Focaccia Recipe

This recipe came in a newsletter for new moms when Ian was only a few days old. I remember tucking it away in my recipe box, and wondering if I would ever again have time to take a shower, let alone prepare a meal. Thankfully I think I am starting to get the hang of this mom thing.

Bread Ingredients:
1 can refrigerated pizza dough *
2 cloves minced garlic
2 TBS olive oil
1 tsp dried tarragon leaves *

* I made dough in the bread-maker, and I used a few teaspoons of dried rosemary instead of tarragon. (What on earth is tarragon? Since Wal-mart didn't carry it, I assume it doesn't really exist.)

Bread Preparation:
Roll dough into a circle and place on greased cookie sheet.
Mix garlic, olive oil and rosemary, and brush 1/2 the mixture onto the bread dough.
Cut the dough into quarters (making one horizontal cut and one vertical cut.)
Fold each quarter over, making a triangle out of each piece.
Brush remaining olive oil mixture over the tops.
Bake at 350 degrees fir 15-20 minutes, or until light golden brown.

Chicken Salad Ingredients:
1 Avocado, peeled and sliced
Shredded Chicken (I boiled 3 chicken breasts, and shredded with a fork. The recipes actually calls for a drained 12 oz. can of dark and white meat chicken.)
2 Celery stalks, chopped into small bits
Red wine vinegar
Mayonnaise
2 Green onion stalks

(I think sliced grapes or chopped almonds would be fun to add sometime.)

Chicken Salad Preparation:
Mix chicken, celery and green onions with desired amount of mayonnaise. (The recipe calls for 1/3 cup, but I bet I used more than that.) Add a few dashes of Red Wine vinegar to a create a subtle flavor. (Probably just about 2 teaspoons.) Let refrigerate while focaccia is baking. (Even more flavorful and delicious the second day.)

Sandwich:
Peel open baked focaccia and add sliced avocado and desired amount of chicken salad. (I think a minimal amount is best, so the focaccia's flavor can come through.)