About This Recipe
This focaccia pulls from a few meals of my childhood, specifically, the Chicken Bacon Ranch sandwich from Quizno’s! And for this recipe, I knew I had to use a good, quality HOMEMADE ranch. No ranch satisfies me quite like the pesto ranch from Old Spaghetti Factory, so in honor of those two childhood gems, I’m making my own version.
The base is a golden, fluffy, aromatic focaccia. It uses an overnight proofing method, but I promise she is worth the wait. Once she’s rested and par-baked, we’re loading her up with lots of melty, stretchy cheese, juicy grilled chicken, and fresh, crispy bacon (with a light sprinkling of chives while we’re at it!).
Once everything is baked up and steaming, the idea is to dip each slice into a pool of that homemade ranch. It’s the perfect recipe to make for a Sunday football game or when you’re craving something cheesy and cozy.
Key Ingredients
Chicken – I personally like salt and peppered grilled chicken thighs in this recipe- but shoot, rotisserie is so good and easy. Use whatever you have!
Mozzarella – Im a sucker for that melty cheese pull- so I use the low moisture classic stretch mozz. But you can also use whatever you have. I do recommend something with low moisture like cheddar, swiss or provolone though- ooo provolone sounds really good actually!
Bacon – I personally think making your own bacon is a non-negotiable here! I like to cook mine until its almost crispy, then remove from the heat, cool and then chop. Remember, it will have more cook time once its on the focaccia, so theres no need to make it extra crispy.
Buttermilk Ranch – Again, store bought is fine here, but I LOVE the homemade stuff. I especially love my version which is inspired by old spaghetti factory’s pesto ranch! It has both dried basil and Parmesan and it is addictive!
Bread Flour – Bread flour gives the focaccia its signature chewy texture and airy crumb while helping create a beautifully crisp, golden crust. I use King Arthur 12.7% protein but any brand will work! I don’t suggest AP flour as it doesnt hold structure very well – especially with all the fillings and toppings!
Water – Warm water hydrates the dough and activates the yeast, creating the light, fluffy texture focaccia is known for.
Olive Oil – Olive oil is an essential flavor component for focaccia, adding rich flavor while creating its crisp edges and golden, dimpled crust.
Salt – Salt enhances the flavor of both the dough and the toppings while strengthening the structure of the bread.
Garlic – Fresh garlic adds a savory depth of flavor that pairs perfectly with the sweet corn and complements the homemade focaccia.
Honey – A touch of honey adds subtle sweetness to the dough, balancing the savory toppings and helping the crust bake up to that beautifully golden color.
Fresh Herbs – I just love the aroma from herbs in focaccia! I always use them whether fresh or dried! I personally love a mixture of rosemary, basil and thyme but use whatever you have!
FAQ’s
Helpful Tips
- Weigh your ingredients: For the best homemade focaccia, use a kitchen scale to weigh your ingredients. Measuring by weight is more accurate than using measuring cups and helps ensure a soft, fluffy loaf every time.
- Line your pan with parchment paper: Line the bottom of your baking pan with parchment paper before adding the dough. It makes removing the focaccia much easier and helps prevent sticking while preserving that beautiful golden crust.
- Bake your focaccia first: It’s important that you bake for 15 minutes at least before adding the toppings. The middle of the focaccia needs time to rise and bake in the oven. If you add the toppings to the raw dough and bake everything at once the middle of the focaccia will not bake and you will end up with a doughy mess!
- Serve it warm: The combination of warm chicken, crispy bacon, melty cheese, fluffy focaccia, and cool homemade ranch for dipping is the whole point.
- Don’t skip the second rise: Allowing the dough to rise a second time in the pan creates the signature airy crumb and pillowy texture that makes focaccia so delicious.
- Dimple the dough generously: Use your fingertips to create deep dimples across the surface of the dough before baking. These pockets help hold the olive oil and toppings while giving focaccia its classic look.
- Shred your own mozzarella: Freshly shredded mozzarella melts more smoothly than pre-shredded cheese, giving you the best gooey cheese pull in every slice.
- Finish with fresh toppings: Add the cotija cheese, cilantro, lime crema, and a squeeze of fresh lime after baking for the brightest flavor and the best texture.
More Recipes!
Here are some more recipes you might enjoy!
Cheesy Garlic Pull Apart Bread
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Chicken Bacon Ranch Focaccia
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Equipment
Ingredients
Focaccia
- 4 cups (500 g) bread flour (I highly recommend a kitchen scale- if not, flour should be spooned & leveled, not packed)
- 1 3/4 tsp (5.5 g) instant yeast
- 2 tsp (12 g) salt
- 2 tsp (14 g) honey
- 2 cups (473 ml) warm water, about 110–115°F (43–46°C)
- 3 tbsp (45 ml) extra virgin olive oil, plus more for pan, topping and kneading
- 2 cloves garlic, minced
- 1 tbsp fresh herbs, chopped fine (i like to use a mix of rosemary, parsley and basil) OR 2 tsp of dried herbs
- Flaky sea salt for topping
Topping
- 10 oz (284 g) shredded mozzarella cheese (swiss, cheddar or another shredded cheese also work!)
- 3 grilled chicken thighs, (about 1 lb. 454 g) or store bought rotisserie chicken works sliced into thin strips
- 6-8 slices of cooked bacon
- Handful of chopped chives
- Extra virgin olive oil
- Flaky sea salt
- Easy Homemade Ranch
Instructions
Enable Step-by-Step Mode- For the focaccia: in a medium saucepan, place the 3 tbsp of olive oil, fresh herbs and garlic. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool.
- Place flour, yeast, salt, honey and cooled olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and the flour disappears. Wet your hands and begin the "stretch and folds". For this method, I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 20-25 minutes and repeat this process. Cover tightly and chill in the fridge over overnight. Focaccia will likely double in size. Note: I use a bowl that has a lid that seals over the top- you can find it easily on amazon
- Place parchment paper at the bottom of a 9×13 pan. Using 3 tbsp of olive oil grease it up well! Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for about 60-70 minutes.
- Preheat oven to 450 degrees F. Remove the top pan again and drizzle some olive oil on top of the focaccia. Grease your hands and gently dimple the focaccia. Sprinkle with some flaky sea salt then place in the oven. *Note: place bread on the lowest rack of the oven, this helps get the bottom of the focaccia nice and brown and crunchy!
- Bake bread and then remove from the oven after about 15 minutes of baking. Using a pastry or silicone basting brush, baste the focaccia with some olive oil. Sprinkle with some flaky sea salt.
- Top with half of the mozzarella, then add the chicken, bacon and chives. Cover with the remaining cheese (be sure to sprinkle the edges of the focaccia- also along the edge of pan, that is how you will get nice crispy/crunchy edges!)
- Then place focaccia back in the oven and bake for another 12-15 minutes. If you want the top to get a little more golden brown, place the focaccia on the upper middle or top rack for the last 5-7 minutes!
- Remove focaccia from the oven. After about 10 minutes of cooling, using a spatula, lift the focaccia out of the pan. This step is important- this will ensure the bottom stays crisp!
- Slice and serve with the homemade ranch!