Introduction to Focaccia

The Art of Cooking with Chef Peter Glatz

Introduction to Focaccia

2 hours

Tuesday, March 3, 5:30-7:30

This hands-on introductory course is designed for beginners and baking enthusiasts eager to unlock the secrets of making authentic, delicious Italian focaccia bread. Focaccia, with its dimpled surface, generous olive oil coating, and delightfully chewy yet tender crumb, is a rewarding loaf that serves as a perfect canvas for countless toppings.

Course Objectives

By the end of this course, participants will be able to:

• Understand the fundamental ingredients and their roles in focaccia dough.

• Master basic dough mixing, kneading (including minimal/no-knead techniques), and fermentation processes.

• Properly prepare and oil the pan for that signature crispy bottom and edge.

• Perform the 'dimpling' technique correctly to achieve a beautiful texture.

• Explore various classic and creative toppings, including coarse salt, rosemary, cherry tomatoes, and olives.

• Confidently bake a perfect focaccia loaf at home.

• Learn tips for storing and reheating homemade focaccia.

Skill Level

No prior baking experience is necessary. This course is ideal for home cooks, new bakers, and anyone who loves bread and wants to add a simple, impressive, and versatile recipe to their repertoire.

Materials

All ingredients, professional equipment, and recipe printouts will be provided. Participants are encouraged to bring an apron.

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.