Buffalo chicken and focaccia—two things I never imagined throwing together, yet here we are, and it’s a revelation. Picture this: a golden, crispy crust topped with spicy, tangy chicken that dances on your taste buds like the last concert you went to before the world turned upside down. Sometimes, the most unexpected combos become an obsession, and this one is no exception.
Steps
- In a large bowl, mix yeast, warm water, and sugar. Allow the mixture to sit for five minutes. In another bowl, blend olive oil, minced garlic, salt, and Italian seasoning.
- Pour half of the olive oil mixture into the yeast mixture, reserving the rest. Stir in the flour until well combined, then transfer the dough to a greased bowl. Cover with a tea towel and let it rise for about an hour, or until it doubles in size.
- Preheat your oven to 450°F. In a medium bowl, combine ranch dressing, buffalo sauce, and shredded rotisserie chicken.
- Spread the remaining olive oil mixture into a 12-inch cast-iron skillet, using a pastry brush to evenly coat the pan. Press half of the dough into the skillet, stretching it to fit the edges and creating dimples with your fingers.
- Layer with 1 cup of the chicken mixture, ½ cup of cheddar cheese, and ½ cup of mozzarella cheese on top of the dough. Roll out the other half of the dough on parchment paper, forming a 12-inch circle, then place it over the cheese layer in the skillet.
- Gently press dimples into the top layer of dough. Add the remaining chicken mixture on top and bake for 12 minutes.
- After 12 minutes, sprinkle with the remaining cheddar and mozzarella cheeses. Continue baking for another 14-16 minutes until the cheese is melted and bubbly.
- Once baked, drizzle extra buffalo sauce and ranch dressing over the focaccia. Serve hot, optionally garnished with chopped parsley.
Ingredients
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ? cup olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 2 ½ cups (312.5 g) all-purpose flour
- ¼ cup ranch dressing, plus additional for drizzling
- ½ cup buffalo sauce, plus additional for drizzling
- 4 cups rotisserie chicken, shredded
- 1 ½ cups mozzarella cheese, shredded and divided
- 1 cup cheddar cheese, shredded and divided
- Parsley, chopped for garnish (optional)
FAQ
- Can I use a baking dish instead of a cast-iron skillet for this recipe?
- Yes, you can use a baking dish if you do not have a cast-iron skillet. A 9×11-inch baking dish or even a 9×13-inch dish will work, although the crust will be slightly thinner.
- What can I use instead of ranch dressing for the toppings?
- If you prefer, you can substitute blue cheese dressing for the ranch dressing in this recipe.
- Can I make the dough ahead of time?
- Yes, you can prepare the dough ahead of time. Let it rest in a greased bowl covered with a tea towel for about an hour, or until it has doubled in size.
- Is there a substitute for rotisserie chicken in this recipe?
- If you don’t have rotisserie chicken, you can use any cooked and shredded chicken as a substitute in this recipe.
- What type of cheese is used in Buffalo Chicken Focaccia Bread?
- This recipe uses both mozzarella and cheddar cheese, which are layered between and on top of the bread.
Tips
- Dough Preparation: Let the dough rest for about an hour, or until it has doubled in size. This will ensure a light and airy focaccia bread base, perfect for supporting the flavorful buffalo chicken and cheese toppings.
- Alternative Baking Dish: If you don’t have a cast-iron skillet, you can use a 9×11-inch or 9×13-inch baking dish. Keep in mind that using a larger dish will result in a thinner crust.
- Layering Technique: To achieve a hearty bread, layer the toppings between two layers of dough. This not only enhances the flavor but also creates a more filling dish.
- Final Touch: After baking, drizzle additional buffalo sauce and ranch dressing over the top for an extra kick of flavor. Garnishing with parsley is optional but adds a fresh touch.
Equipment
- 12-inch Cast-Iron Skillet – Essential for creating the thick crust and baking the focaccia bread.
- Pastry Brush – Useful for coating the skillet with the oil mixture.
- Parchment Paper – Helps in transferring and shaping the dough.
