Prep Time: 25 mins | Cook Time: 30 mins | Servings: 12 pieces
If you’re looking for a bakery-style focaccia with a crispy, olive oil-fried crust and a soft, airy interior, this Claire Saffitz focaccia recipe is one of the best homemade bread recipes to try. Popularized in her Dessert Person series, this high-hydration dough creates a pillowy crumb with a beautifully golden, crackly bottom that’s perfect for sandwiches, dipping into soups, or enjoying on its own.
The recipe requires a bit of patience because of the rising time, but the actual hands-on work is surprisingly simple. Once you taste the crisp edges and fluffy center, you’ll understand why this recipe has become a favorite among home bakers.
Why You’ll Love This Claire Saffitz Focaccia Recipe
- Crispy, golden bottom thanks to plenty of olive oil.
- Soft, airy interior with large open holes.
- Beginner-friendly despite the long fermentation.
- Perfect for sandwiches, appetizers, or dipping.
- Easy to customize with herbs, garlic, olives, tomatoes, or cheese.
Ingredients
For the Dough
- 1 packet (2¼ teaspoons) active dry yeast
- ½ cup warm water (about 105°F / 40°C)
- 2½ cups room-temperature water
- 6 cups bread flour
- 2 tablespoons kosher salt
- ½ cup extra-virgin olive oil
For Topping
- ¼ cup extra-virgin olive oil
- Fresh rosemary
- Flaky sea salt
Optional toppings
- Roasted garlic
- Cherry tomatoes
- Kalamata olives
- Parmesan cheese
- Fresh thyme
- Red pepper flakes
Equipment
- Stand mixer (recommended)
- Large mixing bowl
- Dough scraper
- Half-sheet baking pan (18×13 inches)
- Kitchen scale (optional but helpful)
How to Make Claire Saffitz Focaccia Recipe
Step 1: Activate the Yeast
Combine the warm water and yeast in the bowl of your stand mixer. Let it sit for about 5 minutes until slightly foamy.
Step 2: Mix the Dough
Add the remaining water, bread flour, kosher salt, and olive oil.
Mix on low until combined, then increase to medium speed and knead for about 5 minutes until the dough becomes smooth and elastic.
Don’t worry—it will still be extremely sticky.
Step 3: First Rise
Transfer the dough to a generously oiled bowl.
Cover and let it rise until doubled in size, about 1½ to 2 hours depending on room temperature.
Step 4: Fold the Dough
Using well-oiled hands, gently stretch and fold the dough over itself several times.
This strengthens the gluten without additional kneading.
Step 5: Transfer to the Pan
- Coat a half-sheet pan generously with olive oil.
- Transfer the dough to the pan and gently stretch it toward the corners.
- If it springs back, let it rest for 15–20 minutes before stretching again.
Step 6: Second Rise
- Cover the pan loosely.
- Let the dough rise until puffy and bubbly, about 45 minutes to 1 hour.
Step 7: Dimple the Dough
- Drizzle the remaining olive oil over the dough.
- Using your fingertips, press deep dimples across the surface.
- Sprinkle generously with rosemary and flaky sea salt.
Step 8: Bake
Bake in a 450°F (230°C) oven for 25–30 minutes until deeply golden brown with crisp edges.
Cool for at least 15 minutes before slicing.
Tips for the Best Focaccia
- Use bread flour for the chewiest texture.
- Resist adding extra flour—the dough should be very wet. Community bakers consistently note that Claire’s dough looks almost like batter at first, and that’s expected.
- Be generous with olive oil to achieve the signature crispy crust.
- Oil your hands instead of flouring them when handling the dough.
- Allow the dough to fully proof for maximum air pockets.
- Bake on the lower oven rack first for a crisp bottom.
Delicious Topping Ideas
Try changing the flavor with:
- Rosemary & flaky salt
- Garlic & Parmesan
- Cherry tomatoes & basil
- Caramelized onions
- Kalamata olives
- Everything bagel seasoning
- Jalapeños & cheddar
Storage
Store leftover focaccia in an airtight container for up to 3 days at room temperature.
Reheat slices in a 375°F oven for 5–8 minutes to restore the crispy crust.
Freezing
- Cool completely.
- Slice into portions.
- Wrap individually.
- Freeze for up to 3 months.
Reheat directly from frozen in a 375°F oven for about 10 minutes.
What to Serve with Focaccia
This bread pairs wonderfully with:
- Tomato soup
- Pasta dishes
- Olive oil and balsamic vinegar
- Charcuterie boards
- Caesar salad
- Italian beef sandwiches
- Grilled vegetables
Nutrition Information (Per Serving)
Approximate values based on 12 servings.
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 36 g |
| Protein | 6 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |
| Potassium | 70 mg |
| Fiber | 1.5 g |
| Sugar | 0.5 g |
| Calcium | 10 mg |
| Iron | 2 mg |
| Vitamin A | 2 IU |
| Vitamin C | 0 mg |
My Experience With This Recipe
I’ve made this focaccia several times, and it never disappoints. The dough is quite sticky at first, but that’s what creates its light, airy texture. The crispy olive oil crust and soft, fluffy interior make it one of my favorite homemade breads, and it’s delicious served warm with soups, pasta, or simply dipped in olive oil.
Frequently Asked Questions
Why is the dough so sticky?
This recipe uses a high-hydration dough, which creates the signature airy crumb. Avoid adding too much flour, as it will make the bread denser.
Can I make the dough overnight?
Yes. After mixing, refrigerate the dough overnight for even better flavor. Allow it to come closer to room temperature before shaping and proofing.
Do I need a stand mixer?
No. You can mix by hand with a sturdy spoon and use stretch-and-fold techniques during the first rise.
Can I use all-purpose flour?
Yes, but bread flour produces a chewier texture and better oven spring.
Why didn’t my focaccia develop large bubbles?
Common reasons include under-proofing, inactive yeast, or handling the dough too aggressively after rising.
Conclusion
This Claire Saffitz Focaccia Recipe delivers everything great focaccia should have: a crisp, deeply golden crust, a tender and airy interior, and rich olive oil flavor. Although it takes several hours from start to finish because of the proofing time, the process is straightforward and forgiving, making it an excellent recipe for both first-time bread bakers and experienced home cooks.
Whether served alongside dinner, transformed into sandwiches, or enjoyed warm with olive oil, it’s a recipe you’ll come back to again and again.
Claire Saffitz Focaccia Recipe
Ingredients
Equipment
Method
- Combine the warm water and yeast in the bowl of your stand mixer. Let it sit for about 5 minutes until slightly foamy.
- Add the remaining water, bread flour, kosher salt, and olive oil.
- Mix on low until combined, then increase to medium speed and knead for about 5 minutes until the dough becomes smooth and elastic.
- Don’t worry—it will still be extremely sticky.
- Transfer the dough to a generously oiled bowl.
- Cover and let it rise until doubled in size, about 1½ to 2 hours depending on room temperature.
- Using well-oiled hands, gently stretch and fold the dough over itself several times.
- This strengthens the gluten without additional kneading.
- Coat a half-sheet pan generously with olive oil.
- Transfer the dough to the pan and gently stretch it toward the corners.
- If it springs back, let it rest for 15–20 minutes before stretching again.
- Cover the pan loosely.
- Let the dough rise until puffy and bubbly, about 45 minutes to 1 hour.
- Drizzle the remaining olive oil over the dough.
- Using your fingertips, press deep dimples across the surface.
- Sprinkle generously with rosemary and flaky sea salt.
- Bake in a 450°F (230°C) oven for 25–30 minutes until deeply golden brown with crisp edges.
- Cool for at least 15 minutes before slicing.
Notes
- Use bread flour instead of all-purpose flour for the best chewy texture and airy crumb.
