Focaccia, Creamy Tuscan Chicken and Apple Crisp

🍳 MAKE IT

• WHISK yeast, honey, and lukewarm water in a medium bowl.
• REST 5 minutes.
• ADD flour and kosher salt.
• MIX until a shaggy dough forms.
• POUR olive oil into a clean bowl.
• TRANSFER dough into bowl and TURN to coat.
• COVER and REST at room temperature 3–4 hours until doubled.
• HEAT oven to 375°F.
• GREASE bottom and sides of 8-inch square baking dish for apple crisp.
• ARRANGE sliced apples evenly in dish.
• MIX brown sugar, flour, oats, softened salted butter, cinnamon, and nutmeg until crumbly.
• SPRINKLE topping over apples.
• BAKE about 30 minutes, until topping is golden and apples are tender.
• BUTTER the 8-inch square focaccia baking pan generously.
• ADD 1/2 Tbsp olive oil to center of pan.
• TRANSFER dough to pan and TURN and SPREAD to coat in oil.
• HEAT oven to 450°F.
• OIL hands lightly.
• DIMPLE dough deeply with fingers.
• DRIZZLE remaining olive oil over dough.
• SPRINKLE flaky sea salt.
• BAKE 20–30 minutes until puffed and golden.
• CUT chicken breasts in half lengthwise to make 4 thinner cutlets.
• SEASON both sides with salt, pepper, and garlic powder.
• COAT chicken lightly in flour.
• HEAT olive oil and butter in skillet over medium-high heat.
• ADD chicken and COOK 4–5 minutes per side until golden.
• REMOVE chicken to plate.
• ADD chicken broth and Dijon mustard.
• SCRAPE browned bits from pan.
• SIMMER 1–2 minutes.
• STIR in cream, spinach, and chopped sun-dried tomatoes.
• RETURN chicken to pan.
• COOK about 5 minutes, until chicken is cooked through and sauce reduces slightly.
• STIR in basil.
• SEASON with salt and pepper as needed.
• MELT butter in small saucepan over medium heat.
• REMOVE from heat.
• GRATE garlic into melted butter.
• RETURN to medium heat.
• COOK 30–45 seconds, stirring, until garlic is lightly toasted.
• BRUSH garlic butter over hot focaccia.
• SLICE focaccia.
• PLATE Tuscan chicken with cream sauce.
• SERVE focaccia warm.
• SERVE apple crisp warm with vanilla ice cream or cream, if using.