Genoese Focaccia Course
Master authentic Genoese focaccia for professional kitchens: precise tray formulas, dough science, fermentation, dimpling, baking parameters, QC standards, and production scaling to deliver consistent, high-margin focaccia in gastronomy service.

flexible workload of 4 to 360h
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 workloadWhat our students say
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