Instructors: Jackie & Ian Barclay

Fennel is teaming up with Ian from Left on Bread to bring you a 4-hour focaccia workshop that will teach you the basics of bread making with plenty of opportunity for getting your hands into dough and geeking out over bread science.

You’ll start class by learning how to make and knead focaccia dough, then while your dough is proofing, you’ll learn all about different flour types and their uses, as well as bread baking techniques and chemical processes that are applicable across many types of bread.

We’ll have a focaccia topping bar ready for you, so you’ll be able to make any masterpiece of focaccia you’d like - whether that’s garlic and rosemary focaccia, sundried tomato and calabrian chili, or caramelized onion (just to name a few). While your focaccia is baking, you’ll make a variety of spreads to enjoy with freshly baked bread, including creamy romesco sauce, whipped feta with herbs, and garlic rosemary white bean dip. Lastly, we’ll sit down to lunch and enjoy sandwiches made from our fresh-baked focaccia, homemade spreads, veggies, and meats.

This class can accommodate vegetarian and vegan diets, but cannot accommodate gluten free diets.

This class will be available to purchase on Sunday, April 7th at 10am