-
1
For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
-
2
Preheat a grill pan or grill over medium-high heat.
-
3
Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through.
-
4
Once cooked, let rest 5 to 10 minutes.
-
5
Then slice thinly on the bias.
-
6
For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out.
-
7
Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice.
-
8
Puree until smooth.
-
9
Taste for seasoning and add the artichokes.
-
10
Pulse 2 to 3 times to leave the artichokes slightly chunky.
-
11
For the sandwich build: Cut the Fresh Focaccia in half equatorially.
-
12
Spread each half with Spinach Artichoke Spread.
-
13
Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula.
-
14
Place on the other half of bread and cut into as many pieces as you like and enjoy!
-
15
Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat.
-
16
Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir.
-
17
Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes.
-
18
Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool.
-
19
Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
-
20
Place the water in the bowl of a stand mixer.
-
21
Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
-
22
In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary.
-
23
Gradually add the flour mixture to the bloomed yeast in the mixing bowl.
-
24
Then add 1/2 cup of the olive oil.
-
25
Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes.
-
26
The dough will be very loose.
-
27
Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
-
28
Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil.
-
29
Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
-
30
Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil.
-
31
Spread the dough into the pan using your fingertips to create dimples into the dough.
-
32
The more dimples you make, the more texture the bread will have.
-
33
Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples.
-
34
Top with the tomato slices and sprinkle with the Parmesan.
-
35
Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
-
36
Preheat the oven to 425 degree F and set a rack in the middle of the oven.
-
37
Bake the dough until golden brown, 35 to 40 minutes.
