Focaccia is one of the most versatile breads you can learn to make—fluffy, golden, and perfect for both savory spreads and hearty sandwiches. In this 2-hour hands-on workshop (with dinner included), you’ll learn the techniques that go into making a great focaccia.
Through a live demonstration, we’ll cover mixing, hydration, stretch and folds, and…
Focaccia is one of the most versatile breads you can learn to make—fluffy, golden, and perfect for both savory spreads and hearty sandwiches. In this 2-hour hands-on workshop (with dinner included), you’ll learn the techniques that go into making a great focaccia.
Through a live demonstration, we’ll cover mixing, hydration, stretch and folds, and bulk fermentation techniques. Then, you’ll receive your own pre-mixed dough to shape, top, and bake in class. We’ll use a wide variety of seasonal ingredients from our kitchen so you can experiment and customize your loaf. Once baked, your focaccia becomes dinner: served with salumi, cheeses, spreads, and seasonal salads to build your own sandwiches or charcuterie-style plate.
What to Expect
- Demonstration of focaccia mixing, fermentation, and preparation
- Hands-on shaping and topping of your own focaccia using pre-mixed dough
- A variety of seasonal toppings to customize your bake
- A detailed recipe packet, and your own focaccia to eat for dinner with leftovers to take home
- Dinner and soft drinks included; additional beverages available for purchase
Please let us know about any food allergies at checkout. This class includes wheat and may contain dairy. We are not able to accommodate gluten allergies in our flour-filled teaching kitchen.
Who This Course Is For
Approachable for everyone—no prior baking skills needed! Perfect for:
- New bakers curious about bread
- Sandwich lovers seeking better bread
- Anyone looking for a fun, relaxed intro to focaccia with a delicious dinner built in
What to Bring
- Come ready to get your hands in dough! Aprons, course materials, and ingredients are provided.
Recipes
- Chef Jan’s Signature Focaccia Recipe from LoDough Bakery
- Topping ideas and inspiration
Meet Your Instructor
Chef Jan Kratzer is a culinary school graduate from Austria who has worked in Switzerland, Scotland, and the United States. Although he initially focused on craft cocktails, his love for food never faded. After working in various fine-dining restaurants, he rediscovered his passion for baking. He ran a small bakery in LoHi and realized that opening his own shop would be the perfect opportunity to showcase his skills in the USA.
While training his employees at LoDough Bakery, he also discovered a deep passion for teaching and mentoring others in the kitchen.
