Focaccias
Transport yourself to Italy by preparing some focaccias at home. We’ll go over the basic techniques for sweet and savoury focaccias with different percentages of hydration.
Chef napolitano asesor gastronómico de pizzerías
Course Content
Course Content
2: The Dough
3: Focaccia Genoese (Classic Genoa-style focaccia)
Free
4: Focaccia with grapes
5: Focaccia Pugliese (classic Puglia-style focaccia)
6: Focaccia 80% hydration
Before you go
Course Recipes
About this Course
Apply the basic techniques for making sweet and savoury focaccias.
Focaccia! Such a simple word that holds so much meaning. There are so many varieties that there is one for everyone. They can be thin, deep, crunchy, with sauce, sweet, savoury and can come with a wide variety of toppings.
Making focaccias doesn’t have to be complicated. Together we will learn the essential techniques to obtain good results and have fun at the same time.
Discover the secrets behind each excellent result: crispy crust, smooth base, aroma of olive oil.
Whether you are a beginner or you already have experience and are looking to broaden your knowledge, this course is for you.
What's included?
- 55min HD video
- 4 Recipes
- 8 Lessons
- Recipe Book (English, Spanish)
- 5 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
Neapolitan chef, gastronomic advisor for pizzerias
Luigi is a young pizzaiolo passionate about the world of Italian pizza. He currently resides in Barcelona. He is an expert in consulting for pizzerias and teaches training courses for professional pizza makers, sharing his knowledge individually, in group classes and through his online community.
You will learn to combine ingredients in order to make highly innovative doughs with a very attractive finish
What you'll learn
We will start with the Focaccia Genovese: a classic and the most well-known. Then, we will look at how to prepare Focaccia Pugliese: typical of southern Italy and with a very distinctive crust. We will learn how to make a little known, sweet Focaccia with grapes. By the end of the course, you will be able to recognize how the percentage of hydration affects the final result.
Have you ever asked yourself “How much dough do I need for X mold?” Learn a very simple method to make the correct amount so that you don’t have too much or too little dough.
Together with the Italian chef Luigi Di Domenico, you will learn the basic and technical aspects to make your own creations. We are looking forward to seeing your results!
Who is this for?
Amateurs and professionals in the kitchen, pizzeria and bakery.
Necessary Materials
Equipment or material recommended in some recipes (not essential for the course):
- Oven
- Baking tray
- Molds
- Bowls
- Weighing scales
- Dough kneader (optional)
- Serrated knife
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
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Ratings and Reviews
4.9
Avg. Rating
1928 Ratings
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anthony noble
Not all Foccacias are equal!
I'm very happy with the information Luigi delivers. From easy math equations for volume, to no fus Kneading of the dough, i feel that Luigi has explained it all. I'm going to be playing with these recipes for a long time me thinks! Top course!
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Technique
Technique and tips are the most important.