BAKING BREAD: FOCACCIA EVENING - intermediate level

​Less course, more kitchen-table: let's make sourdough focaccia together! The good kind, with lots of olive oil and salt. We make the dough together and talk over the details that make or break it: hydration, the dimpling, knowing when it's properly proved. Then we eat a warm one straight out of the oven and you take your own dough home to bake off the next day.

​Hosted by Flo from Flo Bakestudio, baker, pastry chef, and data analyst the rest of the week, so she can tell you exactly where your focaccia went wrong and why. For August she's joined by Stefano of PanePane in Voorburg, who lectures and researches sustainability at Leiden University and, being Italian, has been speaking the language of focaccia since birth.

​Regenerative flour from Graanbroeders + all other ingredients included, plus plenty of tasting & talking. Just bring tupperware for your dough.