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.

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

Sorry, this class is currently unavailable. please click here to register your interest or refer to our Calendar for the current class schedules
No.of pax.	:
Available	:	1
Fees	:	$210
Bring home	:	- One box of Homemade Poolish - One Tomato Olive Focaccia - One Rosemary Sea Salt Focaccia, - One Onion Cheese Focaccia (Each Focaccia is about 340g, can be cut into quarters)
Instructor	:	Chef Pony from Taiwan