Chicken Focaccia Bread

In a large bowl, combine the flour, salt, yeast, honey, olive oil, Italian seasoning, and lukewarm water. Mix well and knead for 10-12 minutes until smooth.

Deflate the dough and divide it into 10 equal portions, each weighing approximately 100 grams. Shape each piece into a ball.

Take one ball and roll it out into a circle.

Place the dough on a baking tray lined with parchment paper. Allow it to rise for another 30 minutes, or until doubled in size.

In a bowl, mix the olive oil and melted herb butter until smooth.

Brush the dough with the olive oil mixture. Use your fingertips to press dimples into the dough and garnish with cherry tomato pieces, black and green olives, dried thyme, and red onion slices.

Bake the bread in a preheated oven at 200°C (390°F) for 12-18 minutes until golden brown. Cover the bread immediately with a tea towel.

Wash and cut the chicken breast into small cubes. Heat the olive oil in a pan over medium heat. Add the chicken cubes, salt, cayenne powder, black pepper, cumin powder, and garlic powder. Cook for 6-7 minutes until the chicken is fully cooked.

In a bowl, mix the mayonnaise, green pesto, and crème fraîche. Add the cooked chicken and stir to combine.

Cut the rolls open and fill them as desired. For example, use tricolor lettuce, the chicken mixture, and slices of salami.