2026 Summer Baking Camp Recipes - Italy

2026 Summer Baking Camp Recipes - Italy

Sicilian Inspired Lemon Cupcakes 

Ingredients:

• 50g butter
• 175g sugar 
• 1  egg
• 5g vanilla
• 150g flour
• 6g BP
• 100 ml Milk
• 50 ml Lemon juice

1. Preheat oven to 325F
2. Cream butter and sugar
3. Add eggs and vanilla and mix until pale
4. Mix dry ingredients in a separate bowl - have milk measured out in another bowl
5. Begin alternating the dry ingredients, mixing between each addition 
6. Portion batter between 12 cupcake lines and bake for 12-15 minutes
   

Neapolitan Pizza Fest

• ¾ cup warm water (100-110°F) (180mL)
• 1 (.25-ounce/7g) packet active dry yeast
• 1 tablespoon granulated sugar divided
• 2 cups all-purpose flour plus more if needed (240g)
• 1 tablespoon olive oil plus more for brushing
• ¾ teaspoon salt

1. In the bowl of a stand mixer, stir together the warm water, yeast, and 1 teaspoon of sugar. Let the mixture stand until it is very frothy on top, 5 to 7 minutes.
2. Add the flour, olive oil, salt and remaining 2 teaspoons of sugar to the bloomed yeast. Attach the dough hook and mix on low for about 1 minute. Increase to medium-low speed until the dough comes together in a ball, is smooth, and springs back when poked, about 5 minutes. If your dough is still very loose and sticky after 5 minutes, mix in more flour a tablespoon at a time, as needed.
3. Preheat the oven to 450°F.
4. When the dough has doubled, punch it down and shape it into a 12” circle on a lightly floured surface, making a thicker rim around the outside edge. Transfer the dough to a parchment paper-lined baking sheet or pizza pan and reshape into a circle if needed. Brush the rim with olive oil if desired, and top with sauce and your choice of pizza toppings or as directed by your recipe.
5. Bake for about 12 to 15 minutes or until the crust is golden brown and the cheese is melted and bubbling.

Fresh Pasta Lab & Focaccia 

• 100g AP Flour
• 1 large egg

1. Measure the flour in a large bowl or on a clean work surface
2. Make a well in the center of the flour, and add the eggs.
3. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Gently mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
4. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest at room temperature for 45 – 60 minutes. (This resting phase is important as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
5. Flatten each portion, then start with the thickest setting on your pasta maker (usually 6 or 7). Run it through once or twice. Gradually adjust the setting to be thinner and thinner until the final product is thin enough to your liking.
6. Or roll by hand and cut with a knife

• 4g Instant yeast
• 390g Flour
• 8g Salt
• 55g Olive Oil
• 25g Olive Oil (For topping and Oiling hands) 
• 340g water

1. Combine Flour, Yeast, and salt in a large bowl. 
2. Make a well in the centre and pour in room temperature water. 
3. Mix until a loose dough comes together then begin kneading with your hands. Knead until the dough is smooth. The dough will be very wet and sticky, try not to add too much more flour. 
4. Let the dough rest for 10 minutes. 
5. Continue kneading until the dough is slightly less sticky, smooth, and elastic
6. Allow the dough to rest, in a bowl coated in olive oil, until doubled in size. 
7. While you wait, prepare any of your desired toppings
8. With oiled hands, lift the dough from the middle allowing the dough to pull itself downward, folding onto itself. Rotate the bowl and fold twice more. 
9. Oil your sheet tray and stretch the dough in all directions until it begins to spring back. Cover the tray and let rest for 15 minutes.
10. Proof your dough a second time, until it doubles, up to 24 hours. 
11. Once proofed, dimple the dough with oiled hands, pour over the remaining oil, and place desired toppings. 
12. Bake in an oven preheated to 450F for 20-25 minutes

Double Baked & Dipped Biscotti

• 244 grams all-purpose flour, spooned into measuring cup and leveled-off
• 30 grams natural unsweetened cocoa powder, such as Hershey's
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 113 grams unsalted butter, at room temperature
• 175 grams granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 180 grams semi-sweet chocolate chip
• 50g semi-sweet chocolate chip (for drizzling) 

1. Cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. 
2. Add flour, cocoa powder, baking powder, salt, and chocolate chips. Mix with a spatula until just combined. 
3. Scrape your dough onto a floured surface and lightly flour the top of your dough.
4. Using your hands, form the dough into 2 logs about ¾-in (2-cm) high and 2 in (5-cm) wide.
5. Place logs on a tray with parchment paper with enough space for the logs to spread while they bake. 
6. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch. 
7. Cut the logs into 2cm slices and turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up.
8. Let cool on the pan for a few minutes before drizzling the tops with melted chocolate.