Genoese Focaccia Course
This course equips bakers with the expertise to produce authentic Genoese focaccia at scale, covering recipes, fermentation, baking techniques, troubleshooting, and operational logistics for consistent quality and efficiency.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Genoese Focaccia Course teaches you precise recipes, dough science, and fermentation methods to achieve consistent, authentic results on a large scale. Learn mixing, shaping, dimpling, brining, and baking settings suited to various ovens, plus storage, reheating, HACCP, and service logistics. Gain clear checklists, troubleshooting techniques, and production schedules to streamline daily output and keep top quality every day.
Elevify advantages
Develop skills
- Master Genoese focaccia recipes: 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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Course in PDF