Wed, Jul 01|
Live from Echo Park, Los Angeles
Focaccia Genovese with Francesco Lucatorto
Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, surrounded by the flavors and perfumes of the Ligurian coast. After having studied Culinary Arts in Italy.
DATE & TIME
Jul 01, 2020, 6:00 PM – 8:00 PM PDT
Live from Echo Park, Los Angeles
Join Chef Francesco Lucatorto as he shows us how to prepare the original Focaccia genovese! Please note, this dish will require for you to start preparing the dough the day before the class. Once you purchase the class, we will be sending you a quick video on how to, as well as have listed instructions below.
1000 gr "00" flour (all purpose will do)
550 gr room temperature water
100 ml Extra virgin olive oil
20 gr honey (or barley malt, or sugar)
30 gr salt
6 gr compressed yeast (or 12 gr fresh baker's yeast)
For the Salamoia:
Warm water with 4-5% salt
Extra virgin olive oil, enough to cover dough on yields
2 sheet pans (we will be using 18 x 13 inches pans)
tool for poking holes (fork, skewer, etc.)
Instructions for dough making (on your own, preferibely day before the class):
Dissolve the yeast in the water. With a mixer, mix half of the flour, yeast, olive oil, and honey on medium speed for 5 minutes, until it looks sort of like a batter.
At low speed, add the rest of the flour, incrementally. When incorporated, increase the speed gradually and add the salt when starting to "slap," about 10 minutes. Once incorporated, continue mixing until bottom of the bowl is clean.
Let rest for 2 hours at room temperature and then place in refrigerator overnight, covered.
Thirty minutes before start of class, remove from refrigerator and let rest at room temperature.
Video of dough making: https://share.icloud.com/photos/08lw0wSSsnUWe6UFLOCoVUp7g
About Chef Francesco Lucatorto:
Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast. After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009. He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef. His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.
Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.
By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee , assignees, and affiliates (THE “RELEASED PARTIES.”) The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manne, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world. In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent / guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behald of yourself and such minor(s).
You will receive a Zoom link as soon as you book the class via email. This ticket does not include the ingredients kit. After the class is completed, you will receive a link to the recording of the class.$15.00+$0.38 service fee
Class Recording$10.00+$0.25 service fee
Ingredients Kit Includes: 1000 gr doppio zero "00" flour 100 ml extra virgin olive oil 6 gr compressed yeast Delivery included$15.00+$0.38 service fee