Making herby focaccia
Lesson details
Learning outcome
I can use food skills to make herby focaccia.
Key learning points
- Focaccia is an Italian bread flavoured with olive oil and herbs, and sometimes olives and sundried tomatoes.
- There are many types of bread which can form the basis for other dishes, such as pizza bases, Chelsea buns and pretzels.
- The food skills used to make focaccia are measuring, mixing, kneading, shaping and using the oven (baking).
- Yeast produces carbon dioxide which helps the bread to rise. The gas is held in the dough when baked.
- Some people have an allergy to specific ingredients, such as wheat flour, nuts and milk.
Keywords
Focaccia - a traditional bread from Italy
Yeast - a microorganism that can produce carbon dioxide
Carbon dioxide - a colourless, odourless gas
Knead - to mix a bread dough until it is smooth and elastic
Coeliac disease - a reaction to gluten (a protein), which is found in wheat, barley and rye
Common misconception
Coeliac disease is caused by a reaction to gluten in wheat flour only.
Coeliac disease is caused by a reaction to gluten (a protein), which is found in flours from wheat, barley and rye.
Teacher tip
Encourage pupils to be creative and have a range of different toppings they could use, such as different oils, fresh herbs, garlic, chillies, seeds and nuts (check for allergies). Play some music while pupils are kneading their bread - when the music stops, the kneading can stop!
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
Risk assessment required - may contain allergens
Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Q1.What is the main ingredient of bread?
Q2.What cutting technique is being shown here?
Q3.To measure flour to make bread, we would use ...
Q4.A is used to puree soup.
Q5.Match the ingredient to the correct measuring equipment.
measuring jug
measuring spoons
weighing scales
Q6.We should always prepare and cook food __________ and __________.
Assessment exit quiz
6 Questions
Q1.True or false? Coeliac disease is caused by a reaction to gluten in wheat flour only.
Q2.Focaccia is a traditional bread from ...
Q3.Which of these is an unleavened bread?
Q4.What food skill is this image demonstrating?
Q5.During making and baking, what does yeast produce to help the bread rise?
Q6.The action of kneading develops the __________ in the flour, helping to create a soft, elastic dough.
To help you plan your 8 cooking and nutrition lesson on: Making herby focaccia, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 8 cooking and nutrition lesson on: Making herby focaccia, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Cooking techniques and proficiency unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.