Fragrant with herbs and rich with olive oil, focaccia is an Italian flatbread dating back to Roman times. There is no end to the variety of flavorings for this very easy dough and, whether you smother it lavishly in toppings or dress it simply with oil and sea salt, the foundation is the same. In our class, we use biga (a natural leaving) to ferment our dough and create a light, tender, utterly delicious flatbread that you will want to make often. Join us to learn how to make focaccia with Jolynn DeLoach in Merchantville on Sunday, July 26th from 2:00-5:00 p.m. Limited spaces. Register for the class here.