Rise & Dimple: Focaccia Two Ways

In this class, we’ll explore two delicious and very different approaches to focaccia. First, you’ll learn to finish the beloved Garlic–Rosemary Focaccia once made by the former Omega Bakery in Columbus—a soft, olive-oil–rich bread with an aromatic topping that many remember fondly. We’ll focus on shaping, dimpling, topping, and baking to achieve its signature flavor and texture. Next, we’ll make a simple, no-equipment focaccia completely by hand, perfect for home bakers who want great bread without mixers or special tools. This rustic version is topped with just olive oil and salt, letting the bread itself shine.

Along the way, we’ll talk about how both doughs can be easily adapted to suit your tastes, with ideas for herbs, cheeses, vegetables, and other toppings. Participants will complete and bake the Omega-style focaccia and mix, shape, and prepare the handmade focaccia from scratch. You’ll leave with new skills, flexible recipes, and plenty of inspiration for making focaccia your own.

Instructor: Amy Loizer