Focaccia Extravaganza. | Thomas Charles Mathiassen | Skillshare

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Taught by industry leaders & working professionals
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Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.



    • 3.

      Mix the dough.


    • 4.

      Knead the dough.


    • 5.

      Divide and rest the dough.


    • 6.

      Add toppings and bake the focaccia.


    • 7.

      Baked focaccia and final words.


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About This Class

Focaccia Extravaganza, focaccia is one of my all time favourites i just love this airy, creamy but crusty bake the aromas from the rosemary and olive oil is just amazing.

In this version i use a hybrid dough with both sourdough and yeast, but feel free to leave out the yeast, just bear in mind it will take a bit longer.

Focaccia  is a flat oven-baked Italian bread product, similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cooking that may be served as an antipasto, table bread, or snack.

Meet Your Teacher

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Thomas Charles Mathiassen

A Culinary Project


I have always been crazy about bread since i was a kid, my earliest bread memory was when my mother would send me to the local bakery Langhoff's bakery in Silkeborg, Denmark to pick up a freshly baked bloomer, wrapped in a piece of paper.

My mother would cut some thick slices, of the bloomer a generous layer of butter and fresh strawberry jam, i was the happiest kid in the world, to me it was magic.

When i was around 11-12 years old, i would deliver newspapers on bike in the morning before i went to school, and at the end of my route i would knock on the backdoor to the local bakery, and have a chat with the baker, exchange a fresh newspaper with a fresh Danish pastry and one day he asked me if i wanted to come and work in the bakery, to help out a bit with the cleaning of... See full profile

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1. Introduction.: how? Make us We'll come toe on baking. My name is Charles. And in this lesson, we're gonna make some catch us on two different. I'm gonna do one with others. Do one with some rosemary on sea salt. I hope you enjoy this plus C urine. 2. Recipe.: here is the ingredients we're gonna need for off culture. First, you're gonna need 520 grand off strong bread, flour and 40 grams off semolina, 50 grams off sourdough starter or bullish to ground off instant dry yeast, 10 grams off sea salt and finally, 400 milliliters off lukewarm water. 3. Mix the dough.: So take a large mixing bowl on your flower, This same arena on this side. I'm gonna put the salt to the other side. I'm gonna put the yeast because yeast and salt they do not like each other. The salt will always win by killing off the used I know we're gonna ask. So those on then we're gonna add a little bit over half off our water, and we're gonna start by bringing this together slowly. We can all wait to see that. This I don't need to live with more water. So more okay, way out there. Final bit of water. It's always a little bit different from depending on what kind of flower you're using. So I just want to bring it together like this to a shaggy mass like this, and then we're gonna take it out on the table and needed a little bit 4. Knead the dough.: a tiny bit of flour to your table. Not a lot. We don't want to make this door true stiff by adding a whole lot off long. Just fight. Just take care of the beginning of the meeting. So now we will start to need Are we stretches, put it back. Stretches from the back stretch quite sticky. So I'm gonna use my scraper, so kind of stretch it and pull it over itself. And with this, um, they only can take, like, 5 to 10 minutes to get, like, a smooth though, uh, - she now it starts toe to become smooth. Elastic might take a little bit of practice. Get at this point, you don't want any more flour. Then after 5 to 8 10 minutes, your dog starts to become really smooth them on. Nice. Just like that. Tighten it up a little bit, just like that, and take your mix a little. Put in a little bit of Ireland I never placed there. The daughter on covered with a damp to tower with a with some claim feel on. Leave it toe proof for one hour until it's double in size. 5. Divide and rest the dough.: I had a little bit of your wife. Your table on grease, Two baking trays on one. Let's now turn up. Stress should go out a little bit. Now we're gonna divided into two equal pieces on a place them in your baking trays. Just gonna stretch it. You see, the door is nice and bubbly, and now it just used to to prove a little bit. So cover them with a tea towel of some cling film and put them in a warm place for just about half an hour. 6. Add toppings and bake the focaccia.: So now for catcher has been proving for a little over half an hour on now we can prepare our toppings. Of course, if you wish, you can use other topic you news like some dried tomatoes or fresh tomatoes or whatever you feel like on. I like to use my rosemary whole. But if you feel like chopping it up a little bit, please feel free to do so on. For this part of the course, I added a little bit off Italian. You're sick just to keep the right mode. Bristled for Catch us with a liberal amount off olive oil so you get that fried effect on your conscious when it's baked. Now with the tip of your fingers, make those classic dimples into your foot. Catch it'll so that the olive oil can really soak into the dough. Now take your olives on, press them into the dough. - Okay , now for the roast Marie. I like toe. Push the end off my roof, marry into the dough so that the roast money sticks out a little bit. So when it takes the Roseman, it's likely burns and give it a nice, bitter taste to it. - On the final step is a little bit off sea salt that gives the for catcher that classic salty flavor and crunch to it. So here is the country ready for the oven, baked them for just around 20 minutes at 230 degrees Celsius. 7. Baked focaccia and final words.: - So now the four culture is out of the oven on I'm just gonna brush them with a little bit off boil to give it up. Nice shine on the aroma from the Ross money and the only one is just amazing. - So that was our little for catching class. You see, It's nice area, um, crispy on the outside and fluffy on the inside. It's just amazing. And it's super simple. Give it a go soon come.