duration & workshops schedule:
~ 3.5 hours
This tasty Focaccia Pugliese, is originated from Puglia, a beautiful city in the southern region of Italy with fertile soil and climate. It is also renowned as a fabulous variation of Focaccia, but characterized by the amazing fusion of boiled potato and Semola flour. The delight won’t stop there until you find chewy octopuses topped on a soft, golden crispy crust with airy crumb.
這款Focaccia Pugliese 是源自意大利南部的優美城市Puglia，據說因當地氣候溫和、土壤肥沃，農作物豐富，當地人就將更多美味的食材加到麵糰。當你看到這款麵糰原來完美地融合了薯仔和意大利的杜蘭小麥粉(Semola)，再加上美味的八爪魚鋪滿在金黃鬆軟、充滿氣孔的麵包上，兼且出爐後的香味，更會令你回家做更多個跟朋友分享。
Learn from raw material to machine mixing, fermentation, shaping and baking.
Machine mixing, 2 students share one kitchen machine.
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
Approx. 10 participants per class
小班教學 約 10人
2 pieces / participant
每人可帶走 2 個大麵包
Sarah is best known for sharing her bakery experience and knowledge at her facebook page “Bread Cloud” since 2013. She graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs from France, Italy, Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. In 2016, she opened Bread Cloud Studio devoting to the sharing of her knowledge and experience through bakery workshops. Sarah has created numerous recipes for many media and various culinary brands in Hong Kong. She is also one of the hosts of TV programme “Sweets Workshop” in Hong Kong.