JUNE 3, 2023: Focaccia + Schiacciata

Date: Saturday, June 3, 2023

Time: 11am - 3pm

Cost: $150 per single-entry ticket

PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.

Focaccia & schiacciata are two of the most beloved Italian flatbreads. While their dough components are similar, differences in hydration and technique yield different final products - focaccia tends to have a higher rise with a larger, more spongy crumb, while schiacciata is thinner with crispier edges and a pleasantly chewier texture. During this class, Hannah will walk you through the basic dough components of an Italian flatbread recipe and discuss where to make changes in the technique for focaccia or schiacciata results! The dough you make in this four-hour class will come out of the oven closer to a classic Tuscan or Florentine schiacciata, and you will learn how to replicate or change your process to suit your preferences in your home kitchen.  

Focaccia & schiacciata are unique in the flatbread world in their application of brine and olive oil, which together create the experience of a crisped & luscious exterior, fluffy & bubbly interior, and delightfully salty bite. In class, Hannah will share the specific techniques that achieve these flatbreads' most crave-able qualities. You will get the chance to exercise your own creativity in choosing whether to incorporate whole wheat into your own class dough, with the option to go 100% whole wheat! We will discuss dough fermentation times, how to use different flours effectively (from '00' to whole wheat, these flatbreads are amenable to nearly all of BSM's stone-milled flours), and how to top your bread to create an *accented* or loaded flatbread! Hannah has a knack for making baking and cooking approachable, which means this class will leave you with a basic formula as well as the confidence to make your own creative choices in your home kitchen. 

A little bit about your instructor, Hannah Casparian: 

"Having traveled since the age of 18 months and then moving to Florence, Italy when I was 11, I’ve been excited and curious about flavors, food philosophy and food systems forever. While I was getting my pastry and baking degree at the Culinary Institute of America (CIA), I began to realize how much I love nutrition and physiology. I became a registered dietitian after the CIA, and it has become my passion to live and bake in the intersection of delicious and nutritionally sound. Baking and cooking are at the center of a Venn diagram of community, environmental sustainability, physiology and creativity and I love to help people find joy and inspiration in that space." 

• Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
• Learn about whole wheat baking + nutrition from CIA graduate and registered dietician, Hannah Casparian
• Learn how to make focaccia & schiacciata with a variety of BSM flours at home!
• Snack on everything you make in class while learning about bread science, kitchen skills, and flavor pairing from Hannah
  
• Take your fresh-baked flatbread home!
• Tour the mill with our Education Director, Kimberly Krebs
• Purchase BSM products at a special one-time 15% discount