Description
This Chicken Pesto Pan Bread combines a flavorful homemade bread infused with herbs and honey, topped generously with spiced chicken thighs, fresh green pesto, grilled red bell peppers, red onions, and melted cheese. The result is a savory, aromatic pan bread perfect for a hearty lunch or dinner, finished with a drizzle of truffle mayonnaise for an indulgent touch.
Ingredients
Scale
Dough
- 425 g flour
- 75 g fine semolina
- 7 g instant yeast
- 8 g salt
- 0.5 g thyme
- 12 g honey
- 25 ml olive oil
- 280 ml water
Chicken Pesto Topping
- 600 g chicken thighs
- 4.5 g salt
- 2 g cayenne powder
- 3 g garlic powder
- 4 g onion powder
- 2 g cumin powder
- 30 ml olive oil
- 25 g butter
- 45 g fresh green pesto
- 150 g grilled red bell pepper
- 75 g red onion
- 150 g cheese (type not specified, recommend a melting cheese like mozzarella or fontina)
To Serve
- Fresh green pesto (additional for garnish)
- Truffle mayonnaise
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, fine semolina, instant yeast, salt, and thyme. Add the honey, olive oil, and water. Mix thoroughly until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
- Prepare the chicken: While the dough is rising, season the chicken thighs with salt, cayenne powder, garlic powder, onion powder, and cumin powder. Heat olive oil and butter in a pan over medium heat. Cook the chicken thighs until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Remove from heat, slice or shred the chicken, and mix with fresh green pesto.
- Assemble the pan bread: Once the dough has risen, punch it down and spread it evenly into a large greased pan or baking tray. Arrange the pesto-coated chicken evenly over the dough. Layer grilled red bell peppers and sliced red onions on top, followed by the cheese, ensuring an even distribution.
- Bake the pan bread: Preheat the oven to 220°C (430°F). Bake the assembled pan bread in the preheated oven for 20-25 minutes or until the bread is golden brown and the cheese is melted and bubbling.
- Finish and serve: Remove the pan bread from the oven, let it cool slightly. Drizzle with additional fresh green pesto and truffle mayonnaise before slicing and serving for an extra burst of flavor.
Notes
- Fine semolina in the dough adds a slightly crunchy texture and improves crust crispness.
- Use fresh green pesto for the most vibrant flavor, homemade or store-bought both work.
- Grilled red bell peppers can be substituted with roasted or charred peppers.
- For cheese, mozzarella or fontina melt well and complement the pesto and chicken flavors.
- Adjust cayenne powder according to preferred spice level.
- Truffle mayonnaise is optional but enhances the umami richness of the dish.
Keywords: chicken pesto pan bread, homemade bread, pesto chicken, savory pan bread, grilled peppers, oven baked bread