Preparation:

Pizza Dough:

Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast.

Mix the flour and salt in a large mixing bowl.  Add the yeast water and 2 Tbsp of olive oil.  Mix well with your hands or a mixing spoon.  Lightly flour a clean working surface.  Form the dough into a ball; turn it out onto the working surface.  Flour lightly the top of the dough and press down with the palm of your hand.  Fold the dough over itself and press again.  Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.

Place the dough back into the mixing bowl.  Rub the remaining olive oil all over the dough to keep moist while it is rising.  Cover the bowl with plastic wrap, and leave in a warm place about75 degrees for 2 hours or until it rises double in size.

Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2-3 days.  Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.  

Assembly:

Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil.   Preheat the pan over high heat for 5 minutes.  Place the dough in the skillet.  The crust should bubble on top within 1 minute; if not, turn the heat up.  When the bottom turns brown flip the dough over to cook the other side.  

Place the grilled pizza onto a baking sheet.  Brush the top of the pizza with olive oil.  Dust with Parmesan.  Place the spinach over the pizza, scatter with the Greek Feta Salad, tomatoes, and onions.  Drizzle the entire pizza with the olive oil.

Place the baking sheet into a broiler for 3 minutes, or until the spinach has wilted.  Serve hot.

Preparation:

In a large bowl, mix together flour, yeast, salt, and sugar.  Add the warm water and mix together to combine.

Start to slowly add the olive oil.  Fold the dough into itself, punch down, fold into itself again and knead.  Continue this process of folding and punching down while adding flour to the bottom of the dough ball to prevent sticking to the bowl as needed, about 10 minutes.  The dough should be very moist and sticky at this point.

Cover the bowl with plastic wrap and let the dough rise in a draft-free place at room-temperature until doubled in size, about 1 hour.  Remove the plastic, sprinkle with flour, punch down and fold into itself a couple times more.  Cover and allow to rest while you begin to prepare your toppings, about 15 minutes.

Heat butter in a heavy skillet over medium-low heat until it shimmers, then cook onions with salt and pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

Generously grease 2 - 10” x 10” baking pans.  Divide the dough into two pieces and press each piece into a pan, stretching the dough to fit into all the corners evenly.

Cover the dough with caramelized onions and olives.  Drizzle with olive oil. Heat over to 450 degrees.  Bake the focaccia about 30 minutes or until the top and bottom crust turn golden brown.   Transfer to a cooling rack.  Cut into pieces and serve at room temperature.

Preparation:

Pre-heat the oven to 450.

Arrange the chicken on a sheet pan that has sides at least 2 inches deep.

Toss the chicken pieces with the olive oil, fresh herbs, salt, pepper, hot pepper and cayenne.  Rub the mixture into each piece of chicken.

Scatter the pancetta and garlic around the pan.   Place the pan in the oven to roast.  Once the chicken begins to brown, about 25 minutes, drizzle the wine throughout the pan.   Continue roasting until the chicken browned completely to a nice golden brown (about 20 minutes).   Scatter the oil-cured olives around the pan and roast for another 20 minutes.   Allow to rest for 10 minutes before serving.  

** The pan juices are really what makes this dish, serves a drizzle of juice with each piece of chicken.