Chicken Alfredo Focaccia Recipe
Try this chicken Alfredo focaccia recipe once and you will instantly become a hit! Soft and fluffy focaccia dough topped with a rich Alfredo sauce, chicken and cheese.
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Servings 8 servings
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.
Notes
**If you want to make the focaccia dough overnight, check out my classic focaccia bread recipe.
***The flour and water are measured in grams instead of cups for greater accuracy, helping ensure your dough comes out perfect every time!