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March 13, 2022 10:30 AM
150 mins
Live Class
On-Demand Class
$ 45.00 CAD
plus tax
Inspired by the art of Vincent Van Gogh, Teri Culetto aka the Vineyard Baker launched the trend for Focaccia Bread Art using dough as her canvas in 2018. And now you can join Larry Harris, our own expert on doughs and breads, to learn how to create Bread Art in your home kitchen. Join Larry's virtual baking class to learn how to make a delicious fresh Focaccia, then paint a picture on your bread with a palette of fresh vegetables, herbs, seeds, and spices.
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Ingredients, Focaccia: unbleached flour, instant yeast, salt, olive oil, ingredients to make the art (detailed in the recipe)
Speciality Equipment: stand mixer (optional), weigh scale
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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