Butter Chicken Focaccia

Butter Chicken Focaccia

Butter chicken is stuffed into the best focaccia dough, which is slicked with garlicky ghee, sprinkled with cilantro and served with a bowl of extra sauce on the side for slathering. Serve this one hot at your next gathering and watch everyone swoon. This is most delicious fresh out of the oven, but save any extras well-wrapped in the fridge and reheat.

Ingredients:

4 boneless, skinless chicken thighs, about 13 oz (370 g)
Salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil
1/2 cup (125 mL) chopped red onion
1 jar (400 mL) spicy butter chicken sauce, such as Patak’s, divided
1 recipe (Anything But) Basic Focaccia, completed through Step 6 (recipe follows)
2 tbsp (30 mL) ghee
1 1/2 tsp (7 mL) coarsely chopped garlic
2 tbsp (30 mL) chopped cilantro

(Anything But). Basic Focaccia
Directions:
This is a very wet dough, which makes a beautifully thick and puffy focaccia with a holey interior—perfect for sandwiches. The series of “stretch and folds” you do while the dough is rising helps to give the gluten enough structure to hold the air pockets. If you’re unfamiliar with the technique, you may want to search online for a visual reference. Do use a scale, if possible, for the measurements of flour and water.
Ingredients:
1 1/8 lb (510 g) all-purpose flour (approx. 3 3/4 cups/925 mL)
2 tsp (10 mL) instant yeast
4 tsp (20 mL) Diamond Crystal kosher salt or 2 tsp (10 mL) fine sea salt
14.5 oz (410 g) lukewarm water (approx. 1 2/3 cups/400 mL)
2 tsp (10 mL) honey
3 tbsp (45 mL) olive oil, divided
Maldon salt (optional)

Directions:
In a large mixing bowl, stir flour, yeast and salt with a fork until combined. Stir in water and honey with fork until all dry ingredients are incorporated. Scrape down the sides of the bowl, drizzle 1 tbs (15 mL) oil overtop, and use a wet hand to fold the dough over on itself until oil has been incorporated and dough feels slightly tightened up, about 20 times. (Dough will be very wet and messy.) Scrape any dough from your hand back into bowl. Cover loosely with plastic 

wrap and set aside in a warm spot for 30 minutes.

Wet your hands then grab dough from one side and pull it up and overtop of the dough ball.  Repeat this action, rotating bowl so you work all the way around dough until it has tightened up into a ball, about eight folds. Cover bowl,

Lightly oil a metal 9 × 13–inch (23 × 32.5–cm) baking pan. Line with a piece of parchment that goes across bottom and overhangs long sides. (This “sling” makes it easy to remove bread from pan when done.) Pour in 1 tbsp (15 mL) oil overtop and spread to coat parchment.

Wet your hands and loosen dough from sides of bowl. Repeat the stretch and fold action four to six times then tip dough into prepared pan. Fold dough into thirds like a letter, then turn over
and rotate so seam is on bottom and rectangle fits pan. Put your hands under dough at corners and lightly stretch to fill pan as much as possible. Lightly cover with plastic wrap and let stand until very puffy and bubbly, about 1 1/2 hours.

Place rack in bottom third of oven. Preheat to 450°F (232°C).

Drizzle dough with remaining 1 tbsp (15 mL) oil. Use your fingers to press down and dimple dough all over—it should now look super bubbly. If you’re baking it plain, sprinkle with Maldon salt, if desired.

Bake in bottom third of oven until deeply browned, about 25 minutes. Transfer to a wire rack to cool. It’s best enjoyed the same day you 

bake it, preferably slightly warm. Serves 8 to 12