Focaccia Classes
Focaccia Bread MasterClass
Hosted by Chaîne Montecito
Join us for a hands-on cooking experience as we dive into the art of making homemade focaccia bread. In this class, our expert instructor Frank Paolino will guide you through the process of mixing, kneading, and shaping the dough to achieve that perfect, pillowy texture.
In the kitchen
From shaggy dough to golden crust
The method
A 24-hour schedule, start to slice
Every guest goes home with the recipe and a schedule that makes the timing simple: a poolish the night before, a few short touches the next day, and fresh focaccia at dinner.
- 6 PM, the night before — Make the poolish: flour, water and a pinch of yeast, stirred to the thickness of pancake batter and left on the counter overnight.
- 8 AM — Add the remaining flour, salt water and yeast. Mix by hand until sticky and well combined.
- Noon — Fold the dough end to end, shape it into a ball and let it keep rising.
- 5 PM — Divide, proof for an hour, stretch into the pan, dimple, fill the dimples with olive oil and salt generously.
- 6 PM — Bake at 450°F for 20–25 minutes, until light golden brown. Rest 10–15 minutes, then cut.
Class moments
Flour, wine, and a lot of good bread
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