Soft and Crispy Focaccia is a classic Italian flatbread that dates back to ancient Roman times, where it was known as "panis focacius" baked on hot stones. In Italy it has become a staple of street food and home cooking, celebrated for its simple ingredients and communal sharing. The modern version highlighted by the YouTube channel Claire Saffitz x Dessert Person continues this tradition while adding a crisp, olive‑oil‑laden bottom.

Across Italy, focaccia varies by region: Ligurian focaccia is often thin, salty, and topped with rosemary; Pugliese focaccia may be thicker and dotted with cherry tomatoes; Roman focaccia al forno is sometimes stuffed with cheese. The Soft and Crispy Focaccia recipe blends the Ligurian crispness with a pillowy interior, reflecting a hybrid of these regional styles.

In Liguria, Soft and Crispy Focaccia is traditionally served warm, brushed with extra‑virgin olive oil, and sprinkled with coarse sea salt and fresh rosemary. It is often cut into finger‑sized squares and eaten as a snack, alongside olives or cured meats, or used to sop up soups and stews. The Claire Saffitz x Dessert Person version mirrors this serving style with a focus on a super‑crispy bottom.

Focaccia is a common accompaniment at casual family gatherings, outdoor picnics, and market stalls throughout Italy. It is also served during religious festivals such as Saint Joseph’s Day in some regions, where bread symbolizes prosperity. The Soft and Crispy Focaccia’s easy make‑ahead nature makes it popular for weekend brunches and holiday buffets.

Italian cuisine celebrates a spectrum of breads, from dense ciabatta to airy pizza crusts, and focaccia occupies a middle ground with its airy crumb and crisp crust. As a street‑food staple, Soft and Crispy Focaccia exemplifies the Italian love for simple, high‑quality ingredients like olive oil, sea salt, and fresh herbs, reinforcing the country’s bread‑centric culinary identity.

Authentic Soft and Crispy Focaccia uses bread flour, warm water for proofing, room‑temperature water, active dry yeast, kosher salt, extra‑virgin olive oil, fresh rosemary, garlic, and red pepper flakes. Acceptable substitutes include using all‑purpose flour for a slightly softer crumb, sea salt instead of kosher salt, and dried rosemary if fresh is unavailable, though the flavor and texture may differ slightly.

Soft and Crispy Focaccia pairs beautifully with antipasto plates featuring cured prosciutto, mozzarella di bufala, and marinated olives. It also complements hearty soups like ribollita, pasta dishes such as spaghetti aglio e olio, and robust sauces like ragù. The crisp bottom makes it ideal for sopping up extra‑virgin olive oil drizzles.

Common mistakes include under‑proofing the dough, which prevents the airy interior, and using water that is too hot, which can kill the yeast. Skipping the double‑rack baking method can result in a soggy bottom instead of the desired super‑crispy crust. Finally, not dimple‑pressing the dough before baking can lead to uneven topping distribution.

The Soft and Crispy Focaccia is done when the bottom is deep golden brown and sounds hollow when tapped, indicating a crisp crust, while the top should be lightly browned with a flaky, salt‑crusted finish. The internal crumb should feel pillowy and spring back gently when pressed. A kitchen thermometer reading of about 200 °F (93 °C) in the center confirms it is fully baked.

The YouTube channel Claire Saffitz x Dessert Person specializes in approachable, technique‑focused baking and comfort‑food recipes that blend classic culinary fundamentals with modern twists. Their philosophy emphasizes precise measurements, scientific reasoning, and making restaurant‑quality dishes at home, which is evident in the Soft and Crispy Focaccia’s methodical proofing and dual‑rack baking for optimal texture.