Rustic Chicken and Rosemary Focaccia Bake

1.Place all dough ingredients into the bread maker pan in the order recommended by the manufacturer and run the 'Dough' cycle.

2.Once the cycle is complete, transfer the dough to a well-oiled 9x13 inch baking dish and gently stretch it to cover the bottom.

3.Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

4.In a small bowl, mix the 2 tablespoons of olive oil, minced garlic, and chopped rosemary.

5.Dimple the surface of the dough with your fingertips, then nestle the chicken thighs into the dough, skin-side up.

6.Brush the chicken skin and the surface of the dough generously with the rosemary-garlic oil mixture and scatter the olives over the dough if using.

7.Preheat your oven to 200°C and let the dough rest while the oven heats up.

8.Bake for 35 to 40 minutes, or until the chicken skin is golden brown and crispy, the meat is cooked through, and the focaccia is puffed and golden.

9.Remove from the oven, sprinkle with sea salt flakes, and let rest for 5 minutes before serving.