Focaccia yay or nay?
I still have 60 or so open slots for my upcoming pizza al taglio class on 4/17. I suspect the reason this one hasn’t been as popular as my sourdough class is that most people are unfamiliar with the style. Because anyone who has had it would definitely be into learning to make it at home.
As a way of enticing more of you pizza al taglio agnostics to sign up, I’m considering adding another style of bread to the lineup, namely the new high-hydration sourdough focaccia I’ve been working on recently. While focaccia and pizza al taglio are different beasts, for sure, the dough method I use for each of them is more or less identical, so it makes sense to teach them side-by-side.
I’ve mentioned it before, but this new focaccia is substantially different than the one I published last year, in that it is a hybrid sourdough-yeast dough, which gives it a lighter, crisper texture, it’s a very high-hydration dough (85%), for a custardy crumb, and it’s baked in a rectangular pan.
So here’s my question: how many of you out there would consider signing up for the class if I added the focaccia pictured above to the line-up?
Let me know in the comments below, and if I can swing the extra prep, I’ll revamp the class. And even if not, I’ll definitely create a future class that covers both of these breads.