A tale of two Southern Italian Focacce

About this course

This class explores two focacce from Puglia: Focaccia Barese, topped with torn tomatoes and olives, and the folded focaccia al libro, flavoured with oregano. Participants also prepare an Apulian cherry tomato dip, a beef stew with red wine and pepper, and a lemony almond brittle. Teaching combines hands-on cooking with demonstrations, followed by a meal featuring the dishes made during the class.

What you'll learn

• Prepare Focaccia Barese with tomatoes and olives
• Make folded focaccia al libro with oregano
• Prepare an Apulian cherry tomato dip
• Cook a beef, red wine and pepper stew
• Make lemony almond brittle

Is this course right for you?

The course is listed as suitable for all levels. Participation combines hands-on cooking with demonstrations, so the class includes both active preparation and observed instruction.

Before you go

• Dish selection may change with the seasons or to accommodate dietary requirements.
• A meal featuring dishes prepared during the class is included.
• Adults receive half a bottle of wine during the meal; soft drinks are provided for younger participants or alcohol-free guests.
• A cotton apron is provided to take home.
• A full recipe pack is emailed within 48 hours after the class.