Maggie Beer

Chicken and Verjuice Mayonnaise Focaccia

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Rosemary focaccia


Step 1: Line bottom and sides of a slice tin (20 x 30 cm) with baking paper and set aside.

Step 2: Place flour, yeast, salt and sugar into mixing bowl and combine 5 sec/speed 4.

Step 3: Add water and 40 g of the Extra Virgin Olive Oil and knead 4 min/dough mode.

Step 4: Place remaining 20 g Extra Virgin Olive Oil into a bowl, coating sides with oil, and transfer dough into bowl. Cover with plastic wrap and leave to prove in a warm place for 60 - 90 minutes or until double in size.

Step 5: Transfer dough onto a silicone bread mat (Thermomat) or lightly floured work surface. Roll out to 30 cm x 20 cm and place into prepared tin and set aside.

Step 6: Preheat oven to 200C

Step 7: Place rosemary into mixing bowl and chop 8 sec/speed 6. Sprinkle over dough, then drizzle with a little Extra Virgin Olive Oil and sprinkle with extra salt. Allow dough to rise for 15 minutes, then bake for 20 - 25 minutes (200C) or until lightly golden. Allow focaccia to cool completely. Clean and dry mixing bowl.

Steamed chicken

Step 8: Place water, thyme, garlic and lemon zest into mixing bowl and mix 10 sec/speed 4.

Step 9: Insert simmering basket into mixing bowl. Place chicken into simmering basket and season with salt and pepper. Steam 12 min/100°C/speed 1. Turn chicken over and continue cooking 5-7 min/100°C/speed 1 or until chicken is cooked through. Set simmering basket aside and allow chicken to cool. Discard water, then clean and dry mixing bowl.

Step 10: Place cooled chicken into mixing bowl lid and shred 5-7 sec/counter-clockwise operation/speed 4. Transfer into a bowl, cover and place into refrigerator until ready to use. Clean and dry mixing bowl.


Step 11: Place a jug onto mixing bowl lid and weigh both Extra Virgin Olive Oil and grapeseed oil into it, then set aside.

Step 12: Place egg yolks, Verjuice, mustard, tarragon and salt into mixing bowl and mix 15 sec/speed 5.

Step 13: Mix counter-clockwise operation/speed 4, slowly pouring oil onto mixing bowl lid and letting it trickle into mixing bowl, until thick and combined.

Step 14: Place 3 - 4 tablespoons mayonnaise into bowl with chicken and stir to combine. Adjust seasoning to taste. Cut focaccia into 8 pieces, then cut each piece in half horizontally. Spread bottom piece with mayonnaise, then top with chicken mixture and lettuce and top piece of focaccia. Serve immediately.

Maggie's Tip: All components of this recipe can be made ahead of time. Simply cut focaccia and assemble sandwiches before serving.


  1. 1 pinch sea salt extra for seasoning
  2. 1 tspn sugar
  3. 250g warm water
  4. 60g 4 tbspn Extra Virgin Olive Oil extra for drizzling
  5. 3-4 sprigs fresh rosemary leaves only

Steamed Chicken

  1. 500g water
  2. 5 sprigs fresh thyme leaves only
  3. 4 cloves garlic
  4. 1 lemon zest only, no pith
  5. 2x220g skinless chicken breast fillets cut into thirds
  6. 1-2 pinches salt extra for seasoning
  7. 1-2 pinches black pepper extra for seasoning


  1. 80g 1/3 cup Verjuice
  2. 1/2 tspn dijon mustard
  3. 1/2 tspn fresh tarragon
  4. 1/2 tspn sea salt
  5. 1 bunch cos lettuce cut into strips to serve

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