Genoese Focaccia Course
Dive into professional Genoese focaccia production for kitchens, covering accurate tray recipes, dough science, fermentation control, dimpling techniques, oven-specific baking, quality checks, and scaling methods to produce uniform, profitable focaccia for gastronomy services with high standards and efficiency every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with exact recipes, dough principles, and fermentation steps for reliable, genuine Genoese focaccia production at scale. Master mixing, shaping, dimpling, brining, and baking suited to various ovens, alongside storage, reheating, HACCP protocols, and service planning. Access straightforward checklists, problem-solving techniques, and schedules to boost daily efficiency and ensure peak quality consistently.
Elevify advantages
Develop skills
- Master precise Genoese focaccia recipes including tray weights, ratios, and hydration levels.
- Control fermentation expertly with timing, temperature, dough handling, and cold proofing.
- Bake confidently at scale using oven settings, steam control, loading, and production schedules.
- Quickly diagnose and fix issues like dense texture, pale crust, or oily surfaces.
- Operate safe, cost-effective focaccia service with HACCP, storage, reheating, and stock management.
Suggested summary
Before starting, you can change the chapters and 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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