Chef's Workshop: Focaccia Friday

Flour, water, salt, olive oil and yeast make up every Italian’s favorite baked good: focaccia. Thought to have originated by the ancient Etruscan civilization, this leavened bread has become a staple of Italian cuisine. Though it now takes several different forms, the most widely known version comes from the Ligurian region of the country. This classic Italian street food rises to be about 2-3 inches high with finger-sized holes along the surface. Focaccia is highly versatile - being eaten on its own or being used in sandwiches, pizzas, dried and used as a biscuit, and more.

During our Chef’s Workshop: Focaccia class, students will:

• · Explore the history and traditions of focaccia.
• · Observe a demonstration of our Chef forming the dough.
• · Select toppings and decorate your individual pan of focaccia.
• · Taste some of Eataly's focaccia.
• · Enjoy the focaccia with a paired beverage chosen by an Eataly sommelier.