Claire Saffitz Makes Soft & Crispy Focaccia | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to bake a soft and crispy focaccia from her cookbook Dessert Person, covering dough preparation, proofing, dimpling, topping, and baking steps.

From the video

Answers: How do you make soft and crispy focaccia from Dessert Person?

• Focaccia baking technique
• Bread dough mixing and kneading
• Proofing yeast dough
• Dimpling focaccia dough
• Garlic and rosemary focaccia topping

Ingredients

• Dry Active Yeast
• 1/4 cup Olive Oil
• 6 cups Bread Flour
• Kosher Salt
• Flaky Salt
• 1/2 cup Warm Water
• Garlic
• Rosemary
• Red Pepper Flakes

What it concludes

• Flour is the baking ingredient most prone to inaccurate measurement, so you should always weigh your flour.
• Using active dry yeast requires proofing the yeast in warm water to guarantee it is alive and will raise your bread.
• Baking focaccia on the bottom rack first helps achieve a crispy bottom, and moving it to the top rack helps brown the top.
• The dough can rise in the fridge for up to 24 hours for a more flavorful bread.
• This focaccia recipe stays good for a remarkably long time.