Dylan Dreyer's Buffalo Chicken Focaccia

Name: Dylan Dreyer's Buffalo Chicken Focaccia
Ingredients: 1/2 recipe focaccia, prepared according to package instructions on Caputo Fioreglut Gluten-Free Flour; salt; 2 bay leaves; 6 cloves garlic, 3 smashed and 3 grated, divided; 2 chicken breasts, cut into large chunks; 2 sticks (16 tablespoons) butter; 1 large (24-ounce) bottle hot sauce, such as Frank’s RedHot; 1 (24-ounce) jar tomato sauce; shredded mozzarella cheese

3.9

(177)

www.today.com

Your recipes

Author : Dylan Dreyer

chicken comfort food entertaining

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 recipe focaccia, prepared according to package instructions on Caputo Fioreglut Gluten-Free Floursalt2 bay leaves6 cloves garlic, 3 smashed and 3 grated, divided2 chicken breasts, cut into large chunks2 sticks (16 tablespoons) butter1 large (24-ounce) bottle hot sauce, such as Frank’s RedHot1 (24-ounce) jar tomato sauceshredded mozzarella cheese

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Divide the prepared focaccia dough onto two jelly roll pans. Let rise.

Step 2

While the dough rises, fill a large pot with water. Add lots of salt, bay leaves, the smashed garlic cloves and chicken. Bring to a boil and cook chicken through. Remove chicken and shred.

Step 3

In a saucepan, melt the butter, add the grated garlic and cook for a few minutes. Add in the bottle of hot sauce and let simmer. Once all the flavors come together, pour as much as you prefer over the shredded chicken and toss to combine.

Step 4

Line the bottom oven rack with foil and preheat oven to 425 F.

Step 5

Once the focaccia rises, generously top with tomato sauce, the Buffalo chicken and mozzarella cheese.

Step 6

Cook on the bottom rack for 30 to 40 minutes, until bubbling and the underside is cooked through. Enjoy!