Ani's Kitchen Stories

There’s something incredibly satisfying about a well-made sandwich, especially when everything is made from scratch. This garlic rosemary focaccia sandwich brings together the heart of homemade comfort with layers of panko crusted crispy chicken and flavourful dressing. It’s perfect, hearty and delicious in every single bite.

This garlic rosemary focaccia is one of those bakes that instantly makes home feel warm and alive. The aroma of rosemary, mingled with fresh garlic and olive oil, feels rustic, wholesome, and soothing all at once.

My son is a big fan of breads. So baking bread at home is not a new thing for me but it’s satisfying and therapeutic to the core. Especially when the child loves it the most. Instead of regular breads, I prefer baking focaccia or breads or buns with the aromatics.

I often bake this focaccia on slow weekends or when I’m in the mood for something therapeutic and rewarding. The whole process may take time but it’s worth the effort.

It’s a simple recipe, yet so satisfying — soft and airy on the inside, beautifully crisp on the outside. Every bite carries that delicate balance of flavour from the herbs and the richness of olive oil. And a sandwich out of this aromatic bread is simply delightful and hearty.

Between the layers of the bread the star of the dish is panko crusted crispy chicken, golden on the outside and juicy inside, adding that perfect crunch with every bite. Another favourite of mine and my family.

The honey mustard mayo dressing ties it all together beautifully. It’s creamy, tangy, and slightly sweet, balancing the flavours of the savoury chicken and the earthy rosemary bread. Fresh lettuce adds a bit of crisp freshness, and the whole sandwich feels indulgent yet balanced.

It’s one of those recipes that’s perfect for a weekend lunch or a cozy dinner at home. Cafe-style but made in your own kitchen.

Serve it warm with extra dressing on the side, and more crispy chicken with lettuce leaf. You can wrap it and relish it just like a sandwich.

If you love baking and love exploring new ways of cooking, you’ll have a sandwich that’s not just a meal, but a whole experience in itself.

Ingredients:

For the dough:

• 3 cups bread flour 

• 1 1/2 tsp active dry yeast/ 2 tsp instant dry yeast) 

• 1 tsp honey 

• pinch of salt

• 1/2 cup warm water (not hot)

• 1/4 cup buttermilk 

• 2 tbsp olive oil (plus more for greasing)

For the topping:

• 5-6 tbsp olive oil

• 5-6 garlic cloves, minced

• 1–2 sprigs of fresh rosemary (or 1 tsp dried rosemary)

• Sea salt flakes or coarse salt (optional) 

Method:

Prepare the dough:

• In a large bowl, mix warm water, yeast, and honey. Let it rest for 5–7 minutes until frothy (if using instant yeast, you can skip this step and mix directly).

• Add flour, salt, buttermilk and olive oil. Mix until the dough just comes together.

• Fold the dough in the bowl until smooth yet sticky. 

• Drizzle a little olive oil over the dough, cover with a damp cloth, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

• Once risen, gently lift the dough on the greased baking pan. (Grease the pan with generous amount of olive oil) 

• Stretch and press the dough to fit the pan evenly. 

• Cover and let it rest again for 30–40 minutes, until slightly puffy.

Add the toppings:

• Preheat the oven to 200°C 

• Drizzle olive oil generously over the dough.

• Using your fingertips, make dimples all over the surface.

• Press rosemary leaves and sprinkle minced garlic on the dough evenly. 

• Finish with a sprinkle of sea salt flakes.

Bake:

• Bake in the preheated oven for 30-40 minutes, or until golden brown on top.

• Brush lightly with more olive oil as soon as it comes out of the oven for extra flavour and shine.

For the chicken fillet:

• 2 boneless chicken breasts, cut in slices and pounded evenly covering with a cling film on top of the sliced chicken. 

• Salt & black pepper to taste

• 1/2 tsp fresh minced garlic or garlic powder

• 1/2 onion grated 

• 1/2 red chilli flakes or paprika 

• 2 tbsp all-purpose flour

• 1 egg, beaten

• 1/2 cup panko breadcrumbs ( or more if needed) 

• 1 tbsp chopped parsley (optional)

• Oil for shallow frying

For the sandwich :

• 2 slices of garlic rosemary focaccia bread

• A few fresh lettuce leaves

• 2 tbsp olive oil or butter(for toasting the focaccia)

For the Honey Mustard Mayo Dressing:

• 2 tbsp mayonnaise

• 1 1/2 tsp Dijon mustard (or regular mustard)

• 1 tsp tomato ketchup

• 1/2 tsp honey

• 1/2 tsp lemon juice or vinegar 

• 3-4 Gherkins pickle 

• 1/2 tsp chilli flakes 

• Chopped parsley

• A pinch of salt and pepper

Prepare the chicken:

• Wash and pat the chicken dry and season with salt, pepper, onion, garlic and  chilli flakes/paprika. Marinate for 10 minutes 

• Coat the fillet lightly in flour, then dip into the beaten egg, and finally into the panko breadcrumbs. Press gently so the coating sticks well.

• Heat oil in a pan on medium flame.

• Shallow fry the chicken fillets in low to medium flame until golden and crisp on both sides 

• Place on a paper towel to drain excess oil.

Make the dressing:

• In a mixture grinder jar add mayonnaise, mustard, honey, lemon juice, pickle, chilli flakes, parsley, salt, and pepper and grind it until smooth. Adjust seasoning as needed.

Assemble the sandwich:

• Warm or lightly toast the focaccia slices in butter or olive oil.

• Spread a generous layer of the honey mustard mayo dressing on both sides.

• Layer lettuce and place the crispy chicken on top. Add cheese if desired.

• Close the sandwich and press slightly. Slice in half and serve warm with extra dressing on the side.

Notes: Focaccia stays soft for 2–3 days reheat in the oven or toaster for best texture.