Faka, a New York‑style adaptation of airy, flat, chewy breads, originated in the city’s immigrant bakeries as a versatile base for toppings. Kelly Menson’s version, featured on Bon Appétit, highlights the city’s love for bold, indulgent street‑food‑inspired breads, pairing smoky pork with fresh herbs.

In New York, Faka can be found plain, with olive oil and sea salt, or topped with ingredients like caramelized onions, roasted vegetables, or the sausage‑and‑chive combo. Some bakeries add cheese or use whole‑grain flours for a nuttier flavor, reflecting the diverse neighborhoods of the city.

It is typically baked in a deep‑dish pan, cut into square portions, and served warm. Customers often eat it as a snack or a light meal, sometimes with a side of pickles or a simple salad. The crispy bottom and creamy topping make it a popular grab‑and‑go item.

Faka is a staple at weekend brunches, late‑night street‑food festivals, and neighborhood food fairs. Its hearty toppings make it a favorite for after‑work gatherings and holiday markets where quick, satisfying bites are prized.

Authentic Faka uses high‑protein bread flour, a small amount of active sourdough starter (leavon), fine sea salt, and a hot‑stone bake. Substitutes can include all‑purpose flour with added vital wheat gluten, commercial yeast‑only starters, or a different cured pork product, but the texture and flavor will vary.

Pair it with a crisp mixed green salad dressed with lemon vinaigrette, a bowl of Manhattan clam chowder, or a side of pickled vegetables. A cold glass of craft lager also complements the smoky bacon and creamy crème fraîche.

Common errors include over‑proofing the dough, using water that’s too hot (which kills the starter), under‑hydrating the dough, and skipping the dock‑and‑dock step, which leads to large, uneven bubbles. Follow the timed folds and keep the oven at 550°F for a short, hot bake.

A high‑heat, short bake creates a crisp, caramelized crust while preserving the airy interior. Lower temperatures would dry out the crumb and prevent the characteristic golden‑brown bottom that comes from the deck oven’s stone heat.

Yes. You can prepare the starter a day ahead, shape the dough, and cold‑retard it overnight. After baking, wrap the Faka tightly and refrigerate for up to five days, or freeze for a month. Reheat in a 350°F oven to restore crispness.

The bottom should be deep golden‑brown with a slightly caramelized sheen, and the top should be crisp with visible air pockets. The interior should be light, airy, and slightly chewy, similar to a well‑proved focaccia.

The YouTube channel Bon Appétit specializes in high‑quality cooking videos that blend professional techniques with approachable home‑cook guidance, covering a wide range of cuisines, trends, and kitchen science.

Bon Appétit combines rigorous bakery science—such as precise temperature control and starter management—with a relaxed, personality‑driven presentation, whereas many other channels focus either solely on technique or purely on entertainment without the same depth of bakery expertise.