Focaccia buns stuffed with chicken, vegetables and pistachios

Cookinero 23 Nov 2022

17900

Focaccia is a flatbread that resembles pizza dough in style and texture. Classic focaccia has three ingredients: water, flour and olive oil. Now you can find various variations of such cakes, for example, stuffed with onions, olives or cheese. Focaccia can be used as a pizza base or as a sandwich bun. We suggest trying to make a sandwich from an Italian bun - focaccia stuffed with chicken, vegetables and pistachios.

How to cook Focaccia buns stuffed with chicken, vegetables and pistachios

Step 1

Boil potatoes in their skins, peel and mash in mashed potatoes, add 2 tbsp. l. olive oil and 1 tsp. salt, mix with sifted flour.

Step 2

Dissolve the yeast in 150 ml of lukewarm water and pour into the dough.

Step 3

Knead the dough very well; it should be elastic and not stick to the hands. If necessary, add another 50 ml of warm water in small portions.

Step 4

Roll the dough into a ball, grease with oil and leave in a warm place for 1 hour.

Step 5

Divide the risen dough into 10-12 parts and shape into round cakes 1.5 cm thick.

Step 6

Lightly grease them with oil, sprinkle with coarse salt or rosemary if desired, leave to stand for another 20 minutes.

Step 7

Bake in an oven preheated to 220 ° C for 20-25 minutes.

Step 8

For the filling, cut the chicken fillet into small strips, fry in 1 tbsp. oils. Transfer to a plate and keep warm.

Step 9

Sweet pepper cut into cubes.

Step 10

Dip the tomatoes in boiling water for 1 minute, peel, chop.

Step 11

Heat in a frying pan 2 tbsp. l. oil with a peeled and halved clove of garlic.

Step 12

As soon as the garlic acquires a golden color, remove it from the pan and fry the sweet pepper in this oil until half cooked. Add the tomatoes, salt. Simmer over low heat until liquid evaporates, 5-7 minutes. Season with pepper to taste.

Step 13

Coarsely chop the pistachios with a knife and add to the filling.

Step 14

Mix fillet with stuffing.

Step 15

Warm the focaccia buns on the grill over the coals, cut lengthwise, but not completely, spread the filling (it can be cold or also warmed up in a foil bag on the grill).