Chicken Pesto Focaccia

Chicken Pesto Focaccia is a delicious Italian-inspired sandwich filled with tender grilled chicken, creamy mozzarella, fresh arugula, sweet red peppers and crunchy pine nuts. Generously spread with fragrant homemade or shop-bought green pesto, everything is tucked inside warm, soft focaccia bread. Perfect for breakfast, brunch, lunch or a tasty snack, it is a wonderfully satisfying dish that the whole family will enjoy.

Prep Time 15

Cook Time 15

Total Time 30

Servings Portions

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.

Equipment

Griddle Pan or frying pan
Sharp Knife
Chopping Board
Small frying pan
Baking Tray if warming the focaccia in the oven

Notes

Serving Ideas:

Chicken Pesto Focaccia is lovely on its own, but there are plenty of accompaniments that make it an even more enjoyable meal.

- Mixed green salad: A simple salad with cucumber, tomatoes and a light dressing.

- Potato wedges: Crispy seasoned wedges make a lovely addition for lunchtime.

- Tomato soup: Particularly comforting during colder months.

- Olives and antipasti: Perfect for a relaxed Italian-inspired lunch.

- Fresh fruit: A lovely lighter accompaniment for breakfast or brunch.

Recipe Tips and Variations:

- Chicken: Leftover roast chicken can be used instead of freshly grilled chicken.

- Pesto: Homemade basil pesto is wonderful, but a good-quality shop-bought version works equally well.

- Cheese: Try provolone or a mild cheddar if mozzarella is unavailable.

- Extra flavour: Sun-dried tomatoes make a delicious addition.

- A little heat: Add a pinch of chilli flakes to the chicken before grilling.

- Vegetarian option: Leave out the chicken and add grilled courgettes or aubergine.

- Make ahead: Cook the chicken and prepare the vegetables in advance. Assemble shortly before serving for the freshest result.

Storage:

This focaccia is best enjoyed freshly assembled while the bread is still warm. If you have leftover cooked chicken, keep it refrigerated in an airtight container and use within 48 hours, or follow the storage instructions for your ingredients.

For the best texture, store the bread and filling separately rather than keeping the completed sandwich for later.

My little kitchen tip:

Don't be shy with the pesto! It is the ingredient that brings the chicken, mozzarella and vegetables together, giving every mouthful that lovely fresh basil flavour.

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