Ingredients (serves 4):
4 well-trimmed chicken breasts
Pound chicken breasts to 1/2 - 1/4" thick (thickness will effect cooking time and "rollability"),
This recipe is based on one from my all time favorite bread book 100 Great Breads by Paul Hollywood. When cooked on the pizza stone these come out with a great chewy texture and pocket that is perfect for stuffing with anything you can think of, or just dipping into greek yogurt like my husband and I enjoy these.
2 cups bread flour
1/2 tablespoon salt
2 tablespoons sugar
1 tablespoon olive oil
1 tablespoon yeast
1/2 - 3/4 cups warm water
Combine all ingredients in a bowl and mix until combined. Using the dough hook of an electric mixer, knead dough for 3-4 minutes, adding additional flour as necessary to make sure the dough is elastic and no longer sticky. Place in a warm spot and let rise for about an hour. Preheat oven to 475 and place a pizza stone one position from the bottom.
Cut dough into 3 or 4 pieces, depending on the size pitas you want, and roll each one to about 1/4 inch thickness. Place dough pieces directly on the preheated stone. Bake for 4-5 minutes on the first side, then flip and bake another 3-4 minutes. Remove and cool on a wire rack for 5-10 minutes.
And I promise, my husband and I really do cook things other than carbs...hopefully we'll be posting some more recipes soon!
I amended the recipe slightly omitting some of the oil and adding a little fresh ground black pepper for contrast and the result was a fantastic combination of sweet and salty. It came out fluffy on the inside and crispy and delicious on the outside. My only complaint (if you can call it that) was that this made an entire cookie-sheet sized "loaf", which is too tempting to have around - so we cut it into four blocks and froze 3 for later...I'm curious how it defrosts with the red grapes in there. Next time I may add a little fresh rosemary for another twist, but it's perfectly tasty without it.
Red Grape Foccacia
Adapted from Wine Bar Food by Cathy & Tony Mantuano
1 tablespoon active dry yeast
Pinch of sugar
1/2 teaspoon fresh ground black pepper
2 cups warm water
2 tablespoons olive oil
5 cups bread or all purpose flour
2 teaspoons course sea salt (plus more for sprinkling)
12 ounces red grapes (about 42)
Stir yeast, sugar and water in a small bowl and let sit about 5 minutes or until bubbly. Put the flour, salt and pepper in an electric mixer fitted with the dough hook. Pour yeast mixture into the flour and mix on low speed until the dough pulls away from the sides of the bowl, about 3-5 minutes.
Transfer the sticky dough to a cookie sheet sprayed with olive oil cooking spray. Pat the dough to form a rough rectangle and let rest about 5 minutes. Stretch the dough in each direction until it fills the pan; fold the dough over itself in three like a letter, arrange to fit on the cookie sheet. Spray with oil, cover with plastic wrap and let rise in a warm place for about an hour. Flip the dough over and stretch so it fills the pan completely. Let rise for 30 minutes. Stud the dough with the red grapes, 6 across and 7 down, spray with more oil and sprinkle with more sea salt to taste (the more the better for us!) and let rise for another 30 minutes.
Preheat oven to 500 degrees and place rack in the middle position. Once heated, lower the oven to 450 and put in the dough. Bake for 20-25 minutes, turning the bread halfway through cooking. Remove when golden brown and spray with more oil for a softer crust, or leave dry for crispier crust. Cool for 5-10 minutes on a wire rack and enjoy!