Raspberry and apple chia pudding
This raspberry and apple chia pudding is a new firm favourite, not just for little mouths!Read more
Total 1h 30 mins
Cook 30 mins
There’s nothing more comforting than the smell of freshly baked focaccia served with mouth-watering roast chicken. This nutritionally balanced meal is both fun to make and delicious to eat!
500g strong white flour, plus extra for dusting
7g fast-action yeast
3 tbsp olive oil
300ml water (lukewarm)
375g chicken breast
50g mushrooms, sliced
100g plum tomatoes, sliced
1 small white onions , sliced
1 tsp garlic purée
In a large bowl, combine strong white flour and fast-action yeast. Create a well in the center, and add 3 tbsp of olive oil and water, mixing thoroughly. If the dough is stiff, incorporate 1-2 tbsp of additional water and mix well.
Transfer the dough to a lightly floured surface and knead it for about 10 minutes until smooth. Place the smooth dough in a lightly oiled bowl, cover it with cling film, and let it rise for 1 hour or refrigerate it overnight.
Line a tray with parchment paper. Flatten the dough by gently punching it down and stretching it onto the lined tray. Allow it to rise for an extra 30 minutes.
Preheat the oven to 220°C (200°C for fan ovens, or gas mark 7). Sprinkle the focaccia with fresh thyme and bake for 25-30 minutes until it’s golden brown. After baking, let it cool on a wire rack before slicing it.
Roast the chicken with a small amount of olive oil on a lined tray until it’s thoroughly heated. Remove it from the oven and slice it.
Sauté onions, garlic, and mushrooms in a bit of oil over high heat for 5-10 minutes. Add tomatoes and passata, then simmer for approximately 10-15 minutes.
Place the tomato and mushroom mixture over the chicken and serve the focaccia separately.