Focaccia Barese:

The Great And Glorious Round Focaccia Of Bari, Italy

An Online Cooking Demonstration With Dame Linda Carucci

There are 60 million olive trees in Puglia, Italy, the heel of Italy’s boot. And just 4 million people. It’s not surprising, then, that Pugliese cuisine, often referred to as cucina povera (peasant food), is rich in olive oil—and olives. You’ll find plenty of both in this distinctive round focaccia, prized for its chewy crumb and crispy crust and named after Puglia’s capital city, Bari. In this demonstration-format class, you’ll learn the secrets to preparing irresistible Focaccia Barese using ingredients that are easy to procure in the Bay Area. Linda’s cooking classes are fun, and they’re packed with time-saving tips and professional culinary techniques that enhance the enjoyment of cooking. As she takes us from dough to finished Focaccia, Linda promises to share the delights she experienced on her recent culinary tour of Puglia. Proceeds from this event go to benefit the LDEI-SF Chapter.

Please note: This is not a cook-along class.