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Italian focaccia bread is the perfect gateway into the world of bread making, we are ready to take you on this journey to discover this puffy, timeless Italian flatbread with it’s distinctive dimpled top. Focaccia should be ridiculously soft and fluffy on the inside and just crispy on the outside, made using plenty of olive oil, you won’t believe the aroma filling up your whole kitchen.  

 

Foccaccia is found all over Italy and varies from place to place. This, here, is Rob’s recipe! A fragrant and highly digestible treat to make you feel like you’ve just tasted a piece of heaven. 

 

During this class you will learn all the tips and tricks to get a focaccia worthy of this national pride.

 

FYI take into account that to make this recipe you will need to prepare the ‘poolish’ (pre leavened dough) before the class (the day before at 9pm US EST). After booking you will be getting by email an instructive video with all the necessary instructions to make this. The rest leave it up to us!

FOCACCIA EXPERIENCE

IMPORTANT STUFF

  • Date: Sunday, June 6th 2021
     

  • Starting Time: 3pm US EST
     

  • Duration: 1.5 hrs
     

  • Location: Online zoom class (we'll email you the link)
     

  • Max pax: 10

WHAT YOU'LL LEARN

  • Poolish pre-leavened dough
     

  • To make focaccia with the indirect method
     

  • Knead: slap and fold
     

  • Bake focaccia

WHAT YOU'LL NEED

Ingredients:
 

Poolish

  • 500 gr Flour

  • 500 gr Water

  • 1 gr Fresh yeast or 0.40 dry yeast

 

Focaccia

  • 250 gr flour

  • 15 gr Salt

  • 15 gr Olive oil

  • 10 gr Honey

  • 5 gr Fresh yeast or 2 dry yeast

 

  • Olive oil and rosemary
     

Tools needed:

  • 1 Large bowl

  • 1 Baking tray

  • Oven

WHAT YOU'LL LOVE

  • First of all learning about italian bread baking, a big part of our heritage the fluffy texture of this amazingly fragrant flat bread will win you over faster than you can say "Focaccia"!

NOT INCLUDED

  • Ingredients

  • Gratuities