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While so many people spent 2020 perfecting sourdough, Chef Kate spent her time on focaccia. Let her show you what she learned and help you turn your home kitchen into a full-blown focacceria! We’ll make focaccia from start to finish – mixing, bulk fermentation, shaping, proofing and baking. Then we’ll talk mix-ins, from large olives to tiny sesame seeds, and how to preserve the fluffy open crumb we worked so hard to mix. We’ll get into the intricacies of sweeter doughs and make a sticky sweet dessert focaccia. Finally we’ll make croutons and talk about more ways to use up all the focaccia you’ll have leftover now that you’re a focaccia-making expert!
As always, this hands-on cooking class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with your meal! All non-alcoholic beverages are also included.
You Will Learn
- Basic Focaccia Dough
- Bulk Fermentation and Proofing Doughs
- Working with Add-Ins and Add-ons
- Turning Baked Focaccia into Other Things
Instructors
On the Menu
~ Basic Focaccia Dough
~ Sesame Focaccia
~Castelvetrano Olive, Roasted Garlic and Rosemary Focaccia
~ Cinnamon Roll Focaccia
~ Torn Focaccia Croutons
