Baharat Chicken on Toasted Red Pepper Focaccia
June 2026 Dublin Cooking Competition: Kayla Helstein
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Focaccia:
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Directions:
In a medium bowl, stir together the yeast, warm water & honey. Let rest until the yeast blooms, about 10 minutes. Stir in the flour, 1/4 of the MOV oils, 1 tsp sea salt. Turn the dough out onto a well-floured surface & knead until dough is smooth, about 5 to 10 minutes. Place dough in a lightly oiled bowl, cover & let rise in a warm place until it doubles in size, about 1 to 2 hours.
Preheat oven to 450F. Remove dough from bowl & press it into a lightly oiled 9x13 inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 Tbls. of MOV oil. Let rest until dough is puffy, abut 20 minutes.
Top the dough with the thinly cut roasted red pepper. Combine the Parmesan cheese & the MOV seasoning blend and sprinkle over the dough. Drizzle with the remaining 2 Tbls. of oil.
Bake until the focaccia is golden brown, about 20 minutes. Remove from the oven & allllow to cool on a rack before cutting & serving.
In a medium bowl, stir together the yeast, warm water & honey. Let rest until the yeast blooms, about 10 minutes. Stir in the flour, 1/4 of the MOV oils, 1 tsp sea salt. Turn the dough out onto a well-floured surface & knead until dough is smooth, about 5 to 10 minutes. Place dough in a lightly oiled bowl, cover & let rise in a warm place until it doubles in size, about 1 to 2 hours.
Preheat oven to 450F. Remove dough from bowl & press it into a lightly oiled 9x13 inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 Tbls. of MOV oil. Let rest until dough is puffy, abut 20 minutes.
Top the dough with the thinly cut roasted red pepper. Combine the Parmesan cheese & the MOV seasoning blend and sprinkle over the dough. Drizzle with the remaining 2 Tbls. of oil.
Bake until the focaccia is golden brown, about 20 minutes. Remove from the oven & allllow to cool on a rack before cutting & serving.
Baharat Chicken
- 1-1/2 lbs boneless, skinless chicken thighs (trimmed if needed, but fat will be good for cooking)
- 1/2 cup plain Greek yogurt
- 2 Tbls MOV Milanese Gremolata Olive Oil
- 1 Tbls fresh lemon juice
- 3 cloves garlic, grated
- 1-1/2 Tbls MOV Barrett Hill Baharat Blend
Directions:
In a large bowl, whisk together the Greek yogurt, oil, lemon juice, garlic & seasoning until smooth. Paat the chicken thighs dry with a paper towel. Add the chicken to the bowl & toss well until completely coasted. Cover & refrigerate 12 hours for maximum flavor.
Preheat oven to 400F. Arrange the chicken in a single layer on a parchment paper lined, rimmed baking sheet. Bake 35-40 minute, until the internal temp reaches 165F, and the chicken is browned. Rest for at least 5 minutes before serving.
In a large bowl, whisk together the Greek yogurt, oil, lemon juice, garlic & seasoning until smooth. Paat the chicken thighs dry with a paper towel. Add the chicken to the bowl & toss well until completely coasted. Cover & refrigerate 12 hours for maximum flavor.
Preheat oven to 400F. Arrange the chicken in a single layer on a parchment paper lined, rimmed baking sheet. Bake 35-40 minute, until the internal temp reaches 165F, and the chicken is browned. Rest for at least 5 minutes before serving.
Milanese Gremolata Mayonnaise
- 3 room temperature egg yolks
- 1 cup MOV Milanese Gremolata Olive Oil
- 1 Tbls fresh lemon juice
- Pinch of salt
Directions:
Blend egg yolks until smooth. While the food processor or blender is still going, add one drop of oil at a time until the mixture starts to thicken. Once it thickens, slowly stream in the rest of the oil. Once all the oil is streamed in, add lemon juice & salt to taste. Store in refrigerator up to 4 days.
Blend egg yolks until smooth. While the food processor or blender is still going, add one drop of oil at a time until the mixture starts to thicken. Once it thickens, slowly stream in the rest of the oil. Once all the oil is streamed in, add lemon juice & salt to taste. Store in refrigerator up to 4 days.
Watermelon Pickled Onions
- 1 red onion, thinly sliced with a mandolin
- 1/4 cup MOV Watermelon Rosé Balsamic
- 1/4 cup white or MOV Organic Apple Cider Vinegar
- 1/2 cup water
Directions:
Pack the sliced onions tightly into a clean, heat safe jar.
In a small saucepan, combine water, and the two vinegars. Bring to a boil. Carefully pour the hot liquid over the onions until they are submerged. Let the jar cool to room temperature before sealing. Refrigerate 30 to 60 minutes. Serve.
Pack the sliced onions tightly into a clean, heat safe jar.
In a small saucepan, combine water, and the two vinegars. Bring to a boil. Carefully pour the hot liquid over the onions until they are submerged. Let the jar cool to room temperature before sealing. Refrigerate 30 to 60 minutes. Serve.
Assemble the Sandwich:
Slice the focaccia as if you're going to cut the bread for a grinder or sub sandwich. Cut all the way through, do not leave the bread hinged on one side. Placing the cut sides up, put the bread on a baking sheet & broil for just a few moments to toast lightly.
Add a healthy smear of the mayonnaise to the cut sides of the two halves of bread. On the bottom half, begin to layer the inner workings of your sandwich. Start by placing a single layer of chicken, making sure to leave no empty spas on the bread to ensure there is chicken in each bite. Top the chicken with an evenly spread layer of the watermelon pickled onions, as well a a few evenly spread handfulls of fresh arugula. You want some of every layer you bite. Place the top of the bread mayonnaise side down, cut according to preference, and serve warm or cold.
Enjoy!
Slice the focaccia as if you're going to cut the bread for a grinder or sub sandwich. Cut all the way through, do not leave the bread hinged on one side. Placing the cut sides up, put the bread on a baking sheet & broil for just a few moments to toast lightly.
Add a healthy smear of the mayonnaise to the cut sides of the two halves of bread. On the bottom half, begin to layer the inner workings of your sandwich. Start by placing a single layer of chicken, making sure to leave no empty spas on the bread to ensure there is chicken in each bite. Top the chicken with an evenly spread layer of the watermelon pickled onions, as well a a few evenly spread handfulls of fresh arugula. You want some of every layer you bite. Place the top of the bread mayonnaise side down, cut according to preference, and serve warm or cold.
Enjoy!