Italian Grilled Chicken, Tomato, And Rosemary Focaccia

Focaccia is such an easy dish to make. You can pretty much add whatever topping you like and call it a day. Now focaccia is somewhat different than pizza. The dough is dimpled and drizzled with olive oil and it is then scented with simple toppings like rosemary and thyme. It is a dish that is so simple yet absolutely delicious. This is my take on the fabulous focaccia with a few of my favorite toppings.

It is very easy to make… so let’s get started.

Italian Grilled Chicken, Tomato, And Rosemary Focaccia


1 focaccia dough ( see focaccia recipe)
1 to 2 boneless and skinless chicken breast
1/4 cup olive oil plus 1/3 cup for dough
1 tsp Italian seasoning
salt and pepper to taste
1 tbsp spoon garlic plus 1 tsp – minced
1 large sprig of rosemary- leaves stripped and set aside
1 whole tomato- thinly sliced- or 1 cup cherry tomatoes -halved


  1. In a ziplock bag add the chicken, olive oil, Italian seasoning, salt, pepper, and 1 tsp garlic. Release all the air from the bag and seal. Massage the mixture to well combine. Set aside for 30 minutes up to 2 hours.
  2. Pre heat a grill pan (or a regular pan if you do not have a grill pan) over medium low heat and add the chicken. Cook 3 to 4 minutes per side depending on the thickness or until completely cooked through. Remove to a plate and set aside to cool. Slice in to thin slices. Also thinly slice your tomatoes or halve them if you are using cherry tomatoes.
  3. preheat the oven to 400* and prepare the dough.
  4. Roll the dough out to about 1/3 inch thick or to fit your pan. Cover and let rise for 30 minutes.
  5. Take the tips of your fingers and slightly dimple the dough. Combine the 1 tbsp of garlic and the 1/3 cup of oil and brush the dough with the oil ( or you can drizzle the dough with oil and sprinkle the garlic over). Make sure to get the edges of the dough as well.
  6. Sprinkle over the rosemary. Layer on the thinly sliced chicken followed by the tomatoes. You can add a bit more olive oil if you like.
  7. Bake for 15 to 25 minutes or until golden brown and cooked through. Remove and let cool for 5 minutes before serving. I like to serve with a side salad.

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