In this Sourdough Focaccia class with ex Madu Baker, Chef Jocelyn, learn to create two stunning, flavourful variations, the bright and fresh Caprese Sourdough Focaccia and the rich, comforting Ricotta Potato Focaccia — perfect for any table.
What you’ll learn:
Learn sourdough fermentation techniques to achieve a light, airy crumb and crisp golden crust
How to work with high-hydration doughs for soft, flavourful focaccia
Layering flavours with fresh tomatoes, basil, and mozzarella for a classic Caprese twist
Creating a creamy ricotta and potato topping balanced with herbs and seasoning
Techniques for proofing, shaping, and baking focaccia for perfect texture and taste
