A must for anyone wanting to bake focaccia from scratch.
Hands on lesson, step by step. English taught.
LOCATION: PADUA – VENETO REGION – ITALY
We promise you won’t regret!
We teach the fundamentals: the science of focaccia-making for maximum deliciousness
Italian Focaccia has Etruscan roots.
“Focaccia” word derives from “focus“, in Latin fireplace. During the Roman Empire focaccia was common, and during the Middle Ages focaccia was considered a simple and poor bread.
Today focaccia is appreciated and popular everywhere.
We have many types of focaccia in Italy, varying by region, with a myriad of variously toppings and differences.
We run bread making classes in the Rolling Pin Cooking School.
Lots of tips for making sure you’ll make perfect rustic bread every time!
Join any of our exciting classes and take home skills that will raise your cooking and baking to the next level.
Our skilled instructors love sharing their knowledge and will give you all the tips and tricks of the trade.
Focaccia Class | The Rolling Pin Cooking School
The Focaccia class contains both theoretical and practical elements, including:
- instructions on the best ingredients to mix together to achieve a great dough
- how to process the dough
- the raising process
- processing a focaccia bread, preparation and filling.
It will produce three golden and yummy focaccias. Most important it will leave you with a great confidence to make again your own focaccia at home.
The smell of our hot focaccias will spread in our school and will induce you to taste it. 
The focaccia recipe our grandma has been making for fifty years, the one she taught us to make more than thirty-five years ago: this recipe inspires us the creation of this workshop.
This class focuses on extra virgin olive oil breads that are traditionally served to accompany a meal.
Rosemary Focaccia, with sea salt followed by Focaccia di Recco (a double layered filled focaccia with a creamy soft stracchino cheese), then another focaccia like Puglia-style Focaccia (cherry tomatoes, olives, evoo), or Potato and Rosmarine Focaccia, or Focaccia topped with arugula, tomatoes, baby mozzarella cheese and Parmigiano or Roma-style Focaccia (called Pinsa) with Prosciutto and Burrata cheese or ‘red version style’ topped with pizza sauce “pinsa rossa”.
This is “la dolce vita”!
Enjoy the fun of baking and sharing these delightful treats with family and friends.
LOCATION: PADUA PADOVA – Veneto region – Northern Italy
FOCACCIA CLASS DURATION: 2-3 hours
DIFFICULTY: Intermediate to Advanced
FOCACCIA CLASS TAGS: Focaccia lovers, Bakers, Slow Food, Farm to Fork, Great for Families, Foundational Learning, Bread Making, (also Vegetarian), Cucina Italiana, Italian Bread Lovers, Travelers, For Couples.
All our Focaccia Classes must be pre-booked and are available on request for any day, year round, based upon availability, for a minimum of one person and a maximum of eight people.
Contact us soon.
Register for focaccia classes – Email us soon: click here.
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