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5 from 2 votes

Buffalo Chicken Focaccia Bread

Buffalo Chicken Focaccia Bread is homemade focaccia bread that is layered with a buffalo chicken mixture and two kinds of cheese.
Prep Time15 minutes
Cook Time28 minutes
Rising Time1 hour
Total Time1 hour 43 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Buffalo Chicken Focaccia Bread
Servings: 8
Author: Amanda Rettke--iamhomesteader.com

Ingredients

DOUGH

  • 1 cup warm water
  • 1 teaspoon active dry yeast
  • 2 tablespoons granulated sugar
  • cup olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 2 ½ cups (312.5 g) all-purpose flour

TOPPINGS

  • ¼ cup ranch dressing, plus more for drizzling
  • ½ cup buffalo sauce, plus more for drizzling
  • 4 cups rotisserie chicken, shredded
  • 1 ½ cups mozzarella cheese, shredded and divided
  • 1 cup cheddar cheese, shredded and divided
  • parsley, chopped for garnish, optional

Instructions

DOUGH

  • In a large bowl, combine yeast, water, and sugar. Stir and let it rest 5 minutes.
  • In a small bowl combine olive oil, Italian seasoning, salt, and garlic.
  • Pour half of the oil mixture into the yeast mixture. Set the remaining oil aside.
  • Add flour and stir to combine.
  • Add dough to a greased bowl and cover with a tea towel. Rest for 1 hour or until the dough has doubled in size.

ASSEMBLY

  • When ready, preheat the oven to 450°F.
  • In a medium bowl, stir together the ranch dressing, buffalo sauce, and shredded chicken.
  • Pour the remaining oil mixture into a 12-inch, cast-iron skillet. Use a pastry brush to coat the pan.
  • Add half the dough to the skillet and work the dough to the edges. Use your fingers to create dimples in the dough.
  • Top the dough with 1 cup of the chicken mixture, ½ cup of the cheddar cheese, and ½ cup of mozzarella.
  • Fold the other half of the dough out onto a sheet of parchment paper. Use your hands to form the dough into a 12-inch circle. Invert the parchment paper over the cheese and carefully peel back the paper, leaving the top layer of dough in the skillet.
  • Use your fingers to gently dimple the top of the dough. Top with the remaining chicken mixture and bake for 12 minutes.
  • After 12 minutes, top with the remaining cheeses and bake an additional 14-16 minutes, or until the cheese is melted.
  • When done, drizzle extra buffalo sauce and ranch dressing over the pizza. Serve hot, garnished with parsley (optional).

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