Behind the Scenes of our Cooking Show, In the Kitchen with Galavante, where we are making focaccia pizzettes inspired by the Belmond Splendido in Portofino and Kruh in Vino in the Slovenian wine region. This was our recipe test night, where we made bread for the first time. The focaccia recipe has a long rise – almost 24 hours – but it was worth it. You can skip the long rise and cut the time to 3-4 hours. This isn’t big fluffy focaccia, instead a little crisper and lighter on the carbs than a traditional focaccia.
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