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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's Cooking
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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32 comments

    • 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’s Cooking

      Wonderful!

    • Tracy

    This amazing bread is in the oven now. I’ve made it once a week for the past month. My husband loves bread of any kind. It’s been great with everything from soups to wonderful different panini’s. Thanks for sharing. We don’t have a Panera’s near us, so looking forward to trying your copy cat versions. Stay safe and be well! Thanks again.

      • Alyona’s Cooking

      Hi Tracey, sounds wonderful! Thank you for the warm wishes! I hope you can find many other recipes here!

    • Zi

    Frontega chicken is my fav sandwich and i ve been dying to try it at home cause it costs soo much. So today i made the chicken and i was gonna buy the bread But its kinda expensive and i wasn’t sure if im gonna find it so i googled how to make it and i found this recipe im sooo glad its easy and it works !!! Im soo happy i havent tried it yet but its looking sooo good
    Thank you soooo much really.
    Also i wanted to ask you if you have a youtube channel i would looove to subscribe

      • Alyona’s Cooking

      Hi Zi, we just made the Frontega Sandwiches! I hope you enjoy it. I’ve been making the focaccia in a sheet-pan lately (less to clean) but I know what you mean about the cost factor! We do have a Youtube channel, it would be the same (alyonascooking), thank you for following along!

    • Kent

    Would I be okay to cook this in a cast iron pan or do you recommend glass/aluminum?

      • Alyona’s Cooking

      Hi Kent, a cast-iron skillet is better in my opinion.

    • Kassie

    How mu0ch pepper should be added to make Paneras pepper focaccia?

      • Alyona’s Cooking

      Hi Kassie, I don’t know the answer to that but perhaps it’s just added to the tops so I’d say try 1/4 of a teaspoon for every loaf.

    • Tammy Miller

    This looks like a great recipe. Can you freeze the bread after baking? If so, for how long and how should the bread be reheated?

      • Alyona’s Cooking

      Hi Tammy, yes the bread can be frozen for up to 3 months after baking if sealed properly to prevent frost. To reheat, simply wrap in aluminum foil and bake until warm (usually 7-8 minutes.)

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