Mushroom and thyme focaccia with roasted chicken

Ingredients:

For the focaccia:

500g strong white flour, plus extra for dusting

7g fast-action yeast

3 tbsp olive oil

300ml water (lukewarm)

For the chicken:

375g chicken breast

50g mushrooms, sliced

100g plum tomatoes, sliced

1 small white onions, sliced

1 tsp garlic purée

50ml passata

Fresh thyme

Directions:

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.

For the chicken: