History and Origin of Focaccia
Focaccia is a traditional Italian bread with its roots in ancient Rome. It is characterized by being a flat and fluffy bread, with a light texture and a golden surface with dimples that are filled with ingredients such as olive oil, herbs, salt, and other toppings. In Italy, focaccia is enjoyed as a side dish or as a base for various ingredients, making it a very versatile and popular food.
In Latin America, although focaccia is not originally a typical preparation, it has gained popularity and is mainly known as "focaccia" in countries such as Mexico, Argentina, and Chile. In some places, it may be found under similar names or local adaptations, but it generally maintains its original Italian denomination due to the Mediterranean influence on the region's cuisine.
Its simplicity and flavor make focaccia an ideal bread to combine with different products such as cheeses, meats, and roasted vegetables, allowing for multiple creative recipes. The version with grilled chicken and red pepper that we present below is a delicious variation that unites Mediterranean cooking techniques with the smoky flavor of the grill.
How to Prepare Focaccia with Grilled Chicken and Red Pepper
Ingredients: Boneless, skinless chicken breasts, olive oil, lemon juice, white wine vinegar, fresh basil, garlic, Dijon mustard, sugar, black pepper, red bell peppers, focaccia bread, and fresh basil leaves.
Steps:
Preheat the grill to medium temperature.
Place the chicken in a large, sealable plastic bag.
In a bowl, mix the oil, lemon juice, vinegar, basil, garlic, mustard, sugar, and ground pepper.
Pour half of the mixture over the chicken.
Seal the plastic bag, pressing to remove excess air, and refrigerate for at least 30 minutes.
Save the remaining marinade to baste the chicken during grilling.
Meanwhile, grill the whole red peppers until the skin is blackened on all sides.
Place the peppers in a paper bag, fold it, and let cool for 10 minutes.
Remove the skin from the peppers.
Cut the peppers in half, discard the seeds and membranes, and cut them into cubes.
Gently incorporate them into the remaining oil mixture and set aside.
Drain the chicken.
Place the chicken on the grill and cook for about 7 minutes on each side, or until no longer pink inside.
Baste with the reserved marinade during the first half of the cooking time.
Let cool slightly and slice.
Cut the focaccia into 4 pieces and then slice each piece in half lengthwise.
Divide the chicken, roasted peppers, and basil among the 4 pieces.
Place the remaining focaccia pieces on top and serve.
Yields 4 servings.
