Roasted Chicken, Apricot, and Brie Panini

Abundance of apricots? Check. Abundance of rosemary focaccia bread? Check. Leftover roasted chicken? Check. In my mind there was only one thing to do, and that was to figure out a panini to go with these ingredients. I was in a no-fuss cooking mood. A use-up-leftovers mood. And a something-different-for-dinner mood.

I already had some focaccia that I had baked earlier in the day, and because rosemary goes so well with apricot and chicken, I used that as my bread.

I checked out the handy Flavor Bible to see what cheese paired best with apricot. Brie, in case you're wondering. It ended up being a great, simple dinner to throw together with the leftovers of existing dishes. We had plump, juicy red grapes on the side.

Roasted Chicken, Apricot, and Brie Panini
a goodLife {eats} creation

• Focaccia Bread, recipe follows
• Brie, sliced thin
• Roasted Chicken
• Apricots, sliced thin

Preheat panini grill. Place one piece of focaccia dimpled side down. Place a layer of brie, followed by apricots, chicken, and more brie. Top with second piece of bread (dimpled side up). Grill on the banini press until cheese is melted and bread is golden and crispy. Cut sandwiches in half diagonally to form triangles. Repeat for additional sandwiches.

Rosemary Focaccia Bread

• 2 packages active dry yeast
• 2 c warm water
• 6 c flour, divided
• 1/2 c soft butter
• 1/2 c chopped fresh rosemary
• 3 tsp salt
• 1/2 c olive oil
• 8 cloves chopped garlic
• 1/2 tsp pepper

Combine yeast and water; let stand 5 minutes. Place 4 c flour in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 1 hour.

Sprinkle remaining 2 c flour onto a flat surface. Turn dough out onto floured surface, and knead until flour flour is incorporated into dough. Combine half of rosemary, half of salt salt and pepper in a small bowl. Gradually knead butter and rosemary mixture into dough. Knead until smooth and elastic, about 5 minutes.

Brush two 15x10 inch jelly roll pans with 2 T oil. Divide dough in half. Roll each portion into a rectangle, and place in pans. Cover and let rise in a warm place for 40 minutes.

Using fingertips dimple the dough all over in both pans. Drizzle with remaining 6 T olive oil, salt, and garlic. Bake at 375 degrees F for 25-30 minutes, or until golden. Cut or tear into squares.