Make the focaccia dough

• Combine bread flour, dry yeast, lukewarm water and salt and mix into a soft dough.
• Knead until smooth and elastic, then cover and let rise until doubled in size.

Bake the garlic Parmesan focaccia

• Dimple the risen dough in an oiled pan and top with olive oil, minced garlic, chopped herbs and grated Parmesan.
• Bake until golden and bubbly on top and crisp on the bottom, then slice.

Bread and fry the chicken cutlets

• Slice the chicken breasts into thin cutlets and season.
• Dredge each cutlet in flour, then beaten egg, then breadcrumbs.
• Fry in hot oil until deeply golden and crispy on both sides, then drain.

Cook the spicy rigatoni sauce

• Boil the rigatoni in salted water until al dente.
• Sauté minced garlic and red chili flakes in olive oil and butter, then stir in the tomato paste and cook it out.
• Pour in the heavy cream and simmer until slightly thickened.
• Toss the drained rigatoni in the sauce with grated Parmesan.

Sauté the garlic broccolini

• Heat olive oil in a pan and add sliced garlic.
• Add the trimmed broccolini and sauté until tender-crisp, then season with salt.

Make the chocolate-covered strawberries

• Melt the dark chocolate.
• Dip the strawberries in the melted chocolate and let them set in the fridge.

Plate and serve

• Plate the rigatoni, chicken cutlets, broccolini and focaccia together.
• Serve the chocolate-covered strawberries for dessert.