Nothing beats warm bread, fresh out of the oven, and this easy ‘mother’ recipe can be used a myriad different ways: herbed focaccia, crispy flatbread, stuffed calzone, sweet fried doughnuts… With a bit of patience you can be whipping up this versatile dough in no time — it’s easy to do and it freezes really well, so you can always have some on hand.
Join Emily Zimmerman as she leads you through making this basic dough and discussion variations in ingredients and techniques. You’ll learn how to make simple pita bread and rosemary & olive oil focaccia to taste with some dips, a pizza bianco, and a decadent chocolate chip cinnamon rolls for dessert. There will be enough made so that everyone can take some home to pop in their fridge or freezer.
Kids under 12 are half price!
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.