Italian-style Sandwich

To make the bread, dissolve the yeast in 200 ml lukewarm water. Mix together the flour and a pinch of salt and create a well in the middle. Pour the yeast mixture into the well and knead everything together using an electric hand mixer with dough hooks. Knead in 50 ml oil, then cover and and leave to rise in a warm place for 45 minutes.

Heat the oven to 200°C (180°C in a fan oven, ), 400°F, gas 6 and line a baking tray with grease-proof paper.

Re-knead the dough on a floured work surface and roll out into a square loaf. (20 x 20 cm). Place the loaf onto the prepared baking tray, sprinkle with the rosemary needles and bake for 25-30 minutes until golden brown.

Dry roast the pine nuts in a pan and set aside when done.

Puree the basil, garlic, pine nuts, Parmesan and the remaining olive oil and season with salt, ground black pepper and a dash of lemon juice.

Remove the finished bread from the oven and leave to cool. Once cool, cut into quarters and cut the quarter in half.

Season the chicken with salt and ground black pepper and fry in hot vegetable oil on all sides on a high heat. Remove from the pan, place on the prepared baking tray and cook in the oven for 10-12 minutes.

Fry the aubergine and the peppers for 3-5 minutes.

Spread the focaccia with the pesto, place the aubergines on top followed by the chicken.