Is there anything better than A Fresh Baked Focaccia and Warm Mozzerella Panino ? In this workshop you will be making Focaccia Barese and while it rises, pull your own mozzarella to make the best Italian Panino, you will think you are in Roma!

Prosciutto or Mortadella, Arugula and pesto all make this authentic Italian street food 

Focaccia Making and Mozzarella Shaping

Dough Preparation: You’ll start by mixing flour, water, yeast, and olive oil to create the dough. The instructor will guide you through the kneading process to achieve the perfect texture.

Rising and Shaping: After the dough rises, you’ll shape it into a flatbread, often adding toppings like rosemary, olives, or cherry tomatoes.

Baking: The focaccia is then baked until golden brown, resulting in a fragrant, crispy, and fluffy bread.

Finish with shaping fresh Mozzerella!

Wine available for Purchase or BYO!

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