Ingredients:
For the Focaccia Dough:
4 cups all-purpose flour
2 tsp salt
2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups warm water
1/4 cup olive oil, plus extra for greasing and drizzling
1 tsp sugar
For the Buffalo Chicken Topping:
2 cups cooked chicken, shredded
1/2 cup buffalo sauce
1 cup mozzarella cheese, shredded
1/2 cup blue cheese, crumbled (optional)
2 Tbsp fresh parsley, chopped (for garnish)
Directions:
Make the Dough: In a large bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. Add the flour, salt, and 1/4 cup of olive oil. Mix until a dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Chicken: While the dough is rising, mix the shredded chicken with buffalo sauce in a medium bowl. Set aside.
Shape the Focaccia: Preheat your oven to 400°F (200°C). Grease a large baking sheet or a 9×13-inch baking pan with olive oil. Punch down the risen dough and transfer it to the prepared pan. Use your fingers to press the dough out into the pan, creating dimples all over the surface.
Add Toppings: Evenly distribute the buffalo chicken mixture over the top of the dough. Sprinkle with shredded mozzarella and crumbled blue cheese, if using.
Bake: Drizzle a little more olive oil over the top and bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and sprinkle with chopped parsley. Let it cool slightly before slicing and serving.
Prep Time: 20 minutes (plus 1 hour rising time) | Cooking Time: 20-25 minutes | Total Time: 1 hour 45 minutes
Servings: 8-10 slices
