On Sunday, 20 September, 25 bakers of all ages joined our focaccia baking workshop at the Master Artist studio in Desa Sri Hartamas. Led by vegan baker Ana Castro from Colombia, the two-hour session ran from 3:30pm to 5:30pm, and every baker — children and adults alike — made, topped and took home their own focaccia.
Meet the baker: Ana Castro
Ana is a vegan baker from Colombia, and focaccia is a natural fit for her style of baking: a classic focaccia needs only flour, water, yeast, salt and olive oil, so it is plant-based without any substitutions at all. Ana demonstrated each step at the front of the room before everyone tried it for themselves, with guidance at the tables along the way.
What we made
Our workshops are drop-in sessions, and no prior experience is needed. Over two hours, each baker went from a bowl of simple ingredients to a finished loaf:
- Mixing the dough — measuring and combining the ingredients, and learning how few you really need.
- Working the dough — simple techniques that build strength in a soft, wet dough without hard kneading.
- Dimpling and decorating — pressing fingertips into the dough and topping it with sun-dried tomatoes, capsicums and onions.
- Baking and taking it home — everyone left with the focaccia they made.
What bakers said
One participant shared her experience in a Google review afterwards:
"The instructor made the process so clear and practical — from mixing the dough with simple techniques to decorating it with some toppings. The hands-on guidance was excellent, and walking away with a warm, fragrant loaf (and the confidence to make more at home) felt so rewarding… Even the kids enjoyed making the focaccias!"
— Mary Elizabeth S., Google review
Why focaccia works for all ages
Focaccia is one of the most forgiving breads there is, which is exactly why it suits a room where young children and adults bake side by side. It needs no fancy shaping or special tins, the soft dough is easy to handle, and the most satisfying part — dimpling the dough and arranging the toppings — is something every age can do well. Within a couple of hours you go from flour and water to a golden, fragrant loaf.
For children, baking quietly teaches a lot: measuring is real-world maths, following a recipe builds patience, waiting for dough to rise is a lesson in delayed gratification, and decorating a loaf is a creative decision. Best of all, they make something the whole family eats — and that sense of "I made this" is a big confidence boost.
Bake focaccia at home
If Sunday's bakers have inspired you, focaccia is an easy bread to repeat in your own kitchen. A few tips that make the biggest difference:
- Don't fear a sticky dough. That moisture gives focaccia its open, airy crumb. Oil your hands rather than adding more flour.
- Give it time. A slow rise — even overnight in the fridge — adds flavour and makes the dough easier to handle.
- Be generous with oil in the tin. It's what makes the base crisp and golden.
- Dimple firmly. Press your fingertips right down to the bottom of the tin so the oil pools in the holes.
- Let children choose the toppings. Sun-dried tomatoes, capsicums and onions, like we used on Sunday, are a great start.
For a reliable step-by-step method, King Arthur Baking's no-fuss focaccia recipe is a good place to begin.
Coming up in October
Missed the focaccia? Our October workshops are all on Sundays:
- 4 October — Textured canvas painting
- 11 October — Plant-based cooking class
- 18 October — Painting on canvas, lemon theme (Sip & Paint)
- 25 October — Sourdough
Places fill up, so see the workshop details and message us on WhatsApp to reserve your spot.
Frequently asked questions
Do I need baking experience to join a workshop?
No. Our workshops are drop-in sessions designed for beginners, and no prior experience is needed.
Can children join?
Yes — our workshops are open to all ages. Sunday's focaccia workshop brought together 25 bakers, children and adults, and families are welcome to bake together.
Do we take our bake home?
Yes. Everyone takes home what they made.
Where are the workshops held?
At the Master Artist studio, 38-2 Jalan 28/70A, Desa Sri Hartamas — upstairs, above Savor of Life restaurant, a short drive from Mont Kiara. See directions and opening hours.
Bake with us next time
Sunday was a lovely reminder of why we run these sessions: they're as much about the people in the room as what you take home. Browse more photos in our gallery, explore our baking workshops, and message us on WhatsApp to join the next one.
