Genoese Focaccia Course
This course equips bakers with professional techniques for producing authentic Genoese focaccia at scale, covering recipes, fermentation, baking, troubleshooting, and operational best practices for consistent quality and efficiency.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Genoese Focaccia Course teaches you exact recipes, dough knowledge, and fermentation steps to get steady, genuine outcomes in big quantities. Learn mixing, shaping, dimpling, brining, and baking settings suited to various ovens, plus storage, reheating, HACCP, and service arrangements. Get straightforward checklists, problem-solving ways, and production schedules to smooth daily work and keep high quality every day.
Elevify advantages
Develop skills
- Master Genoese focaccia recipes: exact 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 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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