Focaccia (Southwest)

Learn to make superb homemade focaccia with traditional long fermentation and adorn your breads with the toppings of your choice. Bring paper or cardboard containers for taking home your leftovers. No plastic.

If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.

Janice Grover

Instructor

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JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.

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