Pulled chicken in a focaccia bun

Ingredients for 4 servings:

• 500 g flour
• 20 g yeast, fresh
• 1 tsp sugar
• 1 tsp salt
• 375 ml water, lukewarm
• 5 tbsp olive oil
• Flour for working and for the trays
• e.g. rosemary or thyme
• 1 kg chicken breast fillet(s)
• 2 onions
• 2 tbsp seasoning mix (Cajun seasoning), in my recipes
• n. B. Salt
• n. B. Oil for frying
• ½ liter of beer
• 150 ml BBQ sauce

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 15 minutes

Buttery soft, very flavorful, and delicious even without a smoker! Thanks to “scharly” for the great focaccia recipe!

Sift the flour into a large bowl and make a well in the center. Dissolve the yeast and sugar in 3/8 l lukewarm water and pour into the well. Stir in 3 tablespoons of olive oil and the salt and knead the dough thoroughly – this takes about 10 minutes. Cover and let rise in a warm place for about 45-60 minutes. In the meantime, preheat the oven to 220°C (top/bottom heat, fan: 200°C). Divide the dough into portions and roll out into round flatbreads, then place them on floured baking sheets. Cover again and let rise for another 15 minutes. Brush with the remaining oil and then sprinkle with rosemary or dried thyme, if desired. Bake on the middle rack for about 15-20 minutes. Once the dough has finished kneading and rising, prepare the meat. Sprinkle the chicken fillets with the Cajun seasoning and salt, then sear briefly on both sides in a pan with oil. Add the diced onions and sear briefly. Deglaze with beer, bring to a boil, and cook covered for 60 minutes over medium-low heat. Remove the meat and let it cool briefly. Shred the meat into strips with a fork, return it to the pan with the cooking juices, and simmer uncovered until the sauce coats the meat. Finally, season everything with the BBQ sauce, Cajun seasoning, and a little salt, then cover and keep warm over low heat. In the meantime, the bread rolls should be ready. Remove them and let them cool slightly, then cut them open, add some pulled chicken, and enjoy. We like to eat this by hand in a bread roll with a coleslaw and mayo dressing, but it also tastes great on a plate with a knife and fork and leafy salad.