Description
To put it simply, this dish is a beautifully modernized, home kitchen version of the iconic vertical spit roast popular throughout the Mediterranean and Middle Eastern regions. In commercial settings, layers of seasoned meat are stacked high on a rotating vertical spit and slowly shaved away as the exterior crisps up under intense heat. This home recipe mimics that incredible depth of flavor by utilizing heavily seasoned, thin cuts of meat cooked at high heat in a traditional flat skillet or grill pan.
Ingredients
Scale
For the Focaccia Dough
- 4 cups (500 g) bread flour
- 2¼ tsp (7 g) instant yeast
- 2 tsp sugar
- 2 tsp salt
- 1½ cups (360 ml) warm water
- ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
For the Chicken Topping
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tbsp olive oil
- 2 tbsp za’atar seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
Additional Toppings
- 1 small red onion, thinly sliced
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 tbsp fresh thyme leaves (optional)
- 1 tbsp sesame seeds (optional)
Garnish
- Fresh parsley, chopped
- Extra za’atar for sprinkling
- Flaky sea salt
- Olive oil for drizzling
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, then mix until a shaggy dough forms.
- Knead for 8–10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Meanwhile, combine the chicken with olive oil, za’atar, garlic powder, smoked paprika, salt, pepper, and lemon juice. Let it marinate for 20 minutes.
- Heat a skillet over medium-high heat and cook the chicken for 4–5 minutes until lightly browned but not fully cooked. Remove from the heat.
- Grease a 9×13-inch baking pan generously with olive oil. Press the risen dough into the pan, stretching it to the edges. Cover and let it rise again for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Dimple the surface of the dough with your fingertips and drizzle with olive oil.
- Evenly distribute the cooked chicken, sliced red onion, mozzarella, feta, thyme, and sesame seeds over the dough.
- Bake for 20–25 minutes, or until the focaccia is golden brown and the cheese is bubbly.
- Remove from the oven and let cool for 5–10 minutes. Garnish with chopped parsley, a sprinkle of za’atar, flaky sea salt, and a drizzle of olive oil before slicing and serving.
Notes
- Prep Time: 25 Minutes (+ 1 Hour 30 Minutes Rising)
- Cook Time: 25 Minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Slice
- Calories: 420 kcal
Keywords: middle eastern herb flatbread with chicken, savory zaatar chicken focaccia bread, spiced chicken olive oil flatbread