recipes
Home made olive oil focaccia with chicken fillets, crispy onions and red Leicester relish
2021-05-29
Ingredients
For the foccacia dough
- 800g flour
- 20g salt
- 10g sugar
- 18g yeast
- 100ml extra virgin olive oil + extra to drizzle
- 250ml warm water
- 250ml warm milk
- Fresh rosemary sprigs
For the crispy onion rings
- 2 onions, peeled and sliced into thick rings
- 200ml milk
- Flour for dusting
- Vegetable oil for deep frying
You will also need
Method
Start this recipe by soaking the onion rings in the milk for 30 minutes. For the dough, combine the flour, sugar, salt, yeast and olive oil in a mixing bowl and knead into a soft dough with the warmed milk and water. Transfer onto a lightly floured surface and knead for further 5 minutes, rub with olive oil and put in a large bowl, cover and place in a warm place for 1 hour and allow to prove. Grease a rectangular baking tray with olive oil, transfer the dough in and press with your finger tips to spread and fill in evenly. Press your finger tips into the dough sheet, drizzle with the extra oil and sprinkle with chopped rosemary. Cover and allow to prove for further 30 minutes. Bake in a hot oven temp 200°C for 20-25 minutes or until cooked. Meanwhile, dip the soaked onion rings into the flour to coat, then into the milk again, followed by the flour. Deep fry in hot oil until golden and drain on kitchen paper to remove any excess oil. For the dressing, beat the cream cheese together with the mayonnaise, ketchup, piccalilli, crushed garlic and red Leicester cheese. To serve, cut slabs of focaccia, split and fill with the dressing, salad leaves and tomatoes, grilled chicken fillets and crispy onion rings.
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