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.

flexible workload from 4 to 360h
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, real results in big amounts. Learn mixing, shaping, dimpling, brining, and baking settings suited to various ovens, plus storage, reheating, HACCP, and service plans. Get simple checklists, fixing tips, and production schedules to smooth daily work and keep high quality each 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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