With its fluffy crumb, dimply dough, and endless spins, focaccia has stolen the heart of countless bakers — including us. So we decided to dedicate a whole episode to it. Jessica and David dissect the current focaccia moment and how this simple bread has evolved from its Italian origins to something truly showstopping. Then Samin Nosrat stops by the show to share the story behind the viral salt-brined focaccia from her TV show Salt, Fat, Acid, Heat and dish on her latest focaccia recipe, found in her newest cookbook Good Things. As always, Jessica and David answer your biggest bread baking questions in Ask the Bakers, then Jessica shares a Jess-opinion about sweet focaccia before closing the show with the recipes they’re making this week. Find our 2025 Recipe of the Year: Big and Bubbly Focaccia Pick up our Big Book of Bread for even more focaccia Order Samin’s latest cookbook, Good Things Find Samin’s salt-brined Ligurian Focaccia Get some bread flour to make Samin’s latest focaccia recipe Check out our Small-Batch Cheesy Focaccia recipe Read more about how to make an inside-out focaccia sandwich Make our Big and Bubbly Cinnamon Roll Focaccia recipe to hop on the sweet focaccia trend What David’s baking this week: Strawberry Lemonade Bars What Jessica’s baking this week: Karpatka Cake Record your question for our Ask the Bakers segment here!

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.