Genoese Focaccia Course
This course equips bakers with the knowledge to produce authentic Genoese focaccia consistently at scale, covering formulas, fermentation, baking, troubleshooting, and operational logistics for safe and efficient production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Genoese Focaccia Course teaches you precise formulas, dough science, and fermentation protocols to deliver consistent, authentic results at scale. Learn mixing, shaping, dimpling, brining, and baking parameters tailored to different ovens, plus storage, reheating, HACCP, and service logistics. Gain clear checklists, troubleshooting methods, and production timelines to streamline daily output and maintain top quality every day.
Elevify advantages
Develop skills
- Master Genoese focaccia formulas: precise tray weights, ratios and hydration.
- Control fermentation like a pro: timing, TDT, folding and cold-proof workflows.
- Bake at scale with confidence: oven profiles, steam, loading and daily timelines.
- Diagnose defects fast: fix dense crumb, pale crust and greasy, oily surfaces.
- Run safe, profitable focaccia service: HACCP, storage, reheating and par levels.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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