Claire Saffitz Makes Soft & Crispy Focaccia | Dessert Person

[@CSaffitz]

Hey folks, thanks for watching!! Feel free to let me know which recipes from Dessert Person you'd like me to make in future videos!

[@chavem]

ALL OF THEM no but for real I'm just glad to see you again in my feed

[@sushmarao3250]

I'd love to see you make your favorites first !! And welcome backk claire we missed you 💓

[@Ethan-im3kr]

Can you please try the Almond Butter Banana Bread! I really want to bake it soon and want to learn form the expert 😅

[@snorrisigursson6379]

I know you already did this on Instagram but a video on how to make the blood orange cake that is on the cover would be fantastic!

[@nitzanasuline3475]

I want to buy to book so much! But I don't think the publisher ships abroad :((

[@WhitneyAvalon]

What a cute theme song animation! So glad your cookbook’s here.

[@renegade_legend2583]

Reminds me of Doug from the 90s.

[@zekelawrence6792]

I love all the attention on that kitty! 😻

[@sotnasleinad5688]

k

[@ijlalamin1657]

Agreed

[@JamiePaige]

ive been waiting for this for MONTHS

[@christinez371]

We need more cooking vids Jamie!

[@ReclinedPhysicist]

Lol, I only found out about it yesterday and I've been waiting for it ever since.

[@mariaverina]

I know my level of fangirl is so damn high RN😩

[@KarenSLCorreia]

Hey Jamie! So cool to see you here!!

[@fritzk3627]

Same!!!

[@tati.l.]

omg the opening credits, I can't with the cuteness.

[@Lamefoureyes]

Super adorable

[@CodeNY]

And the little pop up Claires! Love it

[@charlottepurcell23]

And her cat!!! So cute!!!!

[@scottduenasii1833]

"What the hell, I'll just eat some trash." - Jerry Seinfeld

[@melissastrong95]

Just made this, SO delicious. I used dry rosemary and worked great. Ps: the water is missing in the written recipe in the description, it's 1/2 cup for the yeast and another 2 1/2 cups for the mixture

[@learntoart1280]

Thank you! I realized right away it was missing, but since proportions are critical, I needed an amount.

[@jimmyc3904]

Thanks i came looking for this comment :)

[@Ryu-lg9yq]

Thanks!!

[@grregrob]

710 grams total

[@GavSaysPogMoThoin]

Water: 113g for the yeast mix 568g for the rest

[@canberkemri636]

I would die for Claire from her home kitchen...

[@MrAliFranca]

IWDFCFHHK

[@henriquejambu]

This comment killed me

[@bodyofhope]

The cult rises again!

[@christineac1007]

😂😂😂😂😂

[@Missmethinksalot1]

Make this the next think

[@mscheezburger]

I’m in the middle of finals and Claire’s return to the Internet is my reason to keep going.

[@luciamelicce9298]

Same

[@Andy_Tx]

I can not describe how much I've missed hearing claire talk about food

[@sotnasleinad5688]

k

[@avrildelarocha3698]

SAME! and Solah shes doing videos with Andrew Rea

[@Tjeansoul]

Claire being able to curse, talk about her personal life, not stress, be goofy, and cook to her own tastes. So much yes, let’s gooooo.

[@jacksparrow345]

Legit almost started crying as soon as this started. Hearing Claire's voice again is like getting a hug when you need it the most. So glad to see her again

[@samanthaarbeit7496]

SAME I started crying once I saw her intro

[@joshuathomas4830]

Absolutely had that gut feeling and watery eyes.

[@AskMiko]

Loved the intro.... it’s like seeing a favorite cousin in a pre-COVID world!

[@TravelingStacker]

How TF are you going to cry over a video of an internet personality? Really?

[@zekelawrence6792]

SAME! she's incredible, I'm so glad her book is out!

[@MarkBalahadiaOfficial]

So coming from an avid home baker, Claire has some amazing tips and tricks to baking that are just so helpful. She was entertaining on Bon Appetit but now she’s showing the world why she’s an excellent chef/baker instead of trying to re-create junk food that isn’t really applicable to people wanting to cook at home. Plus, her leaving Bon Appetit shows that she has enough self-respect and mutual respect for her POC colleagues to realize that Bon Appetit was also holding her back from doing what she *should* be doing on KZbin. I’m happy to finally see her again!

[@toomuchiridium]

100% with you here! I'm so proud of her deciding to take things in another direction! I'm so excited for what she does in the future. ❤️

[@nicolerising3449]

I was surprised to see her independently, then it instantly clicked. Subscribed.

[@robbinsnest6163]

Why are people using terms like POC? How is that any different from "colored people"? Maybe I'm missing something but I have not referred to them by either. Sorry, it just sounds weird. 🤷🏼‍♀️

[@pocketofsunshine47]

​@@robbinsnest6163 "People of color" is person-first terminology, so instead of defining someone as "colored" they are referred to as a person who happens to be Black, Asian, Indigenous, etc. "Colored people" is also rooted in segregation-era America and many people would prefer to use other terms. POC is also preferred over "non-white" because the latter term puts emphasis on white people being the "norm" (ex. white vs. non-white people). I hope this helps :)

[@breanagarbiel]

I would die for Claire from the Dessert Person home kitchen

[@moxiousch]

Not this again. I'm sorry, I know you probably mean well, but this is classic parasocial bs (even if it's a meme).

[@jacobwoeb]

i love it

[@evmcelroy]

@@moxiousch , huh? Parasocial? Huh?

[@thecharlieramirez]

@@moxiousch let people have their fun, geez.

[@Caidezes]

@@moxiousch Hey. Don't be a killjoy. People aren't serious when they bring up that joke.

[@Skibbityboo0580]

I feel like I owe Claire an apology. Turns out that I did not need to see her suffer through crazy problems to be entertained by her.

[@enderwiggins8248]

For real

[@Newuser000]

but like, I miss that series like sooooo much. but this is good.

[@OrigamiMarie]

@@Newuser000 I miss the early part of that series, where she had more freedom to make an interesting variation on a packaged food, and invented techniques to get there. The later part, where everybody chimed in with their favorite part of the food, and all of those requirements meant that she just had to do a perfect recreation, and her trying to replicate factory methods at home, were just kinda sadness for me.

[@chenaraseepersad3482]

I like her so much more now

[@Anna-ou9dh]

@@OrigamiMarie i just started watching a couple of the later series and was thinking the same, that it would be great if she just concentrated on the gourmet vs a 'perfect' recreation. I look forward to watching the earlier versions :).

[@Onlymetoday]

Claire is so funny in the most casual way, without even trying. When she talked about her cat being handsome and then to cut. So cute. Missed her working her magic.

[@Fanzindel]

That’s exactly why I was thinking ❤️❤️❤️❤️

[@elaine-gc5uv]

it's the way claire saffitz is the glue that's keeping everything from falling apart

[@NB_703]

She’s like the gluten in our lives ❤️

[@kpacubo.]

@@NB_703 this comment... 😂😂😭

[@MichaelAlthauser]

That opening animation is so heartwarming and makes everything better. 10/10 would watch again.

[@lisapelas8404]

Hi I’m lisa... nice comment would you like to be friends

[@tabitha2397]

claire fishing bread out of the trash to eat with her mom is the kind of mother-daughter bonding moment i need

[@moboxgraphics]

😭 So happy to see you and Vinny back!

[@recoil53]

Nice catch on Vinny, I missed that. So now we know where he went after Babish.

[@moboxgraphics]

@@recoil53 Did he go to babish and then leave them or maybe he freelances for all the ex-appetite independent shows?

[@recoil53]

@@moboxgraphics At first it was only known that he went to Babish after BA - that was when Babish was doing "Being with Babish". After that people said he left. I'm sure he freelances, but there hasn't been word that he's done anything else.

[@FredyeahEternal]

You might be more knowledgeable of the BA staff than i am, is Alex Lau, the photographer, the same Alex photographer that used to show in camera from time to time on BA?

[@FredyeahEternal]

Literally took me shorted to google it than to write the last comment, yeah, Alex Lau is also former BA staff

[@XirouSamaX]

Producer/Director: Vincent Cross My heart is so happy

[@DuyNguyen-yx2vd]

VINNIE!

[@mahirastogi711]

Who's that??

[@XirouSamaX]

@@mahirastogi711 watch "its alive" on bon appetit

[@mahirastogi711]

@@XirouSamaX oh so the director of bon appetit is directing this as well right?

[@mahirastogi711]

@palka two former BA test kitchen ppl are reunited 😅

[@Sdority905]

Things I love about this: 1. The intro - so happy that Claire got this animation to show how awesome she is 2.Claire deviating from her own recipe 3. Claire drinking water with her pinky up and then asking (about her own cat who has a name) "what's that cat doing?" 4. Giving a shout out to Hawa's book. Claire is the best. If you didn't know it already this video proves it.

[@sotnasleinad5688]

k

[@karenjanvier4482]

Just bought my daughter “Dessert Person” for her birthday. So far she has made this Soft and Crispy Focaccia, chocolate chip cookies, chocolate buttermilk cake with silkiest chocolate butter cream and the walnut maple buns. She is planning on making every recipe this summer and I couldn’t be happier.

[@Eku_Sas]

That's so cute!

[@tati.l.]

I Will Disable Adblock for Claire from Claire's Home Kitchen.

[@kirstyr6945]

This comment alone got me to disable mine!

[@JotaC]

That's the highest possible show of love

[@panda-san5768]

#IWDAFCFCHK

[@yesayagalatia5707]

Thanks, you just inspire me to not skip 30 seconds ads or Even 2 minutes ads only for claire 😂🙏

[@bushidobrown9857]

Get youtube premium, no ads and the people who make the free content you watch get more money

[@solera_a]

I would love to see the "failed" bakes like the over-proofed one as examples of what happens if you don't do things correctly!

[@Keepfaithholdon]

Yes! Not si many shows failures in the kitchen

[@dancingrockets]

Same!

[@ardentdfender4116]

I think I would too so we all could learn from it.

[@kristinannnnxo]

Same!! That would be such a great addition to the videos or maybe its own video?? Either way, great suggestion!

[@jlarnold24]

Agreed! Most of the time I make her recipes they’re great but I failed at her chocolate cake recipe and would love to know where I went wrong.

[@Rodrigoo124]

I can't believe Claire Saffitz from Her Home Kitchen's comeback will end this pandemic.

[@lisapelas8404]

Hi I’m lisa... nice comment would you like to be friends

[@vigilantcosmicpenguin8721]

I always knew Claire had magic powers but this is more than I ever imagined.

[@coolboy2153]

Instead of "Claire Fact:" it should say "For Clairity:"

[@CRAETION_]

great suggestion

[@kevin_woodford]

Claire-ification

[@cferejohn]

Claire and Present Danger?

[@coolboy2153]

@@cferejohn Only if it's a warning, like when dealing with hot sugar solutions and stuff

[@MetaMarcy21]

@@kevin_woodford this is it.

[@kyl6864]

The editing, cinematography, the animated intro, the intro song, Felix, Claire's warm personality, her knowledge, delicious recipes. I've never sub a channel so fast, so happy she's back!

[@jdp17]

There aren't enough words in the English language to express how excited and satisfied I am to have Claire back on KZbin again.

[@starryskies9655]

Claire is back? She has a book?? There are animations now??? This popping up in my recommendations made my day.

[@AccAkut1987]

It just appeared in autoplay after a Babish Universe video on my TV. One with Sola.

[@mayarosales09]

This IMMEDIATELY lifted my mood like you wouldn't BELIEVE

[@emikoch5096]

Serotonin boost

[@mayarosales09]

@@emikoch5096 I love free serotonin

[@SeverusSnape19609]

I would die for Claire no matter which kitchen she is in

[@mel_mars]

Did anyone else also just get an instant rush of serotonin seeing Claire on youtube again?

[@manometians]

Made this last night and oh my god it was soooooo gooood! Huge hit with everyone! I used fresh rosemary, cherry tomatoes and garlic from my garden and flaky salt for the topping. I let it rest over night in the fridge, took it out about an hour before dinner let it come to room temp, then dimpled, topped, baked and enjoyed thoroughly! Thank you Claire!💖💖💖

[@natalieevans7311]

Claire and Vinny working together again is exactly what 2020 needs

[@vigilantcosmicpenguin8721]

Vinny coming back is like the return of the best character from earlier in the show. This is a great season finale.

[@azbutterfield2026]

Claire fishing discarded food out of the trash and eating it like a raccoon is why she will always be not only one of my favourite chefs but one of my favourite people alive.

[@sotnasleinad5688]

k

[@Nathouuuutheone]

Watch out, mr "that's parasocial bullshit" is gonna come tell you you can't like Claire

[@cheesecake13448]

@@Nathouuuutheone i literally clicked on the replies just to see if he said anything lmao

[@daylendbristol7012]

Claire Saffitz, Pastry Chef, Raccoon, Harvard graduate

[@helloitsmemissjane]

Us: omg we miss you claire! Claire within 2 mins: i ate food from trash Truely we missed you Miss C!

[@philipjrcourteney5187]

For some reason The Algorithm stopped showing me cooking tutorials a few years back, when this popped up I was so happy! Great content, and I'm so glad you're away from the other channel :D

[@niek7422]

This feels more like a bon appetit video than a recent bon appetit video

[@stormpilot6330]

bitch u right....the vinny magic

[@blackmoor40k]

Also has 3x the views of one of their woke videos.

[@greeneyesgirl467]

The realization that I didn't even notice Bon Appétit was still making videos till now... 🤔

[@xXEGPXx]

@@blackmoor40k Yknow she left because she is "woke" right?

[@CoreyWillems]

@@blackmoor40k more views that their last 6 vids combined lol

[@VictorMartinez-dw6dt]

Claire is back!! But also Vinny Cross! "Who better than us huh, Vinny?"

[@thisiskates]

Omg Vinny’s back?!?!? 🥳🥳🥳🎉🎉🎉 Can’t get better than this.

[@celiazamarripa3375]

Wait....it’s the same Vinny?!?!?

[@wanderesss]

@@celiazamarripa3375 yup

[@ardentdfender4116]

I got a great laugh out of this. What’s up Vinny!

[@lisapelas8404]

Hi I’m lisa... nice comment would you like to be friends

[@mdctenga]

We all love Claire, but I cannot understate how great it feels to have Vinny as producer/director.

[@michaelvogels9905]

WAIT WHAT. thank u for alerting me to this

[@midnighttaco8046]

didn't Vinny go to work for Binging with Babish?

[@grey3414]

Vinny? Wot? *screams inside*

[@mm9773]

Vin? Vincenzo? Who’s better than us Vinny?

[@seeleenamohammed7725]

Check the description box. It says Vincent Cross for producer/director

[@vivekteega]

Since water is not mentioned, here are the measurements( picked them from Claire's book) : 113g for the yeast mix 568g for the main dough mix That makes for a 87% hydration dough

[@samuraibat1916]

Big. Thank you.

[@Drvudoo]

Tried this recipe 3 times and dough is very wet. It doesn’t hold on the dough hook at all. When I measure 6 cups of King Arthur bread flour it comes out to 840 grams each time.

[@Silva_Surfr]

@@Drvudoo The bag of King Arthur flour (and most other flours) will list a cup as 120grams (6 cups x 120 = 720). Did you add an extra cup to get 840?

[@Drvudoo]

@@Silva_Surfr I tried the recipe at 720g and it's wet with no body. I have seen 2 other KZbinrs make this recipe and they had the same wet, poolish like dough too. When I measure 6 cups it weighs 840g. The dough break part when it's pulled. The end product is fairly dense, not light and fluffy. This might be the way its supposed to be.

[@suzybain2011]

Claire says in the video that 1/2 c water is for the yeast than 2.5 more into the dough. That is 3 cups OR 720 g of water. The you tube notes call for 780g of bread flour for a WHOPPING 92% hydration. That’s a big nope over here. Added enough bread flour to get it down to 85% and the recipe worked as described in the video. So the numbers from the recipe make way more sense. Thanks!

[@Monk018_CS]

Claire repeatedly saying "It's Alive" and Vincenzo doing the producing makes my heart happy

[@dwaynezilla]

Oh damn! Thanks for mentioning that. I've been missing some Vincenzo!

[@1991cherrypie]

Oh my God, I just commented the same thing in someone's post!

[@rafaelmanzo9497]

I like to imagine that if Vinny had been working at BA when the exposé happened, that Vinny would've left too in solidarity💙😌 ....(unlike Brad and the others) 😑

[@dylansnow95]

I'm so happy Claire has her own channel and is working with Vinny, we all need more Claire during this horrible year.

[@Ramberta]

hear hear!!!

[@nottheone582]

claire is the medicine to soothe these pandemic holiday woes!

[@sevagbalian8786]

Hopefully Claire will finally realize we would all die for her.

[@bodyofhope]

I'm already dead seeing this upload 💀 Yay!!!

[@pizzadoog]

Please cherish your own life ☺️

[@VashtiPerry]

Uuhhh no...

[@Lucy.andress]

I bought desert person when it came out made this recipe and now I have moved out and am gonna whoo my bf with it but I lost the book so I will be buying a new one with the money I get from my birthday today. Thank you Claire for making me seem like a god with this recipe.

[@margarett_b]

15:40 Can we appreciate Claire is helping other authors while she's promoting her own book? She is just the greatest

[@neolexiousneolexian6079]

Ikr! Like, the cynic in me understands this series as just a very effective way of promoting her own book, but it's very confused that she's promoting someone else's book instead.

[@margarett_b]

@@neolexiousneolexian6079 She promoted both and that's lovely ;)

[@hadriatorres]

I was just about to comment about this! I really loved that she did that.

[@JL-up5sy]

I wonder if her book publisher is producing this series.

[@cicib526]

Ahhh to hear Claire’s voice again talking about food is so lovely and calming

[@GaeFootballClub]

this is what i need, Claire in her element with no stress

[@annabelledionisio7018]

so I just made this recipe,, like it’s currently cooling out of the oven,, and it is great. I’ve never made bread before and I feel insanely accomplished. life is good!!

[@Tsukuyomiful]

YES! She can actually cook things that she wants to now! Not just doing 'Gourmet' versions of everything and being stressed.

[@AllThePeppermint]

Tsukuyomiful, Right!? And my heart ached for her every time she got sick, because high sugar weakens the immune system. Her job was literally making her sick. Stress makes the immune system even weaker.

[@nottheone582]

doesn't claire seem happier now?? i adore her

[@nodezsh]

@@nottheone582 If what she said was true, she probably suddenly got a lot of free time for herself right after publishing the book, so she must be more relaxed. Apparently developing recipes for a cookbook takes a whole lot of time, and there's like what, 100 recipes in the damn book? And it's a best seller too. Phew.

[@joshua.tiudic]

I have a feeling Gourmet makes got to the point where the producers/directors were choosing snacks that they knew too well would be impossible to make "better". The show turned into "Claire tries to build a laboratory to try to get close to recreating this candy and fails". I've always wanted to see more episodes like the pop tarts one - she was able to actually create a GOURMET version of pop tarts. She was so happy that episode. It's really nice to see her do what she loves now.

[@nodezsh]

@@joshua.tiudic I share the sentiment. She started with stuff like Twinkies because they're a pastry, that makes sense, she did an excellent job and it was fun. Then BA got greedy. There was no good reason for making her do Pop Rocks. She knew it wasn't possible, she told everyone it wasn't possible, and well, it just wasn't possible, but she was made to try anyways and the episode got the same title pattern as the other episodes that sorta implied that she had succeeded. (side note, if they wanted to do that stuff they needed a food scientist, not a baker dammit) In the end, they didn't care about Claire's explicit and loud concerns and requests. They just cared about the views. When you're told to do the one thing you said you couldn't do, and made to try anyways… just, just don't do that, please. it's just so selfish.

[@slashbat2375]

Good parts of this channel: -Claire -The amazing intro -Claire -Great quality for starting out -Claire -Amazing recipe -Claire

[@vigilantcosmicpenguin8721]

-Claire -Felix -Claire -Good bread -Claire -Vinny is doing the camera -Claire -Claire supporting Hawa's book at the end -Claire

[@DreadDeimos]

Also, timing. I've skipped a lot of Bon Appetit videos because I don't have time to watch 30+ minute videos and 10-15 hits the perfect spot (at least, for me).

[@slashbat2375]

@@DreadDeimos that's true but I think your list missed some Claire

[@dwaynezilla]

Don't forget Vincenzo!

[@Jesterisim]

also vinny!

[@atran071]

I love the animation in the show intro and Felix is adorable.

[@laurabiscaro8135]

I made this recipe today and it's sooooo good! Couple of points, though: before making it, I saw that some people in the comments were having trouble with the flour quantities, so I decided to measure it in cups while using the scale, and I ended up with roughly 825g, maybe a little more than that. And that amount was perfect for me, the dough pulled away from the sides of the bowl as it was kneading, just like Claire's, and the texture after it was baked was bubbly and chewy, very delicious. Another thing that I'd like to point out is that the recipe asked for 17g of kosher salt, since I only had normal table salt, I decided to use 10g, and it was definately undersalted, so I'd recommend going with either the full amount or, at least, 15g. Overall, one of the best focaccia recipes I've ever made, go Claire! :)

[@jmoricca1]

Yeah. With there being no water measurement in metric, I use the 3 cups of water but the 780g of bread flour gives me pancake batter lol… i usually end up with 825-850g of flour

[@andrewg2998]

Thanks for your notes. I had trouble my first time around with following her.

[@kasgrieve9741]

Honestly this is like the best christmas present and that animated intro was so heartwarming!

[@girlygator404]

I love that she highlighted someone else's cookbook at the end. I'm always looking for new recipes and good cookbooks and it was nice to see her showing her appreciation for someone else's work too.

[@Nikaaay]

I WOULD DIE FOR CLAIRE WHO LEFT THE BA TEST KITCHEN

[@lrizzard]

for

[@brettjarboe5182]

I see a woman of culture

[@mildly_edgy4210]

I WOULD ALSO DIE FOR CLAIRE WHO LEFT THE BA TEST KITCHEN

[@chandhrutandem]

What color will you dye?:3

[@person1232]

#IWDFCWLTBATK!

[@judyt5542]

Made this yesterday and let it cold rise in the fridge last night. Just baked it. By far the hardest part of this recipe is liberating it from the sheet pan. You’d think with all that oil nothing would stick!?! I burned off enough calories getting it out in one piece that i can have 2 servings. It smells divine and can’t wait to dig in with dinner tonight.

[@SonaraRuna]

This will probably be buried, but I just wanted to let everyone know that Vinny produced and directed this video! EDIT: Originally said that Vinny "edited", but he produced and directed.

[@mysterylobster]

It looks like he produced and directed it, not edited

[@roseaverina]

he actually produced and directed it! u can see in the video's description. the editor is someone else haha

[@imiguifurr]

Who is vinny??

[@melaniebagwell]

VINCENZO!

[@roddammit5510]

Now we're fuckin talkin! My dude Vincenzo!!

[@EllenOzHealth]

A whole channel of Claire 😭😭😭 what did we do to deserve this gift?!

[@jase_allen]

We survived the utter crapstorm that is 2020.

[@Rena-ej7vv]

@@jase_allen ... playing fast and loose with the word survived

[@maru-yay]

2:25 Claire thinking about changing the recipe, even if it's a Claire recipe, is such a Claire thing to do

[@inmyglowupera]

I’ve never been the type of person to buy cook books because recipes can vary a lot so I like to just look up recipes online so I can read reviews and see what alterations people may have done, but I’m 100% buying this book. I feel like her recipes would be on point

[@Wabafoodle]

This video rinsed my soul, washed my face, watered my crops and gave me hope for the future. Also, for some reason, I'm now craving bread.

[@HelloKittysFriend418]

this, very much this

[@xolohasagodcomplex]

this cleared my skin, helped get my grades up, helped me get a mans, cured my anxiety, and everything in between. thank you claire 🥰

[@juliajolina]

no one is surprised that claire deviated from *her own recipe*

[@daniellemhall1358]

Lol yeah 😁😁

[@MrSmitheroons]

I have written down exactly one recipe, and I never make it exactly the same anyway. (It's not "my recipe" because it was a collaboration with family members, but same deal.)

[@mariahammill]

I deviate from my own recipes all the time. I like to think of them as guides, lol.

[@naomeilam]

HAHA

[@msings998]

All cooks really tend to hate writing recipes because it's about what works for you at the time. This is mostly about taste tho. BUT when it comes to baking, it's usually about precision when it comes to flour and leavener and stuff, when it comes to the flavor, I get the deviation from the recipe 😂

[@ahnadiri]

INGREDIENT MEASUREMENTS IN METRIC UNITS: 870g bread flour* 708ml water (118ml for proofing +590ml more) 7g yeast 17g salt 110g EVOO + 55g for topping (101ml + 60ml if measuring by volume) *The amount of flour listed in the description was listed as 780g, not 870g. However, a lot of people including myself found that 780g produced a dough that was far too sticky and wasn't firm enough to develop gluten, resulting in a flat dough that didn't rise properly in the oven. I tried making it with 870g and it came out infinitely better. The listed weight of flour online ranges from 120g all the way to 145g which probably explains things. It might also depend on the brand of flour used/altitude etc so do take with a grain of salt and see what works for you. For reference I made this at approximately sea level using strong bread flour.

[@donshults7772]

This is why it's vital to list the hydration percentage. The weight of liquid divided by the weight of the flour

[@donshults7772]

According to the video, Claire uses 3 cups of water, which is 710 grams and 6 cups of flour, which is 720 grams. The hydration percentage from this video world thus be 98.6%

[@catherineahern3018]

Thank you!! I tried to make this yesterday and every step I kept saying "this doesn't seem right" but everywhere on the internet said that it's supposed to be a sticky dough.. but surely not that sticky!! Wound up with a sad oily flat bread. The only other thing I could think was maybe adding the flour slowly- but more flour makes more sense!

[@ahnadiri]

@@catherineahern3018 i'm sorry you had to learn the hard way, but that's the way of the world. Good luck on your next attempt, don't let it deter you

[@Cashcash69]

@@catherineahern3018 did u mix it for long enough

[@ethancaldwell2422]

I'm glad Claire is able to do this. She seemed very stressed at times while working at BA. I'm excited to see where she takes this new project!

[@grosebud4721]

I think the only thing keeping her sane was her working relationship with most of the other test kitchen staff

[@kaylac4980]

This is exactly what I needed today. I would die for Claire from her home kitchen.

[@allysmootwinters8613]

this was literally 16 minutes of straight dopamine for me

[@kalis856]

Me2 me2

[@notreallyhim]

Simp

[@PG-qn8od]

sameeeee omg ♥

[@skipper.buchanan]

Just tried this recipe for the first time and it turned out perfectly. If anything the humid Florida climate made it even spongier. Absolutely fantastic.

[@mondedemon1032]

I was so shocked when Claire said, "Holy shit" I love that this isn't on BATK channel.

[@Tobberoth]

@@Coffeegirl739 Vincent does not work for BA anymore.

[@HeraldHealer]

Claire's left BA. She's done a few interviews/given statements.

[@lettersnumbersandperiods5250]

Yeah it just seems like the whole team is former BA people cause that's who she knows

[@DuyNguyen-yx2vd]

@@Coffeegirl739 Vincent hasn't worked for BA for years. He left for Babbish when Hunzi took over camera duties.

[@Coffeegirl739]

@@Tobberoth ok thanks for info

[@scottsummers4234]

She really started the Desert Person channel with a savory bread. Only Claire 😂

[@julieeyerman]

anything is dessert if you believe

[@kateburke]

@@julieeyerman honestly I prefer eating bread or toast compared to sweets for dessert 😂

[@kimaclaret]

@@julieeyerman She did say we could put ANYTHING on top of the focaccia

[@Grace-ez2ot]

@Julie Eyerman I’ve discovered that cornflakes mixed with granola is a fabulous dessert

[@ricardoh.7776]

The animated opening is the best opening I have ever seen.

[@lisapelas8404]

Hi I’m lisa... nice comment would you like to be friends

[@rebeccagibbs4672]

Making this tonight for Christmas!! Letting it rise overnight in the fridge. I’m using marjoram instead of rosemary because my grocery didn’t have rosemary. I also had to mix it by hand bc I don’t have a stand mixer and I think my shoulder fell off. I soooo appreciate bread recipes having a video. So many different stages and it can be hard to judge. Thanks Claire!!

[@rebeccagibbs4672]

Update! Thank you Claire!! The recipe turned out perfectly.

[@leahp2612]

Ok well the animated intro already has me crying tears of cuteness so I feel confident this is going to be a great new chapter of Claire

[@ebonyonce]

the intro is so cute i might cry

[@SuddethAnthony04]

I didn’t know I could miss someone I’ve never met......I missed you Claire😁🤣

[@bosoudang]

Same. Did she left BA ?

[@JeeWeeYume]

@@bosoudang Several BA's hosts resigned over significant problems of pay difference between ethnicities among the cast.

[@bosoudang]

@@JeeWeeYume yeah i know about that. I thought claire stay like brad

[@jonnysnaphappy]

I'm not to shabby at bread making but as I've never tried to make focaccia before I was so pleased with how mine turned out after following this recipe! I made half measure (as I don't have a baking sheet that large) it just needed a longer first rise (2 hours) and a touch less time in the oven - Claire is right when she says go with the stages, rather than time. Mine was nicely brown after about 22 mins rather than the full half hour! Can't wait to try another of her recipes!

[@KarmaInTheWater]

Claire has her own show? *now I'm ready for quarantine pt. 2*

[@itsjonahcanyoudigit]

When Claire was talking about digging her focaccia out of the trash, I was picturing her as a raccoon, and now I can’t un-see the similarities (in a cute, good way)

[@sealdew5348]

Wait, she would literalkt be like a raccoon but like remy from ratatouille 👌

[@finthefishsep20toma]

Fursona confirmed

[@finthefishsep20toma]

Raccoons wash their hands too, good advocate for handwashing lol

[@RamnaViaz]

The black and white color scheme fits to perfection.

[@finthefishsep20toma]

@@RamnaViaz just black and white or do you think thered be a third colour?

[@h0laSAAR]

How are we NOT talking about her cat having an actual mustache???????? 😭😭😭😭

[@venahtmusic]

6:02 for those wondering

[@ubikledek]

in my language, whiskers and mustaches are the same word

[@jillianburke2]

My cat has half a mustache. 😂

[@JoeMcBroom]

you are.

[@h0laSAAR]

@@ubikledek ahhh 😭💖

[@erinfreda8046]

This is by far my most favourite focaccia bread recipe, every time i make this bread i get so many compliments on it. this bread is ridiculous easy for an amazing turn out. this is one of my favourite recipe from this amazing book, and definitely the one i make the most. thank you Claire for blessing us with this amazing recipe

[@Nocturne22]

Claire giving a shoutout to Hawa at the end: we stan former BA solidarity!!!

[@huv123]

Pretty sure she was paid to do that.

[@ashfreywar9862]

Yeah!!! Also Alex Lau (also formerly of BA) is her food photographer and its amazing

[@TahtahmesDiary]

@@arcan762 Hawa has excellent recipes and I liked her.

[@FatElvis1]

I don't think I realized how much I missed Claire until I watched this

[@kellyiyeke7965]

So excited! Finally we can end this year on a high note...Claire is back!!!

[@TheMaria7001]

I made bread for the first time 🥳 the recipe was so easy to follow, especially about following the signs and have the time as a guide.

[@diego_fe]

Im offended that youtube didnt recommend this channel alot sooner lol

[@karltee7862]

I just found it now. I just subbed

[@KitMin211]

Same she was the only one I watched on that other channel. I don't even remember the name, only Claire

[@iced2666]

Same

[@nottheone582]

meanwhile i get random youtube algorithm suggestions from 7 years ago...

[@rebecca5131]

I know right!! I didn't even get recomended by KZbin, I was reading comments on simplynailogical and someone mentioned it otherwise i would never have known!!!

[@missyrowen7189]

I'm so happy to see Claire back in action and even more happy to see Hawa's cookbook also being promoted! It would be cool if she tried some guest recipes every once in a while

[@piev3278]

I love the animated intro... oh, I missed Claire. So glad she’s back.

[@MaryHuang-dh7ju]

I just tried this recipe after watching this video probably 8 times. I'm usually a cook that likes to add a little bit of this and little bit of that and really only use recipes as a guideline. Baking to me has always been intimidating because there's a reason to every measurement and step but this was the first recipe I wanted to try after getting my first stand mixer. I measured everything down to the gram, timed everything down to the minute and oh my goodness - it was all worth it. The outcome was not only crispy chewy and delicious but also probably the most rewarding culinary experience I've had yet. I can't wait to order the book to try more recipes. Love you Claire!!

[@exceptionalish614]

"You know where to buy it, you know where to buy books. Books are easy to find." 10/10 outro lol

[@angelbaby901000]

1. Love the intro! 2. Less than 2 minutes in and Claire is such a mood. I’d dig for that focaccia too.

[@titaniawallace4223]

I would die for Claire who rose from the ashes and returned independently with a cute little doot doot animation..............

[@maddiet7639]

my dough was extremely sticky and didn’t pull away from the sides much (i ran the mixer for long time lol) but i let it proof for 24hrs and it came out sooo good omg, i made ratatouille to go with it :))

[@sdonaldson6550]

Thank you for posting this! I'm making it now and was freaking out because it still wasn't pulling from the sides after an extra spoon of flour and mixing it for 25 minutes. This means there's still hope for my dough.

[@emilycampbell3677]

Thank you!!!! I’m making it right now and I’m super worried lol

[@jjd359]

Thank you, I was searching all over the internet for solutions for my super sticky dough. Fingers crossed it will turn out okay during proofing 😆

[@badeauxmiles9478]

Same thing happened to me. I threw out the first batch. Tried it again, same thing. My dough is super wet still after mixing for 25 minutes :/ This is the first bread that I've (ever) made, so I'm a total newbie AND I've no idea what the issue is. I live in Denver, so could it be elevation? Also, for those of you that tried proofing overnight, did you proof the dough right after the 10-15 minutes of mixing -- and then follow the remainder of the recipe? Or, did you follow the remainder of the recipe and then proofed it overnight before baking? Many thanks in advance for any advice you can offer!

[@sdonaldson6550]

@@badeauxmiles9478 I'm not sure about elevation adjustments. Mine stayed sticky. Some people suggested mixing at higher speed, but it was too late for me. Still tasted amazing. Regarding proofing, follow the video. You'll see her put the bread in the sheet pan, cover, & rest for 10-15min. She preps her oil, garlic, & rosemary. Then she goes back and stretches the dough to the edges of the pan. Covers it again and a note pops up at the bottom of the screen that mentions you can put the dough in your fridge at this step for up to 24 hours to develop more flavor. I put mine in fridge overnight. Let it sit out for about 4 hours the next morning to come up to room temp. Then followed the rest of the video. Hope this helps!

[@emmanuelmagno1999]

I guess it’s not “Claire from the Bon Apetit test kitchen” anymore. And I’m here for it

[@furblokeEN]

Too right. Claire is the best

[@shoyrushoyru]

you mean "pastry chef"? even after establishing her video brand they still wouldnt name her in the titles

[@felixvelariusbos]

@@shoyrushoyru Holy heck I hadn't noticed that until you mentioned it, but yeah. Or more specifically, they do the "Pastry Chef" thing for Claire, but all the "It's Alives" have Brad's name in it, and all of Andy's videos have his name in it....

[@grosebud4721]

Would still die for her tho

[@thecrumbfactor]

Claire in which country do you live?

[@memelp11]

Thanks. For everything. Thanks for coming back to us. Thanks for creating your own artistic vehicle. Thanks for taking a stand. As a poc who loved your videos, I just wanted to thank you personally. Your sacrifices aren’t unnoticed 💜

[@NA-gf7yp]

I am so glad that Claire has created her own channel. I loved watching her cook/bake on BA videos for years and she quickly became my favorite. I am happy I get to continue watching on her own channel. Looking forward to trying some recipes from her book.

[@michellesandell8604]

This is so good! I haven't been exactly thrilled with a focaccia recipe I've used in the past, so I gave this a go yesterday and I'm over the moon. Never tried it with the garlic, rosemary and red pepper -- that is the bomb-diggity! Thanks so much, Claire!

[@adampiezano]

This video has more personality than everything the “New” Bon Appetit channel has put out in the last few months combined.

[@ethanhutchings5024]

Shots fired

[@venicebeachsportsnetwork6677]

No way, this is just standard KZbin stuff

[@peptobismolveins]

@@venicebeachsportsnetwork6677 it’s better than the BA stuff, OBJECTIVELY!

[@venicebeachsportsnetwork6677]

@@peptobismolveins I liked how they had all the characters and it was fun to see them interact

[@zeriyx]

yeah, i unsubscribed from BA and then made youtube stop suggesting me their videos. it certainly wasn't because i am trying to make a point or because i am offended by anything, but their entire vibe is just off. perhaps most of that disconnect is them not being able to film in the test kitchen due to covid so i should give them a break. i'll check back in a few years.

[@melsyoutube]

Claire giving hawa's book a shoutout made me so happy

[@eddie9753]

@@PerfectPrinceX1 people like you give me a headache. Claire didn't have to do anything, but the shoutout is appreciated. Hawa was used as a prop in BA and never got the recognition she deserved

[@vcross05]

Welcome Back, Claire! 🙌

[@Grace-ez2ot]

VINNY! Good to see you again, too!

[@daniellejordan4551]

Nice work, Vin!

[@ElewIV]

Vincenzo!

[@TenderheartPC]

This recipe is amazing. I purchased the book recently and this was one of the first recipes I made. Holy cow... talk about light, airy, buttery, fluffy goodness. I chose to top mine with Kalamata olives, cherry tomatoes, thin garlic slices, a blend of shredded Italian hard cheeses, and some fleur de sel. It's worth noting that I broke out an incredible bottle of olive oil for this one and it was 100% worth it. The oil is a huge part of the recipe and the flavor really shines. I highly recommend this to anyone. It's easy to make and absolutely delicious. Thank you Claire for another incredible recipe.