focaccia bread

This Panera Copycat recipe: Turkey Bacon Bravo is truly satisfying! Thinly sliced turkey, smoked gouda, bacon, and "special sauce" are all piled onto freshly made parmesan herbed focaccia!

Turkey Bacon Bravo: Panera Copycat Recipe

mayonnaise

ketchup

lemon juice

mustard

Worcestershire sauce

hot sauce (to taste)

focaccia

tomato

romaine lettuce

bacon (cooked)

smoked gouda

turkey

Take two pieces of focaccia and spread on the special sauce.

On top of one piece of bread layer lettuce, turkey, bacon, tomato and cheese!

Top with the other slice of bread!

Sandwich

Whisk together all ingredients.

Special Sauce

A super simple focaccia bread recipe that comes together quickly that you can customize with your favorite toppings.

Easy Focaccia Recipe

flour

Tablespoon rapid rise yeast

water

salt

sugar

olive oil, divided

In a large bowl mix flour and yeast.

Stir hot water, salt, and sugar together in...

Stir hot water, salt, and sugar together in a glass measuring cup until salt and sugar dissolve. Add 1/2 cup olive oil to hot water mixture and pour everything into the bowl with the flour and yeast.

Mix everything together with your hands until all...

Mix everything together with your hands until all dried bits of flour are incorporated into one dough ball.

Lightly sprinkle countertop with flour. Knead dough 40...

Lightly sprinkle countertop with flour. Knead dough 40 times, adding more flour if necessary. Grease bowl with 1 teaspoon olive oil, place dough ball into bowl, cover with plastic wrap and let rise in a warm place for one hour.

Preheat oven to 425ºF.

When one hour is up, pour half of...

When one hour is up, pour half of remaining 1/4 cup of olive oil onto a baking sheet. Punch down dough ball and place on sheet, moving around to grease underside with olive oil. Drizzle top of dough with remaining oil and spread out gently with hands to a thickness of 1-inch.

Press on dough hard enough with your fingers...

Press on dough hard enough with your fingers to leave imprints all over. Add focaccia toppings, and bake 23-25 minutes, or until golden.

https://mediavine-res.cloudinary.com/video/upload/hufkz5ziryimcc6mbrdw.mp4

An Easy Focaccia Bread Recipe where all you need is (a lot of) olive oil, some focaccia toppings, one hour to rise, and 25 minutes to bake.

Easy Focaccia Bread Recipe

Classic Focaccia Genovese is the mother to all flatbreads. It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.

Tradittional Focaccia Recipe {Focaccia Genovese}

water (lukewarm)

½ cup (13 oz) bread flour (+ more if needed)

tsp malt or honey

tbsp Extra virgin olive oil

tbsp extra virgin olive oil

Sea salt flakes

quarter-sheet baking pan 9x13 inch

In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.

If you’re using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.

Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.

Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.

Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.

Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.

Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.

Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

Focaccia Dough

Focaccia bread that is perfectly crispy, golden-brown on the outside and light, fluffy on the inside. The best part: you don't even have to do anything.

No-knead Focaccia Bread 

all purpose flour (or bread flour)

warm water (around 105 F, 40 C)

(1 packet) instant yeast

olive oil

rosemary

flaky kosher salt

Make the Dough. In a large bowl, combine all purpose flour and kosher salt. In another bowl, mix together warm water, instant yeast, sugar, and let sit at room temperature for 5 minutes. Note: This step is done to make sure the yeast is still alive — the only way this bread fails is if the yeast is dead. If you see foam starting to float to the surface, the yeast is alive. If not, use a new batch of yeast. After 5 minutes, add the yeast-water mixture into the flour and mix by hand until all water is absorbed and a rough dough forms. Note: Take time to make sure all the flour is incorporated. Check the bottom — unmixed flour can gather there. Cover the surface of the dough with olive oil, then cover the whole bowl with a damp towel and let proof in the refrigerator for 12-24 hours.

Second Proof. Turn the dough onto a tall rimmed 9 x 13 inch baking pan that has been greased with 2 tablespoons of olive oil. Note: This seems like a lot of oil but it's what will develop the signature texture of the focaccia. Using your fingers, press and stretch the dough out into all four corners of the baking pan. If you find that the dough keeps bouncing back / isn't stretching out easily, cover the whole baking pan with plastic wrap and let the dough rest for about 10 minutes before trying again. Repeat if necessary. Eventually you will be able to spread the dough to the whole pan. Cover the pan with plastic wrap and proof at room temperature for 2-3 more hours.

Bake the Focaccia. Pre-heat the oven to 425 F (220 C). Using generously (olive) oiled fingers, make divots throughout the dough, being careful not to pierce completely through. Finish by drizzling extra olive oil on top to fill those dimples, followed by a generous amount of flaky kosher salt and fresh rosemary leaves. Bake the Focaccia for 25-30 minutes, or until crispy golden-brown on top. Remove from the pan immediately and let rest on a wire wrack for at least 15 minutes before slicing and serving.

It's so easy to make this wonderful gluten free focaccia bread!  It's light and airy with a crunchy top and bottom crust. It's flavored with olive oil, rosemary, sea salt, and a light sprinkling of parmesan cheese.&nbsp;&nbsp;

Gluten Free Focaccia Bread

(455 g) Kim's gluten free BREAD flour blend

granulated sugar

tsp kosher salt

tsp rapid rise (instant) yeast

(600 ml) milk

tbsp butter, melted

about ¼ cup extra virgin olive oil

tsp sea salt

tbsp Parmigiano Reggiano

black pepper

In a large bowl, weigh bread flour, sugar, salt, and yeast.  Whisk to combine.  Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in the milk and butter.  Increase speed to medium and beat for 5 minutes.  

Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. You can use it immediately after rising, or refrigerate the dough for up to 7 days.

Pour about 2-3 tbsp of the olive oil into the bottom of a 12-inch cast iron skillet*  (See notes below)  

Dump half the dough** on top of the olive oil and add about 2-3 tbsp more on top of the dough.  Using your fingertips, dimple the dough and gently spread it to the sides of the skillet/pan.  Cover and let rise until a little larger in size, about 1/2 an hour.  (It won&#x27;t be doubled in size).

Preheat oven to 400 degrees.&nbsp; When dough has risen, sprinkle the rosemary, sea salt, cracked pepper, and Parmigiano Reggiano over the top and bake for about 25-30 minutes, or until golden brown.&nbsp;&nbsp;

Serve warm with pasta or use as a sandwich bread by slicing pieces in half horizontally.&nbsp;&nbsp;

Make the Dough. In a large bowl, combine all purpose flour and kosher salt. In another bowl, mix together warm water, instant yeast, sugar, and let sit at room temperature for 5 minutes. Note: This step is done to make sure the yeast is still alive — the only way this bread fails is if the yeast is dead. If you see foam starting to float to the surface, the yeast is alive. If not, use a new batch of yeast. After 5 minutes, add the yeast-water mixture into the flour and mix with a spatula until all water is absorbed and a rough dough forms. Note: Take time to make sure all the flour is incorporated. Check the bottom — unmixed flour can gather there. Cover the surface of the dough with olive oil, then cover the whole bowl with a damp towel and let proof in the refrigerator for 12-24 hours.

If you’re looking for a new way to elevate your bread-baking habits, then look no further. Bread, like many things, always tastes better in Italy and this focaccia will transport you to the beautiful Mediterranean coast of Genoa in the north west corner of the country. Adorned with fresh sprigs of rosemary, there are few more delectable treats than this. Contrary to what many people believe, focaccia is actually incredibly simple to make, so why not treat yourself and try out this recipe?

Our Easy Rosemary Focaccia Recipe

strong bread flour

dried fast action yeast (1 sachet)

2tsp salt

sea salt

rosemary, leaves picked

Place the flour in a large mixing bowl and add the yeast and the salt. Combine thoroughly. 

Make a well in the centre of the flour mixture and add about 2tbsp of your olive oil and 400ml lukewarm water, pouring it in gradually to create a sticky dough. (You may not need all of the water)

Lightly flour a clean work surface and place the dough in the middle. Knead vigorously for 5-10 minutes (add more flour as you go to prevent sticking). The dough should become soft and smooth.

Cover the dough in a bowl and leave to prove for about an hour or until it has doubled in size.

Grease a shallow roasting tin with a little oil. Stretch the dough to fill the tin. Cover with a tea towel and allow to rest for another 45 minutes.

Heat your oven to 220°C (200°C in a fan oven). 

Push your fingers into the risen dough in the tin to make dimples. Mix 1½tbsp olive oil with 1tbsp water and the tsp of flaked sea salt. Drizzle this mixture over the dough evenly and scatter over the rosemary, pushing the leaves into the dimples.

Bake your focaccia for about 20 minutes until golden and then drizzle over the last of the olive oil. Divide into squares and serve warm. Buon appetito!

Roasted garlic scented rosemary focaccia bread is perfect for pasta night or when you've got guests coming! If you're looking for something new to make during the holidays, let this rosemary focaccia bread be it. Follow the step-by-step recipe and see how easy it is to make!

Roasted Garlic Rosemary Focaccia Bread

water (105-110ºF to be exact)

(0.25 ounce) packet instant yeast (2 1/4 teaspoons)

3 3/4 cup flour, plus more (see notes)

olive oil,

rosemary (plus more)

garlic,

sea salt (for topping)

Add the warm water, sugar, and yeast to...

Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.

Meanwhile, add the flour, salt, 1/4 cup of...

Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.

Transfer the dough into a large bowl that...

Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.

Brush the remaining 2 tablespoons of olive oil...

Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!

Rosemary, roasted garlic, olive oil, and sea salt infuse this focaccia bread with rich, savory flavor.

Rosemary Focaccia Bread

(¼-ounce) package active dry yeast ((2¼ teaspoons))

cane sugar

all-purpose flour (plus more for kneading)

whole wheat flour

extra-virgin olive oil (plus more for brushing)

Roasted Garlic (optional)

red pepper flakes (optional)

In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.

In the bowl of a stand mixer fitted with a dough hook attachment, place the flours, salt, ¼ cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.

Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 50 minutes.

Coat a 10 × 15-inch rimmed baking sheet with the remaining ¼ cup olive oil. Punch the dough down, transfer to a lightly floured surface, and knead several times. Place the dough in the pan and press to spread it out to the pan’s edges. Flip the dough over and spread it to the edges again. Make indentations with your fingers, every few inches apart, all over the dough. Cover the baking sheet with plastic wrap and allow the dough to rise until it has doubled in size, about 40 minutes.

Preheat the oven to 425°F. Remove the plastic wrap. Cut the roasted garlic cloves in half and push them into the surface of the dough. Sprinkle with the rosemary, and red pepper flakes, and bake for 20 minutes, until golden brown.

This sourdough focaccia has a chewy and soft interior and a deliciously crispy exterior.

Sourdough Focaccia

strong all purpose flour or bread flour,

active

Tbsp coarse sea salt

Toppings

In the morning feed your starter so you...

In the morning feed your starter so you can use 120g of it once it has risen.For this dough it could be 35g starter, 70g flour and 70g water. This will make approximately 175g starter. 120g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored for the next time you need it.

When the starter has nearly finished rising, the...

When the starter has nearly finished rising, the main bread flour and water are combined in a bowl to autolyse.  When the starter is ready, add it to the dough along with the salt. Use wet hands to squish this together until well combined. Let it sit for 15 minutes.

Over a period of 2 hours, perform 4...

Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. In each set, stretch and fold the dough over 4-5 times, turning the bowl each turn. As each set passes, the dough becomes more and more elastic.

After the final stretch and fold the dough...

After the final stretch and fold the dough sits at room temperature (between 20-24 °C) for 2 hours before being transferred to the fridge for 8-20 hours.

The next day, remove the cold dough from...

The next day, remove the cold dough from the fridge and drizzle 3tbsp olive oil into a cast iron skillet. Both 26cm and 30cm pans work well. Alternatively use a 23 x 33cm (9x13 inch) rectangular baking pan.

Rub some olive oil on your fingers and...

Rub some olive oil on your fingers and push the dough out to fill the pan. The cold dough will likely spring back at first, so press what you can and then wait 10 minutes before continuing.

Once it has filled the pan, the dough...

Once it has filled the pan, the dough needs to rise and double until it is jiggly and puffy. This can take between 3-7 hours depending on room temperature. You can cover the dough at this point or, brush it with 1 tbsp olive oil to stop the dough drying out.

Preheat the oven to 210°C (410°F) fan-bake or...

Preheat the oven to 210°C (410°F) fan-bake or 230°C (446°F) regular oven.

Once the dough has risen, use greased fingers...

Once the dough has risen, use greased fingers to dimple the dough. Press in your favourite toppings and scatter over some coarse sea salt.

Bake the focaccia for 20-25 minutes until deep...

Bake the focaccia for 20-25 minutes until deep golden brown.

If using a cast-iron skillet, while it is...

If using a cast-iron skillet, while it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted out easily. Lift the bread from the pan and place it on a cooling rack. Serve warm or at room temperature.

https://mediavine-res.cloudinary.com/video/upload/scfujinpzvk9vhjb5xdf.mp4

This is step by step sourdough guide for making sourdough focaccia that has a chewy and soft interior and a deliciously crispy exterior

Step by Step Sourdough Focaccia

This fluffy focaccia bread is covered in a delicious herbed olive oil. This bread pairs perfectly with so many main course recipes. Enjoy!

Focaccia Bread

herbs de provence

pepper

garlic

bread flour (see note

instant yeast

olive oil (for

In a small sauce pan add the olive oil and salt. Stir over medium-low heat until it reaches 100-110°F. Add the dried herbs, pepper, and garlic and stir to combine. Remove from heat and let the mixture steep while you make the focaccia dough. 

Herb Oil

In the bowl of a stand mixer add the bread flour, salt, and yeast. Whisk to combine. Next add the olive oil and water. Mix with the paddle attachment until the ingredients form into a sticky ball. Change to the dough hook and mix on medium speed for 5 minutes, or as long as it takes to form a tacky ball. The dough should clear the bottom and sides of the bowl. If yours doesn’t clear the sides of the bowl, add a tablespoon of flour at a time until the dough does so. IF by chance the dough sticks to the bottom of the bowl a little bit, that’s ok. We just don’t want a dry dough. (My dough always cleans the sides and bottom of the bowl).

Transfer the dough to a floured work surface. Pat the dough into a rectangle. Grab both ends and stretch the dough until it’s twice it’s size. Fold it letter style, over itself to return the dough back to a rectangular shape. Spritz the top of the dough with olive oil or nonstick cooking spray. Cover the dough with plastic wrap and let rest for 15 minutes. 

Stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 15 more minutes. 

One last time, stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 30 more minutes. The dough should rise slightly during this time (but won’t double in size). 

Line a baking sheet with parchment paper and spread the ¼ cup of olive oil over the parchment (use your hands or a pastry brush), making sure the olive oil covers the entire surface. 

Transfer the dough to the baking sheet. Spoon half of the herb oil over the dough. 

Using your fingertips, dimple the dough, gently inching it to the a majority of the pan. The dough doesn’t have to fit into the corners at this time. Add more herb oil as needed to the top of the dough. You want the entire surface coated in oil. 

Cover the pan with plastic wrap and place in the refrigerator for 2 hours (or overnight if you wish) see note #2. 

Remove from the fridge. Drizzle remaining herb oil over the dough and dimple again. The dough should go to the sides and corners of the pan. Loosely cover with the plastic wrap and let sit at room temperature for 1 hour or until doubled in size. 

See note #3. About 30 minutes into the proofing, preheat the oven to 500°F. 

When ready to bake, remove the plastic wrap, place the dough in the oven and immediately turn the oven to 450°F. Bake for 10 minutes. Then, rotate the pan 180° and bake an additional 5-8 minutes or until the top is lightly golden brown. 

Remove from the oven and transfer the bread to a cooling wrack. Let cool for 15 minutes before slicing and servings. 

Dough

With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!

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The most viewed focaccia bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Bacon Bravo: Panera Copycat ...

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The most viewed focaccia bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine