How One of NYC’s Best Bakeries Makes Focaccia
How One of NYC’s Best Bakeries Makes Focaccia is a medium American recipe that serves 10. 328 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 17 hrs 43 min | Cook: 20 min | Total: 18 hrs 33 min
Cost: $25.54 total, $2.55 per serving
Ingredients
- 500 g Bread Flour (King Arthur high‑protein (14% protein) bread flour)
- 100 g Whole Wheat Flour (Adds flavor and aids fermentation)
- 380 g Water (Room‑temperature (77°F / 25°C) water; hold back 5% for later)
- 12 g Fine Sea Salt (Higher sodium than kosher salt; 2% of total flour weight)
- 2 g Instant Active Dry Yeast (Less than 0.5% of flour weight; ensures consistent rise)
- 150 g Leavon (Active Sourdough Starter) (Prepared the day before; 30% hydration starter)
- 200 g Crème Fraîche (High heat tolerance; spread on top before baking)
- 150 g Bacon Trimmings (or smoked pork sausage) (Finely chopped; provides smoky, fatty flavor)
- 30 ml Olive Oil (Golden Nana olive oil; drizzled before docking)
- 20 g Fresh Chives (Finely sliced; added after baking for fresh oniony bite)
- 15 ml Olive Oil (for pan coating) (Light coating of the Lloyd pan to prevent sticking)
Instructions
Prepare the Leavon (Starter)
Combine 100 g bread flour with 100 g water in a plastic container, stir until smooth, cover, and let sit at room temperature overnight (about 12 h).
Time: PT5M
Autolyse the Flour
In the stand mixer bowl, add the remaining 500 g bread flour, 100 g whole‑wheat flour, and 361 g of the water (hold back 5%). Mix on low until no dry spots remain.
Time: PT30M
Incorporate Yeast and Starter
Sprinkle 2 g instant yeast over the dough, add the 150 g active leavon, and mix on medium speed for 4 minutes.
Time: PT4M
Add Salt and Remaining Water
Add 12 g fine sea salt and the remaining 19 g water, then mix for another 4 minutes until fully incorporated.
Time: PT4M
First Rest
Cover the bowl and let the dough rest for 30 minutes.
Time: PT30M
First Slap‑and‑Fold
Using a bench scraper, lift the dough, slap it onto the bowl surface, and fold it over itself. Repeat for about 5 minutes until the dough feels tighter.
Time: PT5M
Second Rest
Cover and rest for another 30 minutes.
Time: PT30M
Second Slap‑and‑Fold
Repeat the slap‑and‑fold technique for 5 minutes.
Time: PT5M
Third Rest
Cover and rest for 30 minutes.
Time: PT30M
Third Slap‑and‑Fold
Perform another 5‑minute slap‑and‑fold.
Time: PT5M
Fourth Rest
Cover and rest for 30 minutes.
Time: PT30M
Fourth Slap‑and‑Fold (Gentle)
Do a final gentle fold for 5 minutes, being careful not to deflate the dough too much.
Time: PT5M
Bulk Proof
Let the dough sit, covered, for about 3 hours at room temperature (≈75°F/24°C) until it has roughly doubled and fills the container.
Time: PT3H
Shape into Lloyd Pan
Generously oil the Lloyd pan, gently turn the dough onto the pan, and stretch it to fill the pan evenly. Use wet hands to avoid tearing.
Time: PT10M
Second Proof in Pan
Cover the pan with a kitchen towel or plastic wrap and let it proof for 1.5–2 hours until the surface is puffy and the dough touches the pan’s rim.
Time: PT2H
Cold Retard (Overnight)
Place the pan in a walk‑in cooler or refrigerator (≈4°C/39°F) and let it chill overnight (about 8 hours). This stops fermentation and develops flavor.
Time: PT8H
Temperature: 4°C
Bring to Ambient and Final Proof
Remove the pan from the fridge, let it sit at room temperature for 30 minutes, then place it in a proofer set to 28°C (82°F) with 85% humidity for 1 hour.
Time: PT1H
Temperature: 28°C
Preheat Oven
Preheat a deck oven to 550°F (288°C). If using a home oven, place a pizza stone inside and preheat to the same temperature.
Time: PT20M
Temperature: 550°F
Add Toppings
Spread the 200 g crème fraîche evenly over the dough, scatter the chopped bacon trimmings, drizzle with 30 ml olive oil, and lightly dock the surface with a fork or a dough docker.
Time: PT5M
Bake
Slide the pan onto the hot stone and bake for 15–18 minutes, or until the bottom is deep golden brown and the top is crisp.
Time: PT20M
Temperature: 550°F
Finish and Serve
Remove from the oven, sprinkle fresh chives over the hot bread, let it cool on a rack for 5 minutes, then cut into 10 equal squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 328
- Protein
- 10 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains pork, Contains dairy
Allergens: Wheat, Dairy, Pork
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (add vital wheat gluten)
- Instead of Whole Wheat Flour: Spelt flour, Rye flour (partial)
- Instead of Fine Sea Salt: Kosher Salt (use 1.5× amount)
- Instead of Instant Active Dry Yeast: Fresh yeast (use 3× weight)
- Instead of Leavon (Active Sourdough Starter): Commercial sourdough starter
- Instead of Crème Fraîche: Greek yogurt (full‑fat)
- Instead of Bacon Trimmings (or smoked pork sausage): Smoked turkey bacon, Vegetarian sausage
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Fresh Chives: Green onions
- Instead of Olive Oil (for pan coating): Vegetable oil
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Digital Scale
- Bench Scraper
- Plastic Container with Lid
- Proofing Container (large bucket or bowl)
- Lloyd Pan (deep‑dish pizza pan)
- Oven
- Pizza Stone (optional)
- Pastry Brush
- Kitchen Towel or Plastic Wrap
Critical Steps — Do Not Skip
- Prepare the leavon (starter) and let it mature overnight.
- Autolyse the flour to fully hydrate.
- Incorporate yeast and starter before adding salt.
- Perform four slap‑and‑fold cycles with rests in between.
- Bulk proof until the dough doubles in size.
- Shape the dough into a well‑oiled Lloyd pan.
- Cold retard overnight to develop flavor.
- Final proof in a humid, warm environment.
- Bake at a very high temperature (550°F) for a short time.
Chef Tips from the Video
- High‑protein bread flour is essential for the chewy, elastic crumb.
- Holding back 5% of the water allows you to control dough stickiness when adding salt.
- Docking the surface creates the signature air pockets and prevents large bubbles.
- A quick 1‑hour proof in a humid proofer gives the dough a final lift without over‑fermenting.
Troubleshooting
Dough does not rise during bulk proof.
Check that the starter is active (bubbly) and that the room temperature is at least 70°F (21°C). Add a pinch more yeast if the starter is weak.
Bread cracks or collapses after baking.
Avoid over‑proofing; the dough should be slightly under‑expanded before the final proof. Also, ensure the oven is fully preheated to 550°F.
Bottom is too pale or soggy.
Use a pizza stone or pre‑heat the pan on the oven rack for 5 minutes before adding the dough. Increase bake time by 2‑3 minutes if needed.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 5 days.
Freezer: Freeze in a sealed bag for up to 1 month; reheat in a 350°F oven for 10 minutes.
Room temperature: Best consumed within 2 days at room temperature; keep covered to prevent drying.
Make-Ahead Tips
- Prepare the leavon a day ahead and keep it refrigerated.
- The dough can be shaped and cold‑retarded up to 24 hours in advance.
- Baked Faka can be reheated in a 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Sausage and Chive Faka in New York City bakery cuisine?
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.
What are the traditional regional variations of Faka in American (New York) cuisine?
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.
How is Sausage and Chive Faka traditionally served in New York City bakeries?
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.
What occasions or celebrations is Sausage and Chive Faka associated with in New York City food culture?
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.
What authentic traditional ingredients are essential for Sausage and Chive Faka versus acceptable substitutes?
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.
What other New York bakery dishes pair well with Sausage and Chive Faka?
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.
What are the most common mistakes to avoid when making Sausage and Chive Faka at home?
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.
Why does this Sausage and Chive Faka recipe use a short, high‑heat bake instead of a longer, lower‑temperature 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.
Can I make Sausage and Chive Faka ahead of time and how should I store it?
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.
What texture and appearance should I look for when the Sausage and Chive Faka is done baking?
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.
What does the YouTube channel Bon Appétit specialize in?
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.
How does the YouTube channel Bon Appétit's approach to American bakery cooking differ from other cooking channels?
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.
Last updated: August 25, 2026
