Focaccia

• 700 g bread flour
• 680 g lukewarm water, (100°F / 34°C) – 95% hydration
• 7 g dry yeast
• 12 g fine sea salt
• 1 tsp honey
• 60 g olive oil, extra virgin
• 1 tbsp rosemary, finely chopped
• 1 tsp flakey sea salt

Garlic Confit Aioli

• 10 garlic confit cloves
• 1 cup olive oil
• 1 egg
• 1 tbsp lemon juice
• pinch of flakey sea salt

Pesto

• 1 garlic clove
• 1/2 tsp salt
• 1/4 cup pinenuts
• 1 cup basil
• 1.4 ounces pecorino romano, grated
• 0.7 ounces parmesan, grated
• 3/4 cup olive oil, extra virgin

Tomato & Basil Sauce

• 3 tbsp olive oil, extra virgin
• 4 garlic cloves
• 14 ounces tinned tomatoes
• 1 bunch fresh basil
• 1/2 cup water
• salt and pepper

Chicken Parma

• 2 lbs chicken breast
• 1.7 lbs sandwich loaf
• 4 eggs
• 4 garlic cloves, minced
• 1 cup flour, white all purpose
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp rosemary, finely chopped
• 1.4 ounces parsley, finely chopped
• 2 cups olive oil, extra virgin
• 1 cup tomato and basil sauce
• 1.4 ounces mozzarella, sliced
• 1.4 ounces parmesan, grated
• fresh basil leaves, to serve

Focaccia Dough Preparation

• Activate Yeast: In a medium-sized bowl, gently whisk together the lukewarm water, dry yeast, and honey. Allow the mixture to rest for approximately 5 minutes. You’ll know the yeast is active and ready when a frothy layer appears on the surface.
• Combine Dry Ingredients & Mix: In a separate large bowl, whisk together the bread flour and fine sea salt. Pour the activated yeast mixture into the dry ingredients. Using a spoon or your hands, stir until a wet, sticky dough forms, ensuring there are no dry pockets of flour remaining. Cover the bowl with plastic wrap or a damp cloth and let it rest for 10 minutes.
• Perform Stretch and Folds: With damp hands, gently stretch a portion of the dough upwards and fold it back over itself towards the center. Rotate the bowl and repeat this stretching and folding action three more times. Cover the dough again and let it rest for another 10 minutes. This “stretch and fold” method is crucial for developing the dough’s gluten structure and strength. Continue this process until the dough begins to form a cohesive ball.
• First Proof (Cold Fermentation): Lightly coat a clean bowl with 20g of olive oil. Transfer the dough into this oiled bowl, turning it once to coat, then cover it tightly with plastic wrap. Place the bowl in the refrigerator for a slow first proof, lasting anywhere from 12 to 72 hours. This long, cold fermentation develops incredible flavor. For this recipe, you’ll only need half of the dough; carefully slice it in half and reserve the other half for another delicious focaccia creation.
• Second Proof (Room Temperature): Generously oil a baking tin with another 20g of olive oil. Gently transfer one half of your cold-proofed dough into the tin, delicately stretching it into a rough rectangular shape. Avoid stretching it all the way to the edges, as it will naturally expand as it rises. Cover the tin with a damp cloth and allow the dough to rise in a warm spot for 2 hours.
• Preheat Oven: While the focaccia is undergoing its second proof, preheat your oven to 200°C (390°F).
• Add Toppings: After the dough has risen beautifully, use your fingers to gently create dimples all over its surface. Evenly scatter the finely chopped rosemary and flakey sea salt across the top. Drizzle the remaining olive oil over the entire surface, ensuring it pools in the dimples for extra flavor.
• Bake & Rest: Place the focaccia in the preheated oven and bake for approximately 30 minutes, or until the top is gloriously golden brown and the crust is crisp. Once baked, remove it from the oven and allow it to cool slightly in the tin before transferring it to a wire rack to rest for another 15 minutes. Slice into generous portions and serve immediately for the best experience.

Garlic Confit Aioli Instructions

• Blend Ingredients: Place the garlic confit cloves, olive oil, egg, lemon juice, and a pinch of flakey sea salt into a tall, narrow glass container or jug. Ensure the container is just wide enough to snugly fit an immersion blender. Insert the immersion blender, making sure it’s pressed firmly to the bottom. Begin blending on high speed without moving the blender up and down. As the ingredients start to emulsify and thicken from the bottom, slowly lift and lower the blender, gradually incorporating all of the oil. Continue blending until you achieve a thick, creamy, and smooth aioli consistency.

Pesto Instructions

• Prepare Basil: Carefully remove the basil leaves from their stems. Submerge the leaves in a bowl of iced water for 5 minutes; this helps them retain their vibrant color. Remove the basil leaves and thoroughly pat them dry with paper towels to eliminate any excess moisture.
• Create a Paste: Place the garlic clove and salt into a sturdy mortar and pestle. Crush and grind them until they form a smooth paste. Add the pine nuts and continue to pound until they are broken down, but still retain a slight texture – avoid making a completely smooth paste at this stage. Add the prepared basil leaves in three or four batches, pounding each addition until you achieve a beautiful, bright green, fragrant paste.
• Incorporate Cheese & Oil: Gradually add the grated Pecorino Romano and Parmesan cheese in three separate batches, thoroughly mixing after each addition to ensure it’s well incorporated. Slowly drizzle in the extra virgin olive oil while continuously stirring until the pesto reaches your desired consistency – a rich, vibrant, and emulsified sauce.

Tomato & Basil Sauce Instructions

• Sauté Aromatics: In a large, deep frypan, heat the extra virgin olive oil over low to medium heat. Add the crushed garlic and cook gently for 2-3 minutes, stirring frequently to prevent burning, until the garlic becomes fragrant and soft. If you prefer a milder garlic flavor, add whole cloves, cook until lightly browned, then remove them with a slotted spoon and set aside.
• Prepare Tomatoes: If using whole tinned tomatoes, gently squeeze them with your hand directly into the pan to slightly crush and puree them. This ensures a smoother sauce consistency.
• Simmer the Sauce: In the same pan, combine the prepared tinned tomatoes, water, a pinch of salt and pepper, and three-quarters of the fresh basil leaves. Bring the mixture to a gentle boil, then reduce the heat to very low and let it simmer, uncovered, for 30 minutes. The flavors will deepen and meld beautifully. Taste the sauce as it cooks and adjust seasoning with more salt or pepper if needed, or a touch of sugar if your tomatoes are particularly acidic.

Chicken Parma Instructions

• Prepare Breadcrumbs (Day Before): If you’re using fresh sandwich bread for your breadcrumbs, lay the slices out onto a baking tray and leave them exposed overnight. This allows them to dry out and become perfectly stale, which is ideal for creating crispy breadcrumbs.
• Preheat Oven & Pan: Preheat your oven to 400°F (200°C). Place a cast-iron frying pan (or a heavy, oven-safe pan) inside the oven while it preheats. This crucial step ensures the pan is piping hot when the chicken is added, guaranteeing an extra-crispy bottom crust for your chicken parma.
• Prepare Egg Wash: In a wide, shallow bowl, whisk together the eggs and minced garlic until well combined. Set this mixture aside; allowing it to sit for a while gives the garlic time to infuse its wonderful flavor into the eggs.
• Prep Chicken Breasts: Using a sharp knife, carefully slice each chicken breast horizontally through its thickest part, creating two thinner cutlets. Let the knife do most of the work, applying gentle pressure as you glide it through. Place each chicken cutlet between two sheets of plastic wrap or baking paper. Using the smooth side of a meat mallet, pound the chicken gently from the center outwards until each piece is approximately 2cm (about 3/4 inch) thick and has a uniform thickness throughout. Transfer the flattened chicken onto a large baking tray and season generously with salt and pepper on both sides.
• Make Breadcrumbs: Roughly tear apart your stale bread and place it into a food processor or blender along with the finely chopped parsley and rosemary. Pulse until the bread forms coarse, chunky breadcrumbs, and the herbs are evenly distributed. Avoid over-processing; we want some texture. Transfer the breadcrumbs to a shallow baking tray.
• Season Flour: In another shallow baking tray, whisk together the all-purpose flour with a generous amount of salt and black pepper.
• Set Up Dredging Station: Arrange your breading station in a logical sequence: first, the seasoned flour; second, the garlicky egg wash; third, the herb-infused breadcrumbs; and finally, a large clean plate or tray to place the coated chicken.
• Bread the Chicken: Take one chicken breast cutlet and coat both sides thoroughly and evenly with the seasoned flour, shaking off any excess. Next, dip it into the egg wash, ensuring both sides are fully coated. Finally, place the chicken into the breadcrumb mixture, applying firm pressure with your hands as you flip and press to ensure the breadcrumbs adhere perfectly and evenly all over. Transfer the breaded chicken breast to your clean plate and repeat this process for all remaining chicken cutlets.
• Fry Chicken: In a large frying pan, add enough extra virgin olive oil to generously coat the bottom. Heat the olive oil over low to medium heat. You can test if the oil is hot enough by inserting a wooden skewer; if bubbles form around it, it’s ready. Fry 1-2 pieces of chicken at a time for 2-3 minutes on each side, or until they are beautifully golden brown and crispy. Avoid overcrowding the pan. Place the cooked chicken onto a plate lined with absorbent paper or a cooling rack to drain any excess oil.
• Broil to Finish: Carefully remove the hot cast-iron pan from the oven. Change your oven setting to broil (grill). Very carefully place the fried chicken cutlets into the hot cast-iron pan. Generously spoon the prepared tomato and basil sauce over each piece of chicken, covering most of its surface. Layer with grated parmesan cheese first, followed by slices of mozzarella. Place the pan under the broiler for approximately 4 minutes, or until the cheese has completely melted, is bubbling, and slightly golden. Allow it to cool for a moment, then scatter with fresh basil leaves if desired, and serve immediately.

Sandwich Assembly Instructions

• Toast Focaccia: Slice your prepared focaccia bread horizontally in half. Drizzle the cut sides with a little olive oil. In a frypan set to low-medium heat, lightly toast the focaccia until it’s golden and warmed through, creating a sturdy yet soft base.
• Assemble Layers: Begin building your sandwich by spreading a generous layer of creamy garlic confit aioli onto the bottom half of the toasted focaccia. Follow this with a vibrant layer of homemade pesto. Carefully place a hot, saucy chicken parma cutlet on top of the spreads. For an extra touch of flavor and freshness, sprinkle a little additional parmesan cheese and a few fresh basil leaves over the chicken. Finally, crown your masterpiece with the remaining toasted slice of focaccia. Slice the assembled sandwich in half for easy handling and immediate enjoyment.

• Dough Usage: This recipe often yields more focaccia dough than needed for a single sandwich. Feel free to slice the dough in half after the first proof and save the second half for another recipe. You can get creative with various other delicious focaccia toppings!
• Yeast Type: We prefer using dry yeast that requires activation in water, as outlined. However, if instant yeast is more convenient, simply add it directly to your dry ingredients along with the water and honey – no prior activation is needed.
• Flour Alternatives: While bread flour provides the best chewy texture, all-purpose flour can be used as a substitute if bread flour isn’t available. The result will still be wonderfully delicious, just with a slightly different crumb structure.

Pesto Perfection:

• Mortar and Pestle vs. Food Processor: Using a mortar and pestle, as suggested, truly brings out the nuanced flavors and textures of the pesto. It can take a bit of patience to achieve a fine paste, but this texture is key for it to evenly coat all components. If you’re short on time or lack a mortar and pestle, a food processor is a perfectly acceptable alternative. Just be mindful not to over-process, as too much heat can dull the basil’s vibrant flavor.

Garlic Confit Aioli Insights:

• Oil Choice: For an intensely garlicky and robust aioli, consider using the very oil in which the garlic confit was roasted. This infused oil adds an incredible depth of flavor. Olive oil is a popular and heart-healthy choice for aioli, lending a rich, sometimes slightly peppery finish. While traditional aioli often uses neutral oils for a milder taste, extra virgin olive oil creates a more authentic, Mediterranean-inspired profile. If the flavor of extra virgin olive oil is too strong for your palate, you can blend it with a neutral oil or opt for a lighter olive oil.

Chicken Parma Pro-Tips:

• Best Bread for Breadcrumbs: For the crispiest, most flavorful breadcrumbs, a cheap white sandwich loaf that is a few days old or stale works best. If your bread is fresh, you can toast it lightly and let it cool completely, or lay it out on cooling racks overnight to dry out.
• Breadcrumb Texture: We’re aiming for chunky, rustic breadcrumbs, not a fine powder. These larger, crusty pieces are what provide that exceptional crunch and texture to the chicken. If using a smaller blender or food processor, process the bread and herbs in batches to ensure an even, chunky texture.
• Shallow Frying Technique: To ensure your olive oil is at the perfect temperature for frying, insert the tip of a wooden skewer into the hot oil. If tiny bubbles form steadily around the skewer, your oil is ready. This prevents soggy breading and ensures a golden, crispy crust.
• Optimal Chicken Cooking: It’s always a good practice to test cook one piece of chicken first. This allows you to accurately gauge your cooking time and adjust heat levels as needed, ensuring perfect doneness. Remember that chicken will continue to cook for a few seconds after it’s removed from the heat, so take it off just a moment before you believe it’s fully ready to prevent overcooking.