On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won&#39;t get from a written recipe—and you&#39;ll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you&#39;re in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you&#39;re cooking along, here&#39;s the recipe we&#39;re making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion &amp; Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion &amp; olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12&quot; round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan&#39;s edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and oli

Play Me a Recipe: Anthony Falco makes Onion & Olive Bread

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners’ sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

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