Soft and Crispy Focaccia
Soft and Crispy Focaccia is a medium Italian recipe that serves 8. 460 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 2 hrs 27 min | Cook: 12 min | Total: 2 hrs 54 min
Cost: $5.50 total, $0.69 per serving
Ingredients
- 6 cups Bread flour (high‑protein bread flour for strong gluten development)
- 0.5 cup Warm water (for proofing) (100°F / 38°C, not scalding)
- 2.5 cups Room‑temperature water
- 2.25 tsp Active dry yeast (1 packet (2¼ tsp) of active dry yeast)
- 2 tsp Kosher salt
- 0.5 cup Extra‑virgin olive oil (Divided: 0.25 cup in dough, 0.25 cup for greasing and topping)
- 3 cloves Garlic cloves (Minced)
- 2 tbsp Fresh rosemary (Finely chopped)
- 0.25 tsp Red pepper flakes (Optional, for a mild heat)
- 1 tbsp Flaky sea salt (For finishing)
Instructions
Proof the yeast
Combine the active dry yeast with 0.5 cup warm water (100°F/38°C) in a small bowl. Stir to dissolve and let sit 5 minutes until slightly foamy.
Time: PT5M
Mix the dough
In the stand mixer bowl, combine the bread flour, kosher salt, the proofed yeast mixture, the 2.5 cups room‑temperature water, and 0.25 cup olive oil. Start on low speed to hydrate the flour, then increase to medium‑high and mix for about 15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Time: PT15M
Rest the dough
Cover the bowl with plastic wrap or a damp towel and let the dough rest for 10 minutes. This relaxes the gluten before the final knead.
Time: PT10M
Develop gluten
After the rest, turn the mixer back on (medium‑high) and knead for another 10‑15 minutes until the dough is very smooth, elastic, and holds its shape when lifted.
Time: PT12M
First rise
Lightly oil the bowl with a drizzle of olive oil, cover, and let the dough rise in a warm place until doubled in size, about 1‑1½ hours (up to 2 hours in a cool kitchen).
Time: PT1H30M
Transfer and stretch
Generously oil the half‑sheet pan with the remaining olive oil. Turn the risen dough out onto the pan, gently stretch it to fill the pan (it will resist at first). If it springs back, let it rest 10 minutes, then finish stretching to the edges.
Time: PT10M
Second rise & dimpling
Cover the pan with plastic wrap and let the dough rise until it reaches the top of the pan, about 30‑45 minutes (or overnight in the fridge for more flavor). Then, drizzle the remaining olive oil over the surface, sprinkle minced garlic, chopped rosemary, and red pepper flakes. Using oiled fingertips, press deep dimples into the dough all over the surface.
Time: PT5M
Bake – bottom rack
Preheat the oven to 450°F (232°C). Place the pan on the bottom rack and bake for 5‑7 minutes until the bottom is golden and begins to crisp.
Time: PT5M
Temperature: 450°F
Bake – top rack
Move the pan to the top rack and continue baking 5‑7 minutes, or until the top is deeply golden, the rosemary is crisp, and flaky salt has melted into the crust.
Time: PT7M
Temperature: 450°F
Cool and serve
Remove the focaccia from the oven, let it cool in the pan for 5 minutes, then loosen the edges with a fish spatula and transfer to a cutting board. Cut into squares with kitchen scissors and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 9 g
- Carbohydrates
- 62 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: vegetarian, vegan
Allergens: wheat, gluten
Ingredient Substitutions
- Instead of Bread flour: All‑purpose flour (add 2 tbsp vital wheat gluten per cup)
- Instead of Warm water (for proofing): Lukewarm water
- Instead of Active dry yeast: Instant yeast (use 2 tsp, no proofing)
- Instead of Kosher salt: Sea salt
- Instead of Extra‑virgin olive oil: High‑quality vegetable oil (less flavor)
- Instead of Garlic cloves: Garlic powder (½ tsp)
- Instead of Fresh rosemary: Dried rosemary (1 tsp)
- Instead of Red pepper flakes: Cayenne pepper (pinch)
- Instead of Flaky sea salt: Coarse kosher salt
Equipment Needed
- Stand mixer with dough hook
- Kitchen scale
- Instant‑read thermometer
- Half‑sheet pan (13×18 in) with 1‑in sides
- Plastic wrap or damp kitchen towel
- Bench scraper
- Silicone brush
- Fish spatula or flexible metal spatula
- Oven with bottom and top racks
Critical Steps — Do Not Skip
- Proofing the yeast to ensure it is active
- Developing gluten through proper mixing and rest
- First rise until doubled in size
- Dimpling the dough before baking
- Baking on the bottom rack then finishing on the top rack for dual crispness
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil – it’s the star of this focaccia.
- For extra aroma, toast the rosemary in a dry skillet for 30 seconds before adding.
- If you like extra crunch, sprinkle a little coarse sea salt just before the final bake.
Troubleshooting
Yeast does not foam during proof.
The water may have been too hot; discard and start with fresh yeast and water at 95‑105°F.
Focaccia is dense and does not rise well.
Ensure the dough doubled in size during the first rise; if the kitchen is cool, extend the rise time or place the bowl in a warm oven (turned off with the light on).
Bottom is soggy, top not crisp.
Preheat the oven fully, bake on the bottom rack first, and use a well‑oiled pan. A hotter oven (450°F) is essential.
Dough sticks to the pan.
Generously oil the pan and your hands before stretching; use parchment paper if needed.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 4‑5 days.
Freezer: Freeze in a sealed bag for up to 2 months; reheat in a 350°F oven.
Room temperature: Best eaten the day of baking; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- After the first rise, cover the dough and refrigerate overnight for deeper flavor.
- Baked focaccia can be frozen in individual portions; reheat directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Soft and Crispy Focaccia in Italian cuisine?
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.
What are the traditional regional variations of Soft and Crispy Focaccia in Italy?
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.
How is Soft and Crispy Focaccia traditionally served in the Ligurian region of Italy?
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.
On what occasions or celebrations is Soft and Crispy Focaccia traditionally associated in Italian culture?
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.
How does Soft and Crispy Focaccia fit into the broader Italian cuisine tradition of breads and street foods?
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.
What are the authentic traditional ingredients for Soft and Crispy Focaccia versus acceptable substitutes?
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.
What other Italian dishes pair well with Soft and Crispy Focaccia?
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.
What are the most common mistakes to avoid when making Soft and Crispy Focaccia using the Claire Saffitz x Dessert Person recipe?
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.
How do I know when Soft and Crispy Focaccia is done cooking, especially with the bottom‑rack then top‑rack method described in the YouTube video?
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.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in, and how does its cooking philosophy influence the Soft and Crispy Focaccia recipe?
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.
Last updated: August 20, 2026
