Italian Aperitivo & Focaccia Workshop

Experience the charm of la dolce vita in this interactive Italian Aperitivo and Focaccia workshop — a perfect blend of hands-on baking, culinary learning, and relaxed enjoyment.

Guided by a professional chef, you’ll dive into the art and science of focaccia-making while sipping an Aperol Spritz and exploring the flavours of a traditional Italian aperitivo.

This class invites participants to follow the chef step-by-step — mixing, kneading, and shaping their own focaccia dough from scratch. Along the way, you’ll learn about the roles of gluten, yeast, and salt, how temperature impacts fermentation, and the stages of gluten development.

As your dough rests and proofs, the chef will demonstrate how to prepare a refreshing Aperol Spritz, select cheeses, olives, and cured meats, and assemble an inviting Italian charcuterie board.

Once your dough is ready, you’ll shape, season, and decorate your focaccia using a selection of vibrant, seasonal toppings — from cherry tomatoes and red onions to olives, rosemary, and sun-dried tomatoes. While your bread bakes to golden perfection, you’ll sit back and enjoy your aperitivo experience, complete with your own Spritz and shared charcuterie.

In this class, you will:

• Prepare and knead the focaccia dough by hand

• Learn about yeast activation, gluten formation, and fermentation

• Shape, season, and decorate the focaccia with traditional toppings

• Mix a classic Aperol Spritz and build a balanced Italian charcuterie board

• Enjoy your aperitivo while your bread bakes, then take home your freshly made focaccia

A bit of history:
Focaccia traces its origins to ancient Rome, derived from the Latin word focus — meaning “hearth” — where it was baked on hot stones. Over time, regional Italian variations flourished, from Liguria’s Focaccia Genovese to the cheese-filled Focaccia di Recco. Today, it remains a beloved staple of Italian culture — simple, versatile, and deeply connected to the joy of sharing good food.

All ingredients and equipment are provided, you do not need to bring anything with you. 

FAQ: Bread Classes

Is this class suitable for beginners?

Yes, our Intro to Bread: Challah & Babka Class, Croissant and the Italian Aperitivo & Focaccia Workshop are both great for beginners, no experience needed. 

How long is the class?

Challah & Babka and Croissant are both 2 hours. The Italian Aperitivo & Focaccia Workshop runs a bit longer to include the aperitivo experience while your dough proofs and bakes, check the product page for exact timing.

Do I take my bread home baked, or do I bake it myself?

For Challah & Babka and Croissants, you'll leave with unproofed or unbaked dough to finish at home, filling your kitchen with that fresh-baked smell on your own time. 

Do I need to bring anything with me?

No, all ingredients and equipment are provided across all classes at Le Dolci Culinary School Toronto. 

Will I get the recipe afterward?

Yes, the Challah dough and crumble recipe and the Croissant recipe are both emailed to you before class so you can recreate them at home.

Is the studio accessible?

Classes may be held in our upstairs studio, which is accessible by stairs only. If you need accommodation, please email us in advance and we'll do our best to help. Our downstairs studio is wheelchair accessible but our table heights are higher than usual for cooking purposes. Please email us in advance to discuss if we can accommodate. 

How much bread will I go home with?

Challah & Babka: two loaves, one classic braided Challah and one filled Babka. Croissant: about a dozen unbaked croissants, qty varies on how small or large you cut and roll your croissants.

Is this a good gift or date idea?

Definitely all classes at Le Dolci Culinary School Toronto are great gift ideas! The Focaccia Workshop especially makes a great date night thanks to the aperitivo element, while Challah/Babka and Croissants are wonderful gifts for anyone who loves fresh-baked bread or wants to build real baking confidence.