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🍽️ Focaccia with Eggplant and Chicken

1236 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 400 g flour
• salt
• 180 ml olive oil
• flour (for the work surface)
• 1 tbsp rosemary
• 1 bunch basil (approx. 50 g)
• 50 g pine nuts
• 2 garlic cloves
• 50 g parmesan
• salt
• pepper (from the mill)
• 1 drop lemon juice (to taste)
• 2 small eggplants (approx. 130 g each)
• 2 red bell peppers
• 4 chicken breast fillets (140 g each)
• 2 tbsp vegetable oil
• 100 g goat cheese

Instructions

1. 1. Dissolve the yeast in 200 ml of lukewarm water.
2. 2. Mix the flour with the salt and put the mixture into a bowl.
3. 3. Make a well in the center of the flour mixture.
4. 4. Pour the yeast milk into the well.
5. 5. Mix everything using the dough hooks of the electric hand mixer.
6. 6. Knead 50 ml of oil into the dough.
7. 7. Let the dough rise, covered, in a warm place for 45 minutes.
8. 8. Preheat the oven to 200°C top and bottom heat.
9. 9. Knead the dough again on a floured work surface.
10. 10. Roll the dough into a square flatbread of 20x20 cm.
11. 11. Place the flatbread on a baking sheet lined with baking paper.
12. 12. Prick the flatbread several times with a fork.
13. 13. Sprinkle the flatbread with rosemary needles.
14. 14. Bake the flatbread in the preheated oven for 25-30 minutes until golden brown.
15. 15. Wash the basil and shake it dry.
16. 16. Pluck the basil leaves off the stems.
17. 17. Roast the pine nuts in a pan without fat until golden yellow.
18. 18. Remove the pine nuts and set them aside.
19. 19. Peel the garlic and chop it roughly.
20. 20. Puree the basil with the garlic, pine nuts, parmesan and the remaining olive oil in a blender until smooth.
21. 21. Season the pesto mixture with salt, pepper and a splash of lemon juice.
22. 22. Wash the eggplants and trim them.
23. 23. Slice the eggplants into 0.6 cm thick slices.
24. 24. Sprinkle the eggplant slices with a little salt.
25. 25. Let the eggplants draw out water for 20 minutes.
26. 26. Wash the peppers and halve them.
27. 27. Core the peppers and cut them into wide strips.
28. 28. Remove the finished focaccia from the oven.
29. 29. Let the focaccia cool down.
30. 30. Quarter the focaccia.
31. 31. Halve the focaccia quarters horizontally.
32. 32. Wash the chicken breasts and pat them dry.
33. 33. Salt and pepper the chicken breasts.
34. 34. Sear the chicken breasts in a hot grill pan with oil on each side.
35. 35. Remove the chicken breasts.
36. 36. Place the chicken breasts on a baking sheet lined with baking paper.
37. 37. Finish cooking the chicken breasts in the still hot oven for 10-12 minutes.
38. 38. Pat the eggplant slices dry.
39. 39. Fry the eggplant slices together with the peppers in the still hot grill pan for 3-5 minutes, turning them.
40. 40. Spread the focaccia halves with the pesto.
41. 41. Top the lower focaccia halves with the eggplant slices.
42. 42. Place one chicken breast on the eggplant slices.
43. 43. Add the grilled peppers with the crumbled goat cheese on top.
44. 44. Cover the focaccia with the top half.
45. 45. Serve the focaccia immediately.

Nutrition per serving

• kcal: 1236
• Protein: 76 g · Fett/Fat: 65 g · Carbs: 85 g