David Tamarkin

You know, do you stick a candle in your pie, Rossi?

Thanks, Rossi.

Thanks, Rossi.

This week, I'm making the sweet version of our recipe of the year, which is the big and bubbly focaccia. I've made that big and bubbly focaccia so many times. And I actually have taken it sweet before. I put sparkling sugar on top of it. I put chocolate into it. This focaccia goes sweet very well. And I really like the interplay of the olive oil with the sweetness. It It's really nice.

This week, I'm making the sweet version of our recipe of the year, which is the big and bubbly focaccia. I've made that big and bubbly focaccia so many times. And I actually have taken it sweet before. I put sparkling sugar on top of it. I put chocolate into it. This focaccia goes sweet very well. And I really like the interplay of the olive oil with the sweetness. It It's really nice.

Yeah, me too. But Sarah John Powell, our test kitchen director, she came out with a brand new recipe for cinnamon roll, big and bubbly focaccia. And it is, I got to taste this during testing. Why is it better than focaccia and cinnamon rolls? It's so good.

Yeah, me too. But Sarah John Powell, our test kitchen director, she came out with a brand new recipe for cinnamon roll, big and bubbly focaccia. And it is, I got to taste this during testing. Why is it better than focaccia and cinnamon rolls? It's so good.

How about you?

How about you?

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Remember to like and subscribe on Apple Podcasts, Spotify, Amazon Music, or wherever you listen.

We'll see you back here next week to talk about all things sourdough. In the meantime, don't forget, please follow the recipe. Just follow the recipe.

We'll see you back here next week to talk about all things sourdough. In the meantime, don't forget, please follow the recipe. Just follow the recipe.

And me, David Tamarkin.

And me, David Tamarkin.

Every existential thought you have, you get a punch card. Oh my God.

Every existential thought you have, you get a punch card. Oh my God.

Six inch pizzas, breakfast, lunch, and dinner. From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's Editorial Director.

Six inch pizzas, breakfast, lunch, and dinner. From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's Editorial Director.

I feel like you and I have been talking about pizza nonstop for the last year. Because we have, actually.