Take a tour of flatbreads from around the world with your guide Meredith Deeds, cookbook author, food writer and culinary instructor. Start in Italy, with classic focaccia dough made by hand. Learn the basic recipe techniques for mixing, kneading, resting and shaping this delicious olive-oil infused dough before baking it up to golden perfection. Then, learn to make a Tuscan variation in your stand mixer that adds just enough wheat flour to impart nutty undertones. Finally, learn several ways to top your focaccia with nuts, sautéed onions, cheese and more!

Continue exploring focaccia as you learn to make three more variations! First, make a delicious, delicate cheese-filled version as you roll the dough super thin and then fill it with creamy stracciatella cheese. Then, learn how to make a potato-infused dough you can use to make focaccine (focaccia rolls) or a bread stuffed with ham and fontina, or whatever fillings you choose!

Create endless options for entertaining with cracker-thin flatbreads! Similar to a pizza crust, this flatbread can be pre-baked ahead of time, then topped later and baked to a crispy, golden brown. Meredith offers tips for rolling and topping this deliciously versatile dough.