You’ll learn with a thriving sourdough starter that is more than 20 years old. It was gifted to me by a Red Mountain winemaker, and at the end of class you’ll take home a portion of that same living starter along with simple instructions so you can confidently care for it at home.

Fresh focaccia is one of the most versatile breads you can make. It’s perfect for holiday brunches, soup nights, charcuterie boards, Saturday morning breakfasts before the kids’ games, sandwiches, or simply served warm with dinner.

As your dough rises, we’ll discover how two exceptional extra virgin olive oils taste, one from Italy and one from Greece. These olive oils can completely change the flavor of the same piece of freshly baked bread. It’s a fun bonus tasting that will give you a new appreciation for just how much olive oil can influence flavor.

Your $60 ticket includes:

• Your own portion of a 20+ year-old active sourdough starter
• A simple feeding guide and the confidence to keep your starter thriving
• A foolproof sourdough focaccia recipe
• Hands-on instruction as you make your own loaf to take home and bake
• Freshly baked focaccia to enjoy along with a glass of wine or cider during class
• A bonus tasting comparing Greek and Italian extra virgin olive oil

Purchase tickets here!