11/19 Cooking Demo: Grissini and Focaccia
Saturday, November 19th
12:00pm to 2:00pm
Grissini and Focaccia
Light and Crunchy, pencil-thin Italian bread sticks and our famous focaccia
Cold, refrigerated dough is one of the secrets to making this delicious focaccia. Resting the dough 18 to 48 hours in the fridge, lots of olive oil and a natural sourdough starter will produce the perfect focaccia.