BACK TO INDEX | NEXT CHEF Catering to a following of European-style bread lovers at Manhattan's Ecce Panis, Craig Kominiak's baked goods are swarmed by New Yorkers from dawn until dusk. Craig began his cooking career preparing meals for the masses while in the Navy. But after five years of cooking three meals a day for 200, he left the Navy to join the ranks at the Culinary Institute of America. Falling in love with the pastry arts, he followed culinary school with a short stint at Arizona 206 in Manhattan before moving on to Ecce Panis as the executive chef. In this episode of BAKING WITH JULIA, Craig Kominiak shows us how to make and shape focaccia bread.  Focaccia, Part 1  Focaccia, Part 2