Kitchen On Fire, Oakland, CA

Focaccia takes different shapes and styles in every region of Italy.

In Puglia the dough is made with potatoes and semolina;
in Florence the breads are free-form and hand-held;
in Liguria the classic rectangle shaped is decorated with local cheeses and herbs.

Join Michael for this hands-in dough trek across Italy. You’ll bake and taste different styles of the Italian flatbread and be inspired to create your own version at home.

Work in teams to create your own Focaccia dough, learn techniques to get an even bread with open crumb, practice professional bench skills to make ALL your home-made breads better.

Our menu includes:

Focaccia Pugliese: round and deep-dish with a crunchy bottom, tender and airy crumb, garnished with tomatoes, olives, oregano.

Focaccia alla Fiorentina: hand-held breads filled with cured meats, cheese, and arugula. 

Focaccia con Patate: a variation of the Genovese classic with Golden Potatoes, Mozzarella, and Pesto.