Stuffed Focaccia Bread

Ingredients:

For the Dough:

All Purpose lour - 2 1/2 Cups

Sugar - 2 Tsp

Instant Dry Yeast - 2 Tsp

Extra Virgin Olive Oil - 3 Tbsp

Salt to Taste

Lukewarm water to knead the dough

--------------------------------------------

For the Filling:

Cleaned & Chopped Chicken Breast - 500g

Crushed Garlic - 5 Cloves

Chopped Onion - 1/4 Cup

Chopped Green Chilli - 2 Tsp

Chopped Bell Pepper (Red & Green) - 1/2 Cup

Roasted Curry Powder - 1 Tbsp

Tomato Paste - 2 Tsp

Salt to Taste

Oil - 1 Tbsp

--------------------------------------------

Shredded Mozarella Cheese - 1/2 Cup

Hulled and Sliced Black Olives - 1/2 Cup

--------------------------------------------

1 Lightly Beaten Egg+1 Tbsp Fresh Milk -  For Eggwash

White Sesame Seeds - Optional

Method:

1. Prepare the dough. Mix all the dry ingredients  along with Olive oil. Add lukewarm water little by little and knead well. After a good kneading place the dough in a greased bowl and cover with a damp cloth. Wait for 3-4 hours until it rises well.

2. Meanwhile make the filling. In a heated pan of oil, add garlic, onion and green chilli. Saute until the rawness goes away. Next add the chicken with curry powder, tomato paste, salt and pepper. Mix well and cook until the moisture from the chicken evaporates. Lastly add the bell pepper, saute for few minutes and remove from heat. Allow to cool.

3. Divide the risen up dough into two equal parts. Take one portion and roll to a large circle. In a greased round baking dish (preferbly a pyrex casserole dish / tart pan), place the flattened dough and press it carefully in a way that it covers the sides of the dish as well. Now prick few places with a fork.

4. Spread the filling all over into the dish. Add shredded Mozarella.

5. Roll out the next part of the dough as same as before and carefully place it over the baking dish. It should cover the filling entirely. 

6. Press and pinch the edges and make sure it is sealed properly. Allow to rest for 20 minutes.

7. On the prepared Focaccia, carefully make indents using your index finger. Brush with the eggwash. Place the sliced olives on top and sprinkle some sesame seeds.

8. Bake at preheated 230C until the top of the bread turns golden in color.