Although the original form was born in Ancient Rome as flat bread cooked in smouldering ashes, today focaccia is widely associated with Ligurian cuisine.
Within the region of Liguria, focaccia comes in many variations, and its ultimate texture and flavour can be different from town to town. Sometimes it is found to be sweet, made with the addition of honey and raisins. Savoury versions include hard dough biscuit-like flat bread or the commonly known soft and airy type, with lots of salt and olive oil. In the town of Recco you will find focaccia with melted cheese sandwiched between two layers of paper-thin dough.
Outside of Liguria there are also many regional variations including the Florentine potato and rosemary; or a durum wheat flour version in Puglia.
Ultimately, focaccia is delicious, and it is easy and fun to create to share with friends and family.
In this course you will learn the principles and techniques of making the dough, and achieving the best result in the home oven. Chef Rocco Tedesco will be leading the presentation. Rocco has extensive experience in leading kitchens all over Europe and now Australia, and became an experienced pastry chef while working at a Pasticceria in Torino, Italy.
This class will take place in a commercial kitchen and will include demonstration and hands-on components.
NB: This class may not be suitable for gluten intolerant individuals. We apologise for any inconvenience.
- The trick to great Focaccia dough
- Bake different types of regional Focaccia
- A small class environment with a professional chef instructor.
- Recipes to take home.
- Lunch with the chef enjoying your creations.
- A discount on purchases in the Enoteca Sileno retail store.
- Your appetite.
Neat casual with closed shoes and long hair tied back
18+ year olds; cooking enthusiasts; Italian food enthusiasts; interested home cooks
Vendor sincce 2012
Enoteca Sileno is the trading name of L. Di Santo Pty Ltd, Australia's leading importer, distributor and wholesaler of premium-quality, authentic, Italian regional food and wine.
The company was founded in Melbourne in 1953 by Luigi Di Santo, and over the next few decades introduced many of the Italian food and wines which would transform the way Australia dined.
Today, under the direction of Luigi’s daughter Rosemary and her husband John Portelli, along with a dedicated, passionate team, Enoteca Sileno continues to set the standard for the distribution of Italian gastronomy in Australia.
In addition to the Import Office and Wholesale Division, the business also includes a Retail Showroom, online store and Scuola di Cucina Cooking School.
A full refund, or transfer to another class will be processed if three (3) working days notice is given. Bookings cancelled with less than 3 days notice, or non-attendance to a booked class, will not be refunded and will not be transferable.
Enoteca Sileno reserves the right to alter classes and dates in this programme due to circumstances that have arisen out of our control.
In this event you will be advised accordingly and a full refund will be given if the new date offered is not suitable for you, or the transfer to another class cannot be agreed upon.
All bookings are dependent upon availability. All classes have a set limit and are filled on a first-in first-served basis. Full payment is required at the time of booking to secure your place. Unfortunately we cannot hold places temporarily.
Your booking will be confirmed by e-mail.
By Telephone or Email:
Please contact the Cooking School on 03 9389 7000
Bookings can also be placed with the Retail team on 03 9389 7009
You may book and pay for your class at the Retail counter at Enoteca Sileno 920 Lygon Street, Carlton North, Victoria, 3054.