Method
Focaccia:
Tip the flour into a large mixing bowl. Add the yeast into one side of the flour, and the fine salt into the other side. This initial separation prevents the salt from killing the yeast. Mix everything together.
Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip out the dough, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
Oil a rectanglar, shallow tin (25 x 35cm). Tip the dough into the tin, then stretch it to fill. Cover with a tea towel and leave to prove for another 35-45 mins.
Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into rectangles and then into half, ready for the filling.
Filling:
Meanwhile, peel and finely slice the shallot. Peel and grate the garlic. Add the sliced shallot to a large bowl with the chicken thighs, cumin seeds, ground smoked paprika, red wine vinegar, half of the grated garlic and a drizzle of olive oil.
Give everything a good mix and season with a generous pinch of salt and pepper. Transfer the marinated chicken to a tin foil-lined baking tray. Put the tray in the oven for 22-25 min or until the chicken is slightly charred and cooked through.
Meanwhile cut the cucumber in half lengthways, scrape out the inner seeds with a teaspoon and discard. Grate the deseeded cucumber and squeeze out any excess water. Strip your mint leaves from their stems and chop them roughly, discard the stems.
Add the grated cucumber to a small bowl with the remaining grated garlic, most of the chopped mint, the natural yoghurt and a drizzle of olive oil.
Give everything a good mix and season with a pinch of salt.
To build your sandwich, spread Fresh Chilli Jam on one side of the focaccia and Tomato & Chilli Chutney on the other side. Fill the sandwich with the chicken and cucumber and mint dip.
Makes 4 sandwiches
Focaccia:
500g Strong bread flour, plus extra for dusting
7g Dried fast action yeast
2 tsp Fine sea salt
5 tbsp Olive oil, plus extra for the tin and to serve
1 tsp Flaky sea salt
¼ small Bunch of rosemary
Filling:
2 tsp Cumin seeds
2 tsp Ground smoked paprika
4 tbsp Fresh Chilli Jam
4 tbsp Tomato & Chilli Chutney
80g Natural yoghurt
1 tsp Dried oregano
15ml Red wine vinegar
640g British skinless chicken thighs
½ Cucumber
10g Mint
1 Shallot
2 Garlic clove
