Eggplant Chicken Focaccia

Dissolve yeast in 200 ml (approximately .8 cup) of lukewarm water. Combine flour and salt mix in a bowl and press a hole in the middle. Pour in yeast milk and mix with the dough hook of an electric mixer. Knead in 50 ml (approximately .2 cup) oil, cover and let rest in a warm place for 45 minutes.

Preheat the oven to 200°C (approximately 390°F). 

Knead dough on a floured surface and roll out into a square, about 20 cm (approximately 5 inches). Place on a baking sheet lined with parchment paper, prick with a fork several times, sprinkle with rosemary and bake until golden brown, about 25-30 minutes. 

Meanwhile, rinse basil, shake dry and pluck off leaves. Toast pine nuts in a dry frying pan until golden yellow, remove and set aside. Peel and coarsely chop garlic. Puree basil, garlic, pine nuts, parmesan and remaining olive oil in a blender. Season with salt, pepper and a dash of lemon. 

Rinse and thinly slice eggplant. Soak in salted water for 20 minutes. Rinse peppers, cut in half, remove seeds and ribs and cut into wide strips. Remove finished focaccia from oven, allow to cool and cut into 6 pieces. 

Rinse chicken breasts, pat dry, season with salt and pepper. Heat oil in a grill pan and sear chicken on bother sides. Remove and place on a baking sheet lined with parchment paper and bake for 10-12 minutes. Remove and chop.