If there is one thing guaranteed to bring everyone wandering into the kitchen in my house, it is the smell of warm focaccia, freshly grilled chicken and fragrant basil pesto. I find it almost impossible to resist a freshly made filled bread, especially when it is packed with so many lovely ingredients. Chicken Pesto Focaccia is a little feast in its own right, with creamy mozzarella, sweet red peppers, peppery arugula and crunchy pine nuts tucked between two soft pieces of Italian bread.
What Makes Chicken Pesto Focaccia So Special?
The beauty of this dish starts with the focaccia itself. This lovely Italian bread has a soft, airy centre and a slightly crisp exterior. When warmed, it becomes wonderfully fragrant and makes the perfect base for all those delicious fillings.
I particularly enjoy slicing the bread horizontally while it is still warm. It creates a lovely space for everything to sit together without losing any of those wonderful textures.
The grilled chicken provides a hearty filling and brings plenty of flavour. Meanwhile, mozzarella adds a gentle creaminess that works beautifully with the pesto. I like using fresh mozzarella because it has such a lovely soft texture.
Then comes the peppery arugula, which adds freshness and a little bite. The sliced red peppers bring sweetness and a splash of colour. Finally, a scattering of pine nuts introduces a delicate crunch that makes every mouthful interesting.
Homemade Pesto or Shop-Bought?
For me, pesto is what brings all these ingredients together. A good homemade green pesto has a beautiful freshness, with basil, garlic, Parmesan and pine nuts creating that familiar Italian flavour.
Making pesto at home is lovely when you have the time. Also, you can adjust the ingredients to suit your own taste. Perhaps you prefer a little extra garlic or a stronger Parmesan flavour.
However, there is absolutely nothing wrong with using a good shop-bought pesto. I certainly do when I want something delicious without spending too long in the kitchen. There are some excellent varieties available, and they work wonderfully in this focaccia.
Just remember that a little pesto goes a long way. You want enough to coat the ingredients and bring everything together without making the bread too wet.
When Is the Best Time to Enjoy It?
One of the things I love about Chicken Pesto Focaccia is how easily it fits into different parts of the day. It makes a particularly satisfying lunch, especially when served with a simple green salad or a bowl of homemade tomato soup.
For breakfast or brunch, I think it is a rather special treat. A generous slice alongside some fresh fruit makes a lovely start to the day. Alternatively, cut the focaccia into smaller portions for a relaxed family gathering or weekend buffet.
It is also ideal as an afternoon snack when everyone starts looking for something tasty. In fact, I often find that filled breads disappear rather quickly when placed in the middle of the table!
A Few Little Ideas Worth Trying
Although I adore this combination, there is always room for a little experimentation. For example, sun-dried tomatoes make a wonderful addition if you enjoy a slightly sweeter, richer flavour. You could also use roasted peppers instead of fresh red peppers for something softer.
If you enjoy a little extra sharpness, a few thin slices of red onion work nicely too. Meanwhile, swapping mozzarella for another mild melting cheese gives you a slightly different result.
My biggest piece of advice is to enjoy this focaccia while the bread is still warm. The mozzarella becomes beautifully soft, the pesto releases its fragrant aroma and the chicken tastes wonderful.
Chicken Pesto Focaccia is uncomplicated home cooking at its best and brings the family to the table very quickly. Whether you make it for a leisurely brunch, a family lunch or simply because you fancy something delicious, I think it is a dish worth making again and again.
Chicken Pesto Focaccia
Equipment
- Griddle Pan or frying pan
- Baking Tray if warming the focaccia in the oven
Ingredients
- 1 large focaccia bread approximately 400–500g
- 2 large chicken breasts approximately 350–400g
- 150 g fresh mozzarella sliced
- 50 g arugula rocket
- 2 large roasted red pepper shop brought deseeded and thinly sliced
- 2 tbsp pine nuts
- 4 tbsp basil pesto homemade or shop-bought
- 1 tbsp olive oil
- ½ tsp dried oregano
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the chicken breasts on a chopping board and gently flatten the thicker parts so they cook evenly. Rub with olive oil, oregano, salt and black pepper.2 large chicken breasts, 1 tbsp olive oil, ½ tsp dried oregano, salt, freshly ground black pepper
- Heat a griddle pan or frying pan over medium heat. Cook the chicken for approximately 6–8 minutes on each side, depending on thickness, until golden and thoroughly cooked. The thickest part should reach 75°C internally.
- Remove from the pan and leave to rest for 5 minutes before slicing into thin strips.
- Place the pine nuts in a small dry frying pan over medium-low heat. Toast for 2–3 minutes, shaking the pan regularly until lightly golden.2 tbsp pine nuts
- Keep an eye on them because pine nuts can burn surprisingly quickly. Remove from the pan and set aside.
- Preheat the oven to 180°C (160°C fan) / 350°F.
- Place the focaccia on a baking tray and warm for approximately 5 minutes. You want it lovely and warm without becoming too crisp.1 large focaccia bread
- Remove from the oven and carefully slice horizontally through the middle to create a top and bottom half.
- Spread half of the green pesto over the cut surface of the bottom half of the focaccia.4 tbsp basil pesto
- Arrange the sliced chicken evenly over the pesto. Add the mozzarella slices, followed by the red peppers and fresh arugula.150 g fresh mozzarella, 50 g arugula, 2 large roasted red pepper
- Scatter the toasted pine nuts over the filling and drizzle with the remaining pesto.
- Place the top half of the focaccia over the filling and gently press down.
- Return the assembled focaccia to the oven for approximately 3–5 minutes if you would like the mozzarella slightly softened.
- Remove from the oven and allow it to rest for a minute before cutting into four generous portions.
- Serve immediately while the bread is warm and the filling is wonderfully fresh.