Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.
Hosted by the late culinary grande dame Julia Child, this series showcases the country's outstanding pastry chefs, bakers, teachers and cookbook authors offering indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. The featured bakers demonstrate recipes for the extraordinary variety of breads now popular across the country and for some of the greatest examples of America's favorite menu course -- dessert.