Better Baking Academy with Bob’s Red Mill Presents: Summer Focaccia

Better Baking Academy with Bob’s Red Mill Presents: Summer Focaccia

July 21, 2021 at 5:00 PM ET

Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home.

For our July lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. Starting with a high hydration ratio, our savory dough forgoes traditional kneading, relying on the high protein content of Bob’s Red Mill Artisan Bread Flour and a simple folding technique to build exquisite elasticity. We then bake this stunner on a baking sheet, and the generous addition of olive oil and relatively high baking temperature creates a crispy exterior with an airy and open interior. Our Summer Focaccia showcases bright and seasonal chopped produce, but this bread is also the perfect palette for fresh herbs or an array of cheeses and meats. Whether you are enjoying the bread fresh from the oven or using slices to create epic sandwiches, focaccia is a must for your baking repertoire. We’ll take you through each step of the process, from building elasticity in the dough via folding to creating the characteristic olive oil-catching indentations.

Don’t miss this opportunity to support a good cause and up your baking game on July 21, 2021, at 5:00 PM ET.