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Perfect Focaccia Bread Masterclass
Rating: 4.2 out of 5(3 ratings)
28 students

Perfect Focaccia Bread Masterclass

Learn how to make focaccia from scratch and it's ways to use it
Created bySavini Gauri
Last updated 7/2023
English
English [Auto],

What you'll learn

  • How to Make and Bake Focaccia from Scratch
  • Focaccia Toppings and Variation Ideas
  • Quickest and Tastiest way to Serve Focaccia
  • Making the Perfect Focaccia Sandwich
  • Making the Perfect Cinque e Cinque (Vegan Focaccia Sandwich)
  • Making Torta de Ceci (Italian Chickpea Cake)
  • Making Spicy Pickled Eggplant

Course content

3 sections • 14 lectures • 57m total length

  • Introduction1:12

    Learn to make focaccia bread from scratch, explore substitutions, master a 2-minute signature dish, and craft vegan and Italian classic sandwiches, plus bonus eggplant recipes.

  • Mixing the Focaccia Dough5:00

    Mix focaccia dough with water, salt, sugar, olive oil, yeast, and flour in a stand mixer, then blend on slow then high until sticky and gluten forms, resting 10 minutes.

  • Kneading the Focaccia Dough6:23

    Master kneading focaccia dough to develop elasticity, prep the bowl with olive oil using a silicone spatula, transfer the dough, oil the top, and proof in rounds at room temperature.

  • Transferring and Resting the Dough2:59

    Grease the pan with generous olive oil, gently spread the dough by hand, cover, and let rest 10–15 minutes (up to 30 in cooler climates) before proceeding.

  • Making the Focaccia Bread Toppings3:06

    Infuse olive oil with garlic, thyme, chili flakes, and oregano to top rustic focaccia. Add optional olives, dried tomatoes, or pepperoni for variety while preserving a comforting, simple bread.

  • Adding Toppings to the Focaccia2:29

    Spread garlic-seasoned oil over rested focaccia and use fingertips to deepen the dough, creating cavities for toppings. Rest at room temperature, then preheat to 220 C for baking.

  • Baking the Focaccia0:43

    Bake the focaccia by preheating to 220 degrees, bake on the bottom rack for 15 minutes, then finish on the top rack for 5–7 minutes for even browning.

  • Taking it out of the oven2:10

    Take the focaccia out when it’s light brown. Rest in the pan for 10 minutes, then transfer with a spatula; olive oil optional for thin sandwiches or thick loaves.

Requirements

  • Keenness to learn about Focaccia and its Uses

Description

Hello you beautiful bakers!

In this class, I will walk you through the process of making one of the most loved and the yummiest bread: FOCACCIA

I will teach you and walk you through some amazing ways to have the focaccia bread. The recipes covered in this course are:

  • Classic Focaccia Bread: The best comfort food known to mankind

  • The quickest Focaccia Topping (with Olive Oil, herbs, and garlic): a classic crowd-pleaser!

  • The Quickest yet Tastiest way to serve Focaccia: a simple plate dip

  • The Perfect Focaccia Sandwich: with an amazing filling on the inside

  • Cinque e Cinque: A Classic Vegan Focaccia Sandwich

  • Torta de Ceci: A Chickpea cake that goes inside the Vegan Sandwich

  • Pickled Spicy Eggplant: Amazingly quick eggplant recipe that makes the perfect addition to a sandwich

CLASS HIGHLIGHTS:

  • All recipes have been simplified to accommodate all skill levels: from novice to professional

  • All ingredients used are simple, common, and easy to procure

  • I have also suggested replacements for ingredients in case you can’t find them

  • This course consists of vegetarian (egg-free) recipes as well

  • by the end, you end up learning a universal and dynamic recipe of Focaccia and four unique recipes to go with it

SKILL LEVEL

This course is perfect for novice bakers who want to try their hands at bread baking, as well as for experienced bakers who are seeking to master a classic Focaccia that can be transformed into unbelievably amazing sandwiches.

WHAT YOU NEED TO DO BEFORE YOU GET STARTED:

  • Download the recipes from the Resource section

  • Read the recipe carefully, beforehand

  • Make sure you have all the ingredients before you start baking

Who this course is for:

  • Bakers and cooks of all skill levels.

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