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Panera Bread sells, sea salt focaccia’s which happens to be the bread they make for the frontega chicken panini. Focaccia can be served as an appetizer with dipping oil, pasta and panini’s. 

Though focaccia is a flat yeast bread it should not be dense and heavy. Since there is rising time involved, what seems to be flat looking dough actually creates an amazing sandwich bread! It makes a tasty appetizer that can be dipped in a seasoned olive oil (my husband loves.) This recipe makes 3 round loaves or one sheet-pan size. It’s freezer friendly and re-heats easily! Using a good amount of oil is needed for a nice exterior so don’t skimp on the oil called for. If focaccia is a new kind of bread for you don’t be intimated to try it, it’s actually not that complicated. And if you haven’t tried the Frontega chicken Panini,  MAKE THIS Panera Bread Focaccia for the sandwich alone, it’s DELICIOUS!

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Ingredients:

  • 2 cups warm water
  • 1 TBSP dry yeast
  • 2 TBSP sugar
  • 2 tsp coarse kosher salt, divided
  • 4 1/4 cups flour
  • 1/2 cup olive oil

Directions how to make Panera Bread Focaccia:

1. Combine the water, yeast, and sugar in the bowl of a stand mixer. Allow to poof for 5 minutes.

2. Stir in 1 teaspoon of salt and gradually add in the flour with the mixer running on low. Knead for 5 minutes. The dough should be smooth and slightly tacky. Place into a greased bowl and lightly grease the top with 2 Tbsp of olive oil. Allow rising 1 hour in a warm place.

3. Grease three 9-inch round pans with 4 TBSP of olive oil. Set aside.

4. Turn dough over onto a working surface and cut into 3 equal pieces. Shape each piece into a ball and place into greased pans. Spread dough out and grease the tops using the oil from the pans. Indent each dough with the tips of your fingers. Let rise 25 minutes in a warm place.

5. Preheat oven to 400° F. Lightly make indents on the tops of dough and sprinkle with the remaining teaspoon of salt. Bake 20 minutes or until lightly browned.

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Panera Bread Focaccia (Copycat Recipe)

Prep Time: 1 hour 40 minutes
Cook Time: 20 minutes
Total Time: 2 hours
Servings: 12 servings
Author: Alyona Demyanchuk
Panera Bread sells, sea salt focaccia's which happens to be the bread they make for the frontega chicken panini. Focaccia is a flat oven baked loaf of bread made from yeast. Though flat it's not heavy or dense. Focaccia can be served as an appetizer with an olive oil dip, with pasta and of coarse panini's.

Ingredients

  • 2 cups warm water
  • 1 TBSP dry yeast
  • 2 TBSP sugar
  • 2 tsp coarse kosher salt divided
  • 4 1/4 cups flour
  • 1/3 cup olive oil divided

Instructions

  • Combine the water, yeast and sugar in the bowl of a stand mixer. Allow to poof 5 minutes.
  • Stir in 1 teaspoon of salt and gradually add in the flour with the mixer running on low. Knead for 5 minutes. Dough should be smooth and slightly tacky. Place into a greased bowl and lightly grease the top with 2 Tbsp of olive oil. Allow to rise 1 hour in a warm place.
  • Grease three 9-inch round pans with 4 TBSP of olive oil. Set aside.
  • Turn dough over onto a working surface and cut into 3 equal pieces. Shape each piece into a ball and place into greased pans. Spread dough out and grease the tops using the oil from the pans. Indent each dough with the tips of your fingers. Let rise 25 minutes in a warm place or until doubled in size.
  • Preheat oven to 400° F. Lightly make indents on the tops of dough and sprinkle with the remaining teaspoon of salt. Bake 20 minutes or until lightly browned.

Notes

Sheet-pan instructions: To make one sheet-pan sized focaccia with this recipe, grease a 18x13 pan with 4 Tbsp of oil and proceed from step 3. 

Nutrition per serving

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 389mgPotassium: 51mgFiber: 1gSugar: 2gCalcium: 7mgIron: 2mg

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41 comments

    • Maisie Wile

    This looks like an awesome recipe – how can I sub the dry yeast for my active sourdough starter?

    • Sarah Holtz

    Hi Alyona! This looks amazing! Quick question, I don’t have a stand mixer but I do have a Cuisinart Bread Maker with a dough setting. Any suggestions on using that to get the dough mixed/rise? I just started baking bread and I’m not sure how to take a recipe from one way to a different without messing it up.
    You’re amazing!

      • Alyona Demyanchuk

      Hi Sarah, absolutely the dough can be set on the dough setting in your bread machine and you can let it rise there. Then I would take it out and proceed with the recipe once it has risen in the bread machine. Happy to hear your enjoying the recipes!

    • Kathie

    Hi, this looks great! I have a question though, the picture looks like there’s pepper on the bread but I don’t see that listed in the ingredients. How much would/should I use? Thanks!

      • Alyona Demyanchuk

      Hi Kathie, you can just sprinkle black pepper lightly over the top when proofing. Sorry I don’t have exact measurements.

    • Donna

    How big is each loaf in ounces? I’m trying to get an idea of total number of servings for the recipe.

      • Alyona Demyanchuk

      This recipe makes 3 8-inch loaves. Each loaf can be cut into 4’s. So, that would equal a total of 12 triangle slices.

    • Carole Blaney

    Looks like a great recipe! Do you use bread flour or all purpose for this focaccia? Thank you!

      • Alyona Demyanchuk

      I’ve been using bread flour lately.

    • Téa Bautista

    All I can say is wow!! This bread is amazing, crunchy on the edges yet super soft and fluffy in the middle! I’ve tried over a dozen bread recipes and this is by far the best. Thank you for sharing!

      • Alyona Demyanchuk

      Wonderful!

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