This chicken alfredo focaccia recipe is going to become a hit! Soft and fluffy focaccia dough topped with a rich Alfredo sauce, juicy chicken and melty cheese.
Skip the focaccia and make my creamy chicken Alfredo pasta recipe!
CHICKEN ALFREDO FOCACCIA RECIPE
If you love chicken Alfredo then you need to try this delicious focaccia recipe! This focaccia recipe combines a creamy, garlicky Alfredo sauce with juicy chicken and melty cheese all topped on a simple dough and baked until crispy on the edges with soft and fluffy on the inside. This chicken Alfredo focaccia makes for the perfect appetizer, side dish, or even dinner!
WHAT YOU NEED-
- Focaccia Dough– For this delicious focaccia flavor, I use my simple focaccia dough recipe. You can also use sourdough focaccia if you prefer. LINK
- Olive Oil– You will still need oil to drizzle the baking pan and the top of the dough. You can use regular or extra-virgin olive oil.
- Alfredo Sauce- I find that using homemade Alfredo sauce gives you the ultimate flavors, but you can also just use canned Alfredo sauce if preferred.
- Chicken– You can use any chicken you like for the topping, air fried, baked or pan-fried chicken will work. I love using my simple blackened chicken recipe!
- Cheese– For the best results, I recommend using shredded mozzarella cheese.
HOW TO MAKE CHICKEN ALFREDO FOCACCIA
Have this delicious focaccia recipe ready in no time!
- Mix the focaccia dough ingredients in a large bowl until a wet, sticky dough forms. Cover and rest for 15 minutes.
- With wet hands, stretch and fold the dough 4-5 times. Rest for 15 minutes, then repeat twice more for a total of 3 rounds. Cover and rest for 15 minutes.
- With wet hands, stretch and fold the dough 4-5 times. Rest for 15 minutes, then repeat twice more for a total of 3 rounds.
- Cover and let the dough rise at room temperature for 45 minutes.
- Drizzle a 9×9-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. Cover and let rise for about 2 hours, until fluffy and doubled in size.
- As the dough rises, prepare the Alfredo sauce and chicken. Set aside.
- Preheat the oven to 450°F. Drizzle the dough with olive oil, spread with Alfredo sauce, chicken, and shredded cheese. Gently press your fingertips into the dough to create dimples, then add the remaining cheese and your favorite pizza toppings.
- Bake until the edges are crisp and the cheese is melted and bubbly.
- Let the focaccia pizza cool in the pan for 5-10 minutes, then transfer to a cutting board, slice, and enjoy!
ALFREDO FOCACCIA TOPPINGS
Treat this like an Alfredo pizza and switch up the toppings, or add more than just chicken! Here are some great toppings to add:
- Bacon Bits
- Mushrooms
- Jalapenos
- Ground Sausage
- Steak Pieces
QUESTIONS YOU MIGHT HAVE:
No, my version of the popular focaccia bread is a simple yeast version. But you can totally use sourdough focaccia dough.
Yes! You can use the measurements from my classic focaccia recipe for a full 9×13 size! Just be sure to double the ingredients for the toppings too!
For my overnight focaccia ingredients, use my guide from my classic focaccia dough recipe.
No! You can totally leave the chicken out and add different toppings if preferred or leave it plain.
You want to add the toppings and then dimple the dough.
Keep an eye on the edges of the dough, once the crust starts to get crispy and golden brown and the cheese is melted it is done!
Once the focaccia is completely cool, store it covered in the fridge for 4-5 days! Reheat in the oven or air fryer.
OTHER FOCACCIA RECIPES-
Check out these other delicious variations of focaccia!
Check out this my socials for my video focaccia series!
Chicken Alfredo Focaccia Recipe
Ingredients
- 3 Tbsp olive oil for baking pan and topping
- 1 1/2 cups cooked chicken chopped
- 1 1/2 cups Mozzarella cheese shredded
Focaccia Dough-
- 240 grams all-purpose flour
- 1 ¼ tsp salt
- 1 tsp garlic powder
- 1 tsp active dry yeast or instant
- 204 grams warm water 105-110°F
- 1 Tbsp olive oil
Alfredo Sauce-
- 2 Tbsp unsalted butter
- 2 garlic cloves minced
- 3 tsp all-purpose flour
- 2/3 cup whole milk
- 1/4 cup parmesan cheese shredded
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp paprika
Instructions
- Add all the ingredients for the focaccia dough in a large bowl. Using a dough whisk or your hands, mix until everything is well combined and a wet, sticky dough forms. Cover and let the dough rest at room temp for 15 minutes.240 grams all-purpose flour, 1 ¼ tsp salt, 1 tsp garlic powder, 1 tsp active dry yeast, or instant, 204 grams warm water, 105-110°F, 1 Tbsp olive oil
- After 15 minutes, stretch and fold the dough. With wet hands, grab one edge of the dough, gently pull it upward, and fold it toward the center. Turn the bowl slightly and repeat with another section of dough. Continue this process until you have stretched and folded the dough 4-5 times.
- Cover the dough and let rest another 15 minutes. Repeat the stretch and fold process. Rest the dough for another 15 minutes, then repeat the stretch-and-fold process one final time, for a total of 3 rounds of stretching and folding.
- After the third and final stretch and fold, cover the dough and let rise at room temp, or in a warm, draft-free spot, for 45 minutes.
- Drizzle a 9×9 inch baking pan with 2 Tbsp of olive oil. Transfer the dough to the baking pan and, using lightly oiled or wet hands, gently stretch the dough towards the edges of the pan. (If the dough does not reach all the way to the edges yet, that’s okay! It will spread as it rises.)3 Tbsp olive oil, for baking pan and topping
- Cover the baking pan and allow the dough to rise for another 2 hours, until the dough has doubled in size and looks fluffy and bubbly. (Do NOT rush this step! The dough needs enough time to rise properly for the best texture and flavor.)
- While the dough rises, prepare the Alfredo sauce. In a large skillet or sauce pan, add butter and garlic. Cook over medium heat for about 30 seconds, stirring often, until the garlic is fragrant.2 Tbsp unsalted butter, 2 garlic cloves, minced
- Whisk in the flour until combined. Add the remaining sauce ingredients and whisk until well combined.3 tsp all-purpose flour, 2/3 cup whole milk, 1/4 cup parmesan cheese, shredded, ½ tsp salt, ¼ tsp black pepper, ½ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp paprika
- Bring the sauce to a simmer and cook until thickened, then remove from the heat. Cover and set aside.
- Cook the chicken according to your preferred method, then cube or shred it. Set aside.
- About 20–30 minutes before the dough finishes rising, preheat the oven to 450°F. This ensures the oven is fully heated when the focaccia is ready to bake.
- Uncover the dough and drizzle with 1–2 tablespoons of olive oil. Spread the Alfredo sauce evenly over the surface of the dough. (Make sure the Alfredo sauce is not hot. It can be cold or slightly warm.)3 Tbsp olive oil, for baking pan and topping
- Top with cubed chicken and shredded cheese. Wet your hands, then gently press your fingertips straight down into the dough to create deep dimples. Continue until the entire surface of the dough is covered with dimples.1 1/2 cups cooked chicken, chopped, 1 1/2 cups Mozzarella cheese, shredded
- Bake at 450°F for 20-25 minutes, until the crisp around the edges and the cheese has melted.
- Remove the focaccia from the oven and let it cool in the pan for 5-10 minutes. Then, transfer to a cutting board, slice and serve.
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