Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOCACCIA***
   1      medium        vidalia onion -- diced
   1      tablespoon    fresh rosemary -- chopped
     1/2  teaspoon      red pepper flakes
     1/2  cup           olive oil -- plus more for
                        -- coating bowl
   5                    garlic cloves -- minced
  20                    black cured olives -- pitted and minced
   1      package       active dry yeast
   1      tablespoon    sugar
   1 1/2  cups          warm water
   4      cups          bread flour -- plus more for
                        -- rolling
   2      teaspoons     salt or
     1/2  teaspoon      balsamic vinegar
   2      teaspoons     coarse salt
                        ***CHICKEN***
   4      tablespoons   butter
     1/2  cup           cayenne pepper sauce
     1/2  teaspoon      worcestershire
     1/4  cup           red wine
   1      tablespoon    fresh basil -- chopped
   4                    chicken breasts -- pounded
     1/2  cup           olive oil
   1      tablespoon    thyme
   1      large         vidalia onion -- sliced
   1      tablespoon    sugar
     1/2  cup           honey
     1/2  cup           dijon mustard
   1                    red pepper -- roasted, seeded and
                        -- cut into strips
   4      slices        provolone cheese

Preparation:

In medium-sized saute pan, cook onion, red pepper flakes, 2/3 of chopped rosemary in 3 tablespoons of the olive oil until soft. Stir in half the minced garlic and chopped olives and saute for 1 minute. Remove from heat and cool. In a small saucepan, combine 3 tablespoons of the olive oil, remaining minced garlic and rosemary. Over low heat, heat mixture through and set aside to cool. In bowl of an electric mixer with paddle attachment, stir together yeast, sugar and water. Add 2 cups of flour and beat on medium-low speed for 4 minutes. Let sponge sit for 30 minutes up to 2 hours. Return bowl to electric mixer with dough hook attachment. Add remaining flour, salt and vinegar. Knead on medium-low speed for 5 minutes, or until dough is very elastic. Add more flour if dough feels sticky. Place dough in an oiled bowl and turn to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size. Punch dough and form into a ball. Turn dough onto a floured surface and roll into 1/2-inch rectangle. Spread onion mixture evenly on dough and roll up tightly like a jellyroll. Press the roll out with a rolling pin to form a 10 by 12-inch rectangle. Stretch the dough onto an oiled baking sheet. With a pastry brush, coat the top of the dough with rosemary oil and sprinkle with coarse salt. Let focaccia rise until doubled, about 30 to 45 minutes. Preheat oven to 425 degrees. In preheated oven, bake bread 30 minutes, or until golden brown. Once cooled, cut into 8 even squares and set aside. Preheat oven to 350 degrees. In medium-sized bowl, place chicken and coat with 1/4 cup of the olive oil and thyme. Let sit for a few minutes. In small saucepan, combine butter, pepper sauce, Worcestershire, wine and basil and simmer over low heat. In medium-size saute pan, add remaining olive oil. Saute onion and sugar together until lightly caramelized and set aside. In hot grill pan or outdoor grill, cook chicken to mark on both sides, about 2 minutes per side. Coat lightly with hot sauce and place chicken on baking sheet. Top each breast with roasted red pepper strips, sauteed onions and a slice of cheese. Place chicken in oven until cooked, about 10 to 15 minutes. Mix honey and Dijon together. To assemble sandwich, coat each slice of focaccia with mustard mixture. Place a chicken breast on focaccia slice and cover with another bread slice. Cut sandwich in half wedges.