Looking to learn how to make great focaccia bread at home?
In this two-part, private workshop, I will teach you the science and intuition behind making great focaccia. On day one, you will learn how to make will make the dough and let it ferment in the fridge overnight. Day two will focus on topping and baking. Note: Focaccia breads vary across Italy, this variation is soft, fluffy and moist on the inside and crispy and browned on the outside.
This purchase guarantees admission for up to two people on the same device to attend a two-day workshop within 365 days of the purchase date. Interested in larger group (4+ people) discounts? E-mail [email protected] for more details.
After purchasing, e-mail [email protected] with the subject line: “Schedule Two-Day Private Focaccia Workshop” to schedule a workshop. Workshops must be booked at least seven days in advance of the scheduled day and are non-refundable. If you need to cancel, you can exchange for another time if done so at least 72 hours in advance of the scheduled day.
Equipment and ingredient requirements for this workshop are flexible to allow all levels to participate. At minimum, participants will need flour, yeast, oil, salt, a working oven, a large mixing bowl, and a rimmed baking sheet, 9×13 pan, or a cast iron pan. Full details will be sent once workshop has been scheduled.