Bread Basics: Focaccia (Online)

  • Wednesday, February 17, 2021
  • Thursday, February 18, 2021
  • 2 sessions
  • Wednesday, February 17, 2021, 4:00 PM 4:30 PM (PST)
  • Thursday, February 18, 2021, 1:00 PM 5:15 PM (PST)
  • Class Code KI021721KM
  • 2


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    Registration will close on Sunday, February 14th.

Registration is closed

**This workshop will be live streamed via Zoom.** 

Focaccia_pexels-photo-95217Are you ready to unlock the mysteries of yeasted dough, and gain confidence in the kitchen? We will start with a basic yeasted bread dough – focaccia enlivened with a simple starter. You will learn how to make a starter, how to work with and knead the dough, including shaping and baking. 

Session 1: We will meet for a half hour to discuss the recipe and preparation.

Session 2: This session is divided into segments. We will meet again on Thursday, with breaks throughout the day. You will use the same Zoom link to rejoin the class. The schedule will be as follows:

  • 1:00 – 1:30 meet via Zoom
  • 1:30 – 2:30 break
  • 2:30 3:00 meet via Zoom
  • 3:00 – 3:30 break
  • 3:30 – 3:45 meet via Zoom
  • 3:45 – 4:45 break
  • 4:45 – 5:15 meet via Zoom


Shopping list:

  • All-purpose flour
  • Active dry yeast
  • Kosher salt (Diamond Crystal or Morton)
  • Olive oil
  • Olive oil spray (or non-stick vegetable spray)
  • Optional: Coarsely ground black pepper, fresh or dried rosemary, olives – pitted black or green

    Equipment List:

    • Spatula or wooden spoon
    • Measuring cups and spoons
    • Medium mixing bowl
    • Stove
    • 18” x 13” Baking pan or sheet
    • Oven
    • Cooling rack
    • Optional: bowl scraper & bench knife, kitchen scale, pizza or baking stone
    • Registration for this class will close on Sunday, February 14th.
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A Zoom link, recipe and prep work (to be completed prior to class) document will be sent two days prior to the first session to the email you registered with.  Please watch for this email. You may need to check your spam folder for emails from BARN.
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Instructor Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer.  Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.

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