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
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.
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.
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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