Blend, bake and brush your way to the perfect focaccia
From keen cooks to absolute beginners, this course will teach you how to make focaccia three ways – quick, slow and sourdough! Beginning with a dinner party bread that takes just 90 minutes to make, and finishing with the queen of focaccia, lovingly crafted over two days, you’ll be bready for anything.
Focaccia is a popular style of bread, eaten throughout Italy and around the world. From its origins in ancient Rome, Panis Focacius has evolved into the famous Ligure and Barese versions of today. It’s no surprise that the right flour is essential to the creation of a perfect fluffy focaccia, and course leader Vittoria will give you all the inside information from her years of bread making. Keep it simple with rosemary and salt or throw on tomatoes, olives and oregano – once you know how, the possibilities are endless.
What you’ll learn
- How to make three different styles of focaccia
- Recipes and guidance on sourcing the best ingredients
- Tips and advice from an experienced and authentic teacher
We had a great time learning how to make ravioli and have successfully made it on our own several times since. I wholeheartedly would recommend this course
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Vittoria grew up in Calabria, harvesting produce from her father’s garden and making fresh pasta with her grandmother, from whom she learnt all the secrets of delicious Italian cuisine. Armed with this beautiful food foundation, Vittoria has traveled the world taking classes and honing her skills as a teacher. She has now been teaching cookery for 7 years and is commended for her passion, clarity and patience.
“There is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread”