Rising to the Challenge: Year 10 Students Bake the Perfect Focaccia
The aroma of freshly baked bread filled the corridors this week as our Year 10 Hospitality and Catering students rolled up their sleeves and took on the challenge of making authentic Italian focaccia. With flour dusting their aprons and creativity in full swing, the classroom was transformed into a bustling artisan bakery.
As part of their practical skills, students explored the science behind breadmaking — from gluten development to the impact of proving time. They skillfully combined simple ingredients: flour, yeast, honey, olive oil, water, and salt, before patiently waiting for their dough to rise to perfection. Once ready, the dough was stretched into baking trays and lovingly decorated.
Each student brought their unique flair to the task. Olive oil and sea salt topped many of the focaccias, but some students experimented boldly with ingredients like:
- Cherry tomatoes and coriander
- Sliced onions
- Garlic and herb-infused olive oil
- Olives, peppers, spring onions, sweetcorn and gherkins
Not only did the breads look incredible, but the flavours were rich, aromatic, and beautifully balanced — showcasing both technical skill and creativity.
Beyond baking, students demonstrated essential catering skills such as:
- Time management
- Hygiene and food safety
- Teamwork and organisation
- Presentation techniques
These are vital competencies for anyone considering a future in the hospitality industry, and our Year 10 students showed real professionalism and pride in their work.
The finished focaccias received glowing feedback from staff and students alike. Crispy on the outside, soft and airy on the inside, each golden loaf was a testament to the hard work and dedication of the class. Mr Nathan, who was lucky enough to sample some of the outcomes, exclaimed: “I’m a big Italian food lover and these focaccias are really successful. I’m really PROUD of these students.” Congratulations to all our budding bakers! If this lesson is anything to go by, the future of food is in excellent hands.
