Lunch sessions #1 Freestyle Focaccia

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Prepare focaccia dough that has been cold fermenting in the fridge for three days at 4-7 degrees Celsius.

Pop the bubbles in the dough to prevent burning and black blisters on the pizza.

Place the dough on a pizza peel.

Spread tomato sauce on the dough.

Add artichoke hearts on top of the sauce.

Sprinkle a generous amount of parmesan cheese over the artichokes.

Press down on the dough with fingers to keep it flat.

Drizzle olive oil on top of the dough.

Perform the 'wiggle test' to ensure the pizza moves easily on the peel.

Preheat the cooking surface to 100 degrees Celsius, aiming for around 150 degrees Celsius for focaccia.

Prepare the second pizza by removing excess flour and adding flour underneath to prevent sticking.

Top the second pizza with cherry tomatoes, rosemary, and salt.

Keep an eye on the fire for consistent heat while cooking.

Observe the flames traveling over the pizza, providing top heat for a nice crust.

For the third pizza, use a mix of 70% whole wheat flour and 30% 00 flour.

If needed, hold the peel with the pizza near the back of the oven for about 10 seconds to start cooking the front of the pizza.

Add an egg on top of the final pizza as a finishing touch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens