Meet one of Italy’s most celebrated flatbreads, Focaccia. This olive-oil rich dough stems from the regional area of Bari and Pugliese towns, and is baked in iron pans at places like Panificio Fiore on Strada della Città in Bari Vecchia, then sold by the slice. In this hands-on conversation, we will learn how to prepare an authentic and scrumptious Italian recipe, while we learn about the history and cultural significance of this dish.
As we embark on our cooking experience, we’ll learn some top tips on how to achieve the best Focaccia at home. We’ll learn how the pan should be drenched in oil before the soft dough is stretched into place, so when it all goes into the oven, the dough practically fries in the pan as it bakes. This allows for the crispy sides and bottom that we have grown to know and love, including the pleasant oily touch.
Led by Katie Parla, a culinary expert and cookbook author, this interactive seminar will allow participants to craft the unique texture of Focaccia Pugliese at home. Designed for the Italophiles and food enthusiasts, this conversation will both educate, tantalize, and inspire future Italian cooking endeavors.