Chicken Sandwich Ingredients
Ingredients for Foccacia Bread
2 glasses of + 2 tablespoons of warm water
20 gr. fresh yeast
1 pinch of granulated sugar
1 glass of olive oil
6.5 glasses of flour
1 tablespoon of salt
Ingredients for the topping
Red onion
Chestnut mushroom
Black olives
Fresh thyme
Cherry tomatoes
Coarse sea salt
Olive oil
Pickles Ingredients for the solid
6 – 7 slices of pickled jalapeno peppers
4 – 5 slices of pickled carrot
5 – 6 of sauerkraut
4 – 5 pieces of pickled red pepper
8 – 10 black olives – pitted
8 – 10 green olives – pitted
2 tablespoons of olive oil
Ingredients for Chicken
2 chicken breasts – boiled
2 – 3 tablespoons of mayonnaise
For the dough;
Add water, fresh yeast and granulated sugar into a mixing bowl and leaven Mix until it melts and leave for 5 minutes.
Add olive oil into the yeast you have kept and mix.
Take the flour in another mixing bowl, open the middle and leave the yeast Pour the mixture in the middle.
Start mixing lightly with a fork.
Add salt from the edges and start kneading.
Put your dough on the counter and continue kneading.
When your dough is ready, put olive oil on the bottom of your mixing bowl and Put your dough in it.
Cover the mouth of your container with a cling film so that no air can get in, and let it ferment for 1 hour.
For the stuffing;
Boil and shred your chickens.
When your chickens are ready, put them in a mixing bowl.
Your pickles and olives Finely chop it.
You can also shred it in the rondo if you wish.
Add your ready-made marinade to your chicken mixture and mix.
For bread;
Slice your red onion thinly.
Finely chop the mushrooms.
Remove the seeds from the olives.
Cut the tomatoes in half.
When your dough is fermented, take your dough on your counter and knead lightly.
Add olive oil into your 32 cm round glass baking dish and spread your dough in your bowl.
Add the ingredients on the dough you spread and press it in.
Shape your bread as if you are making pita bread and drizzle olive oil on it.
Leave your ready bread to ferment on the tray for 30 minutes.
Bake your bread, which is ready to leaven on the tray, in a preheated oven at 180 degrees for 25-30 minutes.
Refrigerate the bread you took out of the oven.
Divide your cooled bread in half and spread it in the chicken mortar you prepared and serve.
