Panera Bread Focaccia Recipe

This soft, airy Panera Bread Focaccia is made with bread flour, plenty of olive oil, and sea salt, and ready in just over 2 hours. Golden olive oil pools in the deep dimples while the sea salt crust delivers a satisfying crunch in every bite. I finally cracked the code on that perfect sandwich bread texture without needing a commercial oven.

Better Than Takeaway

I used to think Panera’s bread was impossible to replicate because of its specific chewiness. My first few attempts were too dense because I treated the dough like standard white bread instead of letting it hydrate fully with olive oil.

The secret to getting that café-quality texture is actually using bread flour and baking at a high heat to crisp the bottom. Once I stopped skimping on the oil in the pan, I achieved that signature golden, fried crust that holds up perfectly for sandwiches.

Jump to Recipe

Panera Bread Focaccia Ingredients

• 4 cups Bread flour (gives the best chew)
• 2 tsp Instant yeast
• 2 tsp Kosher salt
• 1 1/2 cups Warm water (110°F)
• 1 tbsp Granulated sugar or honey
• 1/2 cup Extra virgin olive oil, divided
• 1 tbsp Coarse sea salt (for topping)
• 1 tsp Dried rosemary or black pepper (optional)

How To Make Panera Bread Focaccia

1. Activate Yeast: In a large bowl or stand mixer, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until it becomes foamy.
2. Mix Dough: Add the bread flour, kosher salt, and 1/4 cup of the olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Knead: Using a dough hook on low speed (or by hand), knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. First Rise: Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with plastic wrap and let rise in a warm spot for 60-90 minutes, or until doubled in size.
5. Shape: Pour 2 tablespoons of olive oil into a 9×13 inch baking pan. Transfer the dough to the pan and gently stretch it towards the corners. If it snaps back, let it rest for 10 minutes and try again.
6. Second Rise: Cover the pan loosely and let the dough proof for another 45 minutes until it looks puffy and fills the pan. Preheat your oven to 400°F during the last 20 minutes of rising.
7. Dimple & Top: Pour the remaining olive oil over the dough. Use your fingers to press straight down to the bottom of the pan, creating deep dimples all over the surface. Sprinkle generously with coarse sea salt.
8. Bake: Bake for 20-25 minutes until the top is golden brown and the edges are crisp. Transfer to a wire rack to cool before slicing.

Recipe Tips

• Don’t skimp on the oil: The oil in the bottom of the pan essentially fries the crust, giving it that authentic Panera crunch and golden color.
• Use bread flour: All-purpose flour works in a pinch, but bread flour has the higher protein content needed to create the chewy, sturdy crumb structure found in the original.
• Let it cool: Cutting into hot focaccia releases steam and can make the inside gummy. Wait at least 20 minutes before slicing it for sandwiches.

What To Serve With Focaccia

This bread is the perfect base for a homemade Chipotle Chicken Avocado Melt with smoked gouda and roasted peppers. It also pairs beautifully with a bowl of creamy tomato soup or broccoli cheddar soup for a classic lunch combo.

How To Store

Store leftovers in an airtight bag at room temperature for up to 2 days. For longer storage, freeze sliced portions for up to a month and reheat them in a toaster oven to restore the crispiness.

FAQs

Can I use active dry yeast instead?
Yes, just proof it in the warm water and sugar for 10 minutes before adding the flour. You may need to extend the rise times slightly.

Why is my focaccia dense?
This usually happens if the yeast is old or if you added too much flour during kneading. The dough should be slightly tacky, not dry and stiff.

Do I need a stand mixer?
No, you can knead by hand on a lightly floured surface, though it will take a bit of elbow grease to develop the gluten fully.

Nutrition

• Calories: 160
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 370mg
• Total Carbohydrate: 22g
• Protein: 4g