Sourdough Focaccia: A Taste of Italy’s Best!
📅 September TBD | 🕓 4:30 PM
Step into the timeless tradition of Italian cooking with my Sourdough Focaccia class, where ancient techniques meet seasonal flavor.
In this hands-on class, you'll learn to build and maintain a sourdough starter, mix and stretch-fold a high-hydration dough, and master the dimpling technique that gives focaccia its iconic texture. We'll top our loaves with the best of the season — think cherry tomatoes, fresh rosemary, and olives, echoing the flavors of early autumn's last summer bounty.
Once our focaccia comes out of the oven, we'll bring it to the table as part of a simple, rustic Italian meal — paired with a seasonal antipasto, a light salad, and a wine selected to complement the bread's flavors (a crisp Vermentino for herb-and-olive focaccia, or a light Chianti for something heartier).
You'll leave with the recipe, your own active starter to take home (bring your own small container), and a deeper appreciation for how this humble bread has nourished Italian communities for generations.
Focaccia has graced Italian tables for centuries — from its roots in ancient Rome as panis focacius (bread baked on the hearth) to its beloved place today in kitchens across Liguria and beyond. Made with a naturally leavened sourdough starter, this bread carries forward generations of patience and craft, relying on wild fermentation rather than commercial yeast for its deep flavor, airy crumb, and signature golden crust.
Sourdough Focaccia: A Taste of Italy’s Best!
📅 September TBD | 🕓 4:30 PM
Step into the timeless tradition of Italian cooking with my Sourdough Focaccia class, where ancient techniques meet seasonal flavor.
In this hands-on class, you'll learn to build and maintain a sourdough starter, mix and stretch-fold a high-hydration dough, and master the dimpling technique that gives focaccia its iconic texture. We'll top our loaves with the best of the season — think cherry tomatoes, fresh rosemary, and olives, echoing the flavors of early autumn's last summer bounty.
Once our focaccia comes out of the oven, we'll bring it to the table as part of a simple, rustic Italian meal — paired with a seasonal antipasto, a light salad, and a wine selected to complement the bread's flavors (a crisp Vermentino for herb-and-olive focaccia, or a light Chianti for something heartier).
You'll leave with the recipe, your own active starter to take home (bring your own small container), and a deeper appreciation for how this humble bread has nourished Italian communities for generations.
Focaccia has graced Italian tables for centuries — from its roots in ancient Rome as panis focacius (bread baked on the hearth) to its beloved place today in kitchens across Liguria and beyond. Made with a naturally leavened sourdough starter, this bread carries forward generations of patience and craft, relying on wild fermentation rather than commercial yeast for its deep flavor, airy crumb, and signature golden crust.
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