Buffalo Chicken Focaccia Bread

Name: Buffalo Chicken Focaccia Bread
Prep time: 15 min
Cook time: 28 min
Total time: 1 h 43 min
Yield: 8
Ingredients: 1 cup warm water; 1 teaspoon active dry yeast; 2 tablespoons granulated sugar; ⅓ cup olive oil; 2 teaspoons garlic; 1 teaspoon sea salt; 1 teaspoon Italian seasoning; 2 ½ cups (312.5 g) all-purpose flour; ¼ cup ranch dressing; ½ cup buffalo sauce; 4 cups rotisserie chicken; 1 ½ cups mozzarella cheese; 1 cup cheddar cheese; Parsley

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5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Rising Time
1 hr
Total Time
1 hr 43 mins
Servings
8
Course
Main Course, Dinner
Cuisine
American

Buffalo Chicken Focaccia Bread

Iris Hanson

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Buffalo Chicken Focaccia Bread is homemade focaccia bread that is layered with a buffalo chicken mixture and two kinds of cheese.

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Ingredients

Servings

DOUGH

1 cup warm water
1 teaspoon active dry yeast
2 tablespoons granulated sugar
⅓ cup olive oil
2 teaspoons garlic, minced
1 teaspoon sea salt
1 teaspoon Italian seasoning
2 ½ cups (312.5 g) all-purpose flour

TOPPINGS

¼ cup ranch dressing, plus more for drizzling
½ cup buffalo sauce, plus more for drizzling
4 cups rotisserie chicken, shredded
1 ½ cups mozzarella cheese, shredded and divided
1 cup cheddar cheese, shredded and divided
Parsley, chopped for garnish, optional

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Instructions

DOUGH

In a large bowl, combine yeast, water, and sugar. Stir and let it rest 5 minutes.
In a small bowl combine olive oil, Italian seasoning, salt, and garlic.
Pour half of the oil mixture into the yeast mixture. Set the remaining oil aside.
Add flour and stir to combine.
Add dough to a greased bowl and cover with a tea towel. Rest for 1 hour or until the dough has doubled in size.

ASSEMBLY

When ready, preheat the oven to 450°F.
In a medium bowl, stir together the ranch dressing, buffalo sauce, and shredded chicken.
Pour the remaining oil mixture into a 12-inch, cast-iron skillet. Use a pastry brush to coat the pan.
Add half the dough to the skillet and work the dough to the edges. Use your fingers to create dimples in the dough.
Top the dough with 1 cup of the chicken mixture, ½ cup of the cheddar cheese, and ½ cup of mozzarella.
Fold the other half of the dough out onto a sheet of parchment paper. Use your hands to form the dough into a 12-inch circle. Invert the parchment paper over the cheese and carefully peel back the paper, leaving the top layer of dough in the skillet.
Use your fingers to gently dimple the top of the dough. Top with the remaining chicken mixture and bake for 12 minutes.
After 12 minutes, top with the remaining cheeses and bake an additional 14-16 minutes, or until the cheese is melted.
When done, drizzle extra buffalo sauce and ranch dressing over the pizza. Serve hot, garnished with parsley (optional).