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Focaccia, and its Tuscan sibling, Schiacciata, are two of the most flavorful breads in the world. Both, simply put, are dough with something on it (usually but not always), baked in a pan. In this 2-night, hands-on baking class, we'll be mastering the mixing of natural fermented doughs: whole-grain country-style dough and the basic focaccia bianca. These breads can accompany almost any dish and are open to a combination of sweet or savory toppings, unadorned with an olive oil, or dipped in marinara. Experience these soft, honeycombed breads with a crackly, toasty crust in your kitchen tonight!
All materials provided. $10 food supply fee included in class price.