In the first of a new series of Masterclass videos by British Baker, the School of Artisan Foods’ Wayne Caddy takes us step-by-step through baking focaccia.

In the video, Caddy describes the Genoa focaccia, one of his favourites, as an easy flat bread to make. Popular in Italy, focaccia is usually seasoned with olive oil and salt, as well as herbs, onions, cheese and meat. It can be flavoured with a variety of vegetables.

He says: “For me a focaccia is a really unusual bread. It uses a lot of interesting techniques. On the top crust there’s a lot of olive oil, and also underneath because we’re baking it on a tray.  It’s almost like a fried crust and it’s very undulating. These are the real key things that we’re looking for.”

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