Join Michael Kalanty on a focaccia-focused culinary tour of Italy as you learn to make three of the most iconic styles of this beloved flatbread: Ligurian Focaccia, Focaccia Pugliese and Schiacciata.

About Your Teacher

Michael is an enthusiastic educator to his very core. His initial teaching career as a high school math & physics teacher took an abrupt (and delicious) turn when he met a French baker who had recently opened a bakery just north of Paris and was in need of a motivated apprentice.

After completing his apprenticeship, Michael returned to the U.S. and was invited by San Francisco’s California Culinary Academy (CCA) to write and teach their first baking & pastry program. The CCA was later purchased by Le Cordon Bleu International and Michael became the Director of Boulangerie for all of their schools.

Today, Michael spends his time educating students outside the classroom, doing culinary R&D for brands large and small, and is an accomplished cookbook author.

What You'll Learn

Learn to make Authentic Italian Focaccia

Connect with the culture

Take a deep dive into the history, evolution, ingredients, definition and cultural spirit of focaccia while learning to make three distinctly different loaves from Liguria, Puglia, and Tuscany.

Make focaccia with Michael Kalanty

Master the craft

Start with ingredient selection, flavor profiles and mixing sequence. Follow through with dough development, fermentation, shaping and baking techniques. Michael presents a master class on this beloved Italian flatbread.

Bonus schiacciata all'uva recipe

Enjoy bonus content

Learn to make Schiacciata all'uva – a sweet, seasonal delicacy from the Chianti region; made during the harvest season with vine-ripe grapes, coarse sugar and anise seeds or chopped rosemary.

Class Content

Lesson previews are free to enjoy. All others are available after purchase :-)

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