oil into it, then set aside.

Step 12: Place egg yolks, Verjuice, mustard, tarragon and salt into mixing bowl and mix 15 sec/speed 5.

Step 13: Mix counter-clockwise operation/speed 4, slowly pouring oil onto mixing bowl lid and letting it trickle into mixing bowl, until thick and combined.

Step 14: 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.

Ingredients

  1. 1 pinch sea salt extra for seasoning
  2. 1 tspn sugar
  3. 250g warm water
  4. 60g 4 tbspn Extra Virgin Olive Oil extra for drizzling
  5. 3-4 sprigs fresh rosemary leaves only

Steamed Chicken

  1. 500g water
  2. 5 sprigs fresh thyme leaves only
  3. 4 cloves garlic
  4. 1 lemon zest only, no pith
  5. 2x220g skinless chicken breast fillets cut into thirds
  6. 1-2 pinches salt extra for seasoning
  7. 1-2 pinches black pepper extra for seasoning

Mayonnaise

  1. 80g 1/3 cup Verjuice
  2. 1/2 tspn dijon mustard
  3. 1/2 tspn fresh tarragon
  4. 1/2 tspn sea salt
  5. 1 bunch cos lettuce cut into strips to serve

Chicken and Verjuice Mayonnaise Focaccia appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox