The secret to this addictive bread salad? The cubes of focaccia are cooked in a mixture of chicken fat and oil. Yep, it’s as tasty as it sounds.


Credit: Photography by Christopher Testani

Recipe Summary test

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450°. In a food processor, pulse the goat cheese, cream, and lemon zest and juice until fluffy; season with salt and pepper.

  • On a rimmed baking sheet, toss the tomatoes, thyme sprigs, fennel seeds, and 1 tbsp. oil; season. Spread the tomato mixture in an even layer. Roast until the tomatoes start to shrivel, about 10 minutes. Transfer to a large bowl, discarding the thyme sprigs and stirring the thyme leaves into the tomatoes. Preheat the broiler.

  • In a large cast-iron skillet, heat 1 tbsp. oil over high. Season the chicken. Cook until browned and cooked through, 6 to 8 minutes per side. Transfer to a cutting board. In the same skillet, add the remaining 3 tbsp. oil. Add the focaccia; season. Toss until coated. Transfer the skillet to the oven. Broil, stirring once, until the focaccia is crispy and charred in spots, about 5 minutes. Scrape the focaccia into the bowl with the tomatoes. 

  • Divide the goat cheese mixture among 4 plates. Using the back of a spoon, spread the mixture in a circular pattern on each plate. Slice the chicken. Toss the chicken, greens, and red onion with the tomato mixture; season the panzanella. Divide among the plates.