








Focaccia (Poolish Method)
The use of high water content fermented poolish can make the texture of focaccia delicate and elastic. When paired with virgin olive oil, the flavor is even richer. As long as you learn the basic dough of focaccia and the operation techniques of high-water content dough, you can make delicious focaccia using the seasonal ingredients on hand without any Bread moulds and dough mixers.
In this class, students will be led by Chef Pony to prepare to make high-water focaccia dough, and then use this dough to make three flavors of focaccia, namely the classic flavor “Tomato Olive”, Home-style “Rosemary Sea Salt” and the fascinating “Onion Cheese”.
Date: 13 Jul Sat 9am – 1pm
*Class conducted in Mandarin. English recipe given.
- Explanation of techniques for making dough with high water content .
- Fermentation judgement
- Bake Focaccia without mould
- Bread preservation tips and re-baking techniques so that it taste fresh .
-Q&A time
In this class, students will be led by Chef Pony to prepare to make high-water focaccia dough, and then use this dough to make three flavors of focaccia, namely the classic flavor “Tomato Olive”, Home-style “Rosemary Sea Salt” and the fascinating “Onion Cheese”.
Date: 13 Jul Sat 9am – 1pm
*Class conducted in Mandarin. English recipe given.
What you'll learn
- How to make the poolish and preserve it.- Explanation of techniques for making dough with high water content .
- Fermentation judgement
- Bake Focaccia without mould
- Bread preservation tips and re-baking techniques so that it taste fresh .
-Q&A time
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hear what our Students have to say
Had went for a few lessons at Bakefresh. Their cakes are soft and the cream is light.
The softness of the cake allows me to eat 2 slices at a go without difficulty.
The ladies who taught us are friendly and easy going too.
There are always laughter in the class and they always give a warm welcome.