Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.




This focaccia can be prepared with or with herbs, such as fresh chopped rosemary, thyme, chives, parsley or sage; and also delicious topped with chopped Kalamata olives.

The focaccia is light and airy with the start of a ‘sponge’ and the longer risings.


rosemary focaccia.jpg

1 cup warm water (115-117 ° F.)

1 package dry Active yeast, not instant

1 teaspoon sugar

1 cup flour

Focaccia Dough-

1 cup warm water

2 Tablespoons olive oil

4+ cups of flour

2 Tablespoons chopped fresh rosemary

2 Tablespoons olive oil combined with 2 teaspoons Kosher salt

10-12 Kalamata olives, pitted and chopped, optional

1.    Sponge- Sprinkle yeast over the warm water in a large bowl. Sprinkle sugar over yeast and wait 5-10 minutes, until the yeast is foamy. (Proofing)

2.    Add the 1 cup of flour and mix well. Cover and let rest for about an hour in a warm spot.

3.    Focaccia dough - Add another cup of warm water, olive oil, salt and 1 cup of flour. Mix with wooden spoon, stirring about 30-40 turns. Start adding the remaining 2 + cups of flour. Dough should be smooth, add enough flour just to be kneaded on a floured board or counter. Add a little flour at a time, until a soft dough is formed, but not too dry, want the dough to be slightly sticky.

4.    Place dough in a warm, oiled bowl, and cover. Let rise in warm area for 1-2 hours. (Any longer than that, punch down, re cover and let rise another 30 minutes or so)

5.    Coat a 9x13 pan with olive oil.

6.    Punch down dough, (no more kneading), and add to the pan. Press dough into the corners, and make even thickness.  Cover and let rise about 30 minutes.

7.    Heat oven to 400°F.

8.    Make indentations all over surface of dough with your fingers. Brush the surface with the olive oil & salt mixture. Sprinkle with the chopped rosemary, and optional olives.

9.    Bake for 15 minutes; reduce heat to 375°F. and bake about 20 minutes, or until bottom is brown and an instant read thermometer reads 185°F.

10.  Remove to cooling rack, cool a few minutes, and cut into squares.

Adapted from Kathleen Sanderson

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