There’s nothing quite like the irresistible aroma and delightful texture of freshly baked focaccia bread. For many, the mention of focaccia immediately brings to mind Panera Bread’s beloved Sea Salt Focaccia, a staple that forms the foundation of their famous Frontega Chicken Panini. This light, airy, and perfectly seasoned bread is more than just a component of a sandwich; it’s a versatile culinary delight that can elevate any meal. Imagine recreating that same soft interior, crisp crust, and savory sea salt finish right in your own kitchen. This comprehensive guide will walk you through crafting your very own Panera Bread Focaccia copycat, ensuring a delicious outcome every time.

Discovering the Magic of Homemade Focaccia

While focaccia is known for its flat, rustic appearance, don’t let that fool you into thinking it’s heavy or dense. A well-made focaccia, much like Panera’s, should be surprisingly light and incredibly tender, with a characteristic chewiness that makes it utterly addictive. The secret lies in the yeast and the generous use of olive oil, which contribute to its distinctive texture and rich flavor profile. This recipe harnesses the power of a good rise to transform what starts as a seemingly simple dough into an amazing bread perfect for sandwiches, appetizers, or as a delightful accompaniment to your favorite pasta dishes.

One of the greatest joys of making focaccia at home is its incredible versatility. Serve it warm with a fragrant seasoned olive oil for dipping – a personal favorite of my husband and many others. It’s an ideal appetizer that sparks conversation and tantalizes taste buds. Beyond dipping, focaccia acts as a fantastic base for panini sandwiches, complements a hearty bowl of pasta, or stands proudly as a side with soups and salads. This recipe is designed to yield three round loaves or one large sheet-pan size, offering flexibility for your needs. Plus, it’s freezer-friendly, making it easy to enjoy fresh-tasting focaccia anytime!

Why This Panera Focaccia Copycat Recipe Shines

Making focaccia might seem intimidating if you’re new to yeast breads, but this recipe simplifies the process, making it accessible for home bakers of all skill levels. The key to that signature golden-brown, slightly crispy exterior and tender crumb is a generous amount of good quality olive oil. Don’t be tempted to skimp on the oil specified in the recipe – it’s crucial for achieving the perfect texture and preventing the bread from drying out during baking. This attention to detail is what will truly make your homemade focaccia rival Panera’s.

And if you haven’t yet experienced the exquisite flavor of a Frontega Chicken Panini, this is your sign! Prepare this Panera Bread Focaccia specifically for that sandwich alone, and you’ll understand why it’s so raved about. The combination of succulent chicken, melted cheese, and fresh ingredients nestled between slices of this incredible bread is truly divine. But whether for a panini, a dip, or a side, this focaccia recipe promises a rewarding baking experience and a delicious result.

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Panera Bread Focaccia (Copycat Recipe)

Prep Time:

1 hour hour
40 minutes minutes

Cook Time:

20 minutes minutes

Total Time:

2 hours 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

1. 1. Activate the Yeast: In the bowl of a stand mixer, combine the warm water (ensure it’s around 105-115°F or 40-46°C, as too hot will kill the yeast and too cold won’t activate it), dry yeast, and sugar. Stir gently and let this mixture sit for 5 minutes. You should see a foamy layer form on top – this “poofing” indicates your yeast is active and ready to work its magic.

2. 2. Mix and Knead the Dough: Add 1 teaspoon of coarse kosher salt to the yeast mixture. With the stand mixer running on low speed (using the dough hook attachment), gradually add in the flour, about 1/2 cup at a time, until it’s fully incorporated. Increase the speed to medium-low and knead the dough for 5 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. If it’s too sticky, add a tablespoon of flour at a time; if it’s too dry, add a teaspoon of water. Transfer the dough to a clean, lightly greased bowl, and lightly grease the top of the dough with 2 tablespoons of olive oil to prevent a skin from forming. Cover the bowl with plastic wrap or a clean kitchen towel and allow it to rise in a warm place for 1 hour, or until it has roughly doubled in size.

3. 3. Prepare the Pans: While the dough is rising, prepare your baking pans. Generously grease three 9-inch round pans with 4 tablespoons of olive oil, ensuring the bottom and sides are well coated. Set them aside.

4. 4. Shape and Second Rise: Gently turn the risen dough out onto a lightly floured or oiled working surface. Divide the dough into 3 equal pieces. Shape each piece into a smooth ball and transfer them into the prepared greased pans. Gently spread each dough ball out with your fingertips to fill the bottom of the pan. Using the olive oil already in the pans, lightly grease the tops of the dough as well. Now, use the tips of your fingers to create deep indentations all over the surface of each dough. These dimples are crucial for focaccia, as they trap pockets of olive oil and create that signature rustic appearance. Cover the pans lightly and let the dough rise again in a warm place for another 25 minutes, or until visibly puffy and increased in size.

5. 5. Bake to Perfection: Preheat your oven to 400°F (200°C). Just before baking, gently re-indent the tops of the dough with your fingertips if they’ve risen too much and the dimples have softened. Sprinkle the remaining teaspoon of coarse kosher salt evenly over the surfaces of the dough. Place the pans in the preheated oven and bake for 20 minutes, or until the focaccia is beautifully golden brown on top and cooked through. The bottom should also be golden and slightly crisp.

Notes

Sheet-pan instructions: To make one large sheet-pan sized focaccia with this recipe, grease a 18×13 inch baking sheet (half-sheet pan) with 4 Tbsp of olive oil and proceed from step 3, spreading the entire dough evenly across the pan.

Customization: Feel free to add other toppings before baking, such as fresh rosemary, sliced olives, sun-dried tomatoes, or thinly sliced garlic, for an extra layer of flavor.

Nutrition per serving

Serving: 1serving



Calories: 250kcal



Carbohydrates: 36g



Protein: 5g



Fat: 9g



Saturated Fat: 1g



Sodium: 389mg



Potassium: 51mg



Fiber: 1g



Sugar: 2g



Calcium: 7mg



Iron: 2mg

Tips for Focaccia Success

• The Right Temperature for Yeast: Always use warm water, not hot, to activate your yeast. Water that’s too hot will kill the yeast, preventing your dough from rising.
• Don’t Skimp on Oil: The olive oil is critical for achieving focaccia’s characteristic flavor, texture, and beautiful golden crust. Use a good quality extra virgin olive oil for the best results.
• Embrace Tackiness: Focaccia dough is meant to be a bit sticky. Don’t be tempted to add too much flour during kneading, as this will result in a dense, dry bread. A slightly tacky dough yields a much softer, airier crumb.
• Warm Rising Environment: Yeast loves warmth. Find a cozy, draft-free spot for your dough to rise. This could be near a sunny window, in a slightly warm (but turned off) oven, or near a warm appliance.
• Deep Dimples: Don’t be shy when making those finger indentations. They are what give focaccia its unique appearance and also help trap the olive oil and salt, infusing more flavor into every bite.
• Storage and Reheating: Homemade focaccia is best enjoyed fresh, but it stores well. Once completely cooled, wrap individual loaves tightly in plastic wrap and then foil. It can be stored at room temperature for up to 2 days, or in the freezer for up to 3 months. To reheat, simply place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through and the crust is slightly crispy again.

Beyond the Panini: Creative Ways to Enjoy Your Focaccia

While recreating the Frontega Chicken Panini is a fantastic starting point, your homemade Panera-style focaccia offers endless possibilities. Here are some ideas to inspire your culinary creativity:

• Gourmet Sandwiches: Move beyond paninis! Use slices of focaccia for elevated deli sandwiches with gourmet cheeses, cured meats, fresh vegetables, and flavorful spreads.
• Bruschetta Base: Slice focaccia horizontally, toast lightly, and top with fresh tomato bruschetta, tapenade, or ricotta and honey for an elegant appetizer.
• With Soups and Salads: Focaccia is a wonderful companion to hearty soups and crisp salads. Its absorbent nature makes it perfect for soaking up broth or dressing.
• Breakfast Bread: Believe it or not, focaccia can make a delightful breakfast. Lightly toast a slice and spread with cream cheese and everything bagel seasoning, or serve with eggs.
• Pizza Base: For a quick and easy pizza, spread your favorite sauce and toppings on a half-baked focaccia base and finish baking until bubbly and golden.
• Croutons: Stale focaccia? Cut into cubes, toss with olive oil and herbs, and bake until crispy for incredible croutons in your salads or soups.

Conclusion

Baking your own Panera Bread Focaccia at home is a rewarding experience that yields a truly spectacular bread. With this detailed copycat recipe, you can achieve that perfect balance of soft, airy interior and crispy, olive oil-infused crust, all topped with the satisfying crunch of sea salt. Whether you’re assembling the ultimate Frontega Chicken Panini, preparing an appetizer for guests, or simply enjoying a slice with your favorite dipping oil, this homemade focaccia will undoubtedly become a staple in your kitchen. So, gather your ingredients, follow these simple steps, and prepare to impress yourself and your loved ones with a taste of Italy, right from your oven!