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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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26 comments

    • 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.)

    • Dan

    I’m in the middle of baking my first batch of bread EVER and am using this recipe. The dough that I ended up creating is EXTREMELY tacky. What might I have done wrong?

      • Alyona’s Cooking

      Hi Dan, depending on your location altitudes and elevation in baking can vary which means you may need to add additional flour. I’ve noticed some flours can vary in volume from brand to brand as well. The proportions in the recipe worked great for our elevation of 65′ feet. Here is a helpful article on high-altitude-baking from King Arthur.

      https://www.kingarthurflour.com/learn/resources/high-altitude-baking

    • Kseniya

    We absolutely loved this bread. I came upon your chicken frontega sandwich recipe (which we loved!), and just had to try making focaccia. Didn’t realize it was this easy, probably the first time that I didn’t mess up making bread from scratch. Thank you for sharing this with us. All the best to you and your family!

      • Alyona’s Cooking

      Oh wonderful, Kseniya! I’m so glad you took the courage to make it from scratch!

    • Shimpy Kaur

    I tried your recipe for frontega chicken sandwich,sheet focaccia along with the oil dip.all three things came out to be great!!

    I want to ask you that for how long can we keep the dough in fridge?

      • Alyona’s Cooking

      Hi Shimpy, if you want to keep unbaked Focaccia bread in the fridge, use cool water for the yeast so you don’t activate the yeast but rather ferment it without rising in the fridge. It should keep well for 48 hours (2 days.) Anything longer should be frozen. Keep baked focaccia up to a week in the fridge.

    • Ijamani

    I used this recipe to make a copy cat version of Panera’s frontega chicken sandwich and it came out wonderful! I’m making it for the second time today! Thanks

      • Alyona’s Cooking

      Oh wonderful, Ljamani! So glad to hear!

    • Shimpy Kaur

    The receipe seems to be very convinient to cook.i want to try it but i have a issue On which rack should i keep the bread+ middle bottom or top) and can we store the left over dough and for how long?

      • Alyona’s Cooking

      Hi Shimpy, bread is best baked on the bottom rack of the oven since it evenly browns that way.

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