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Discovering Focaccia with Michael Kalanty
December 8, 2023 @ 12:00 pm - 4:30 pm
Take a hands-in dough culinary trek through Italy, baking and tasting different versions of the Italian flatbread Focaccia.
In Puglia the dough is made with potatoes and semolina; in Florence they’re free-form and hand-held; in Liguria, the classic rectangle shaped is decorated with local cheeses.
To tie-in with Central Milling’s new online course “Discovering Focaccia”, Chef Michael shares some interpretations of Italy’s favorite flatbread plus professional tips to step up your bread game.
What You’ll Practice
Focaccia Pugliese: round and deep-dish with a crunchy bottom, tender and airy crumb, garnished with tomatoes, olives, oregano.
Focaccia alla Fiorentina: hand-held and free-form pizzette with red and yellow peppers, thinly-sliced zucchini, tomatoes
Focaccia al Gorgonzola: a variation of the Genovese classic, perfect with fall fruits, slightly sweet
Health & Safety Protocol
Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.
Instructor Bio
Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”.
His breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently. You can find him teaching online at The Great Courses.com and Craftsy.com.
Categories: Baking Class, Beginner, Bread, Cooking Class, Demonstration, No Experience Necessary