Milk Street Digital Class: Focaccia Three Ways with April Dodd

Focaccia just may be our very favorite bread—and it’s well within reach for any home baker. What’s on the Menu:

• The Only Focaccia Recipe You’ll Ever Need

• Tomato-Olive Focaccia • Grape, Caramelized Onion & Fennel Focaccia

• Plus, how to make mini focaccias

Airy and tender, fragrant with olive oil and finished with flaky sea salt, good focaccia is easy to love. And we have good news: great focaccia is well within reach, even for beginner bakers. Join Milk Street’s Associate Director of Education April Dodd for a pre-recorded class where you’ll learn everything you need to know to make extraordinary focaccia at home. We start with baking basics, like measuring your ingredients accurately, taking care of your yeast, mixing—either in a mixer or by hand—in a strategic order, and understanding baker’s percentages. You’ll learn not to panic when working with this super wet, high-hydration dough, and come to appreciate focaccia’s hands-off, simplified shaping and proofing process, made even simpler with the use of our favorite proofer. We make one focaccia studded with cherry tomatoes and olives as well as a sweet-savory variation that combines purple grapes, caramelized onion and fennel seeds. And you’ll watch April demo mini focaccias that bake up in muffin tins and deliver a high ratio of crispy exterior to light, open-crumbed interior. Whether you’re an aspiring baker or a veteran in need of new inspiration, this focaccia class is made just for you.