Focaccias
Neapolitan chef, gastronomic advisor for pizzerias
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.
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Course Syllabus
Course Content
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
Course recipes
In this course you will learn
See what our Members are saying
Lovely
Thank you for the lovely course and sharing your love for your food and country.
kneading and confidence
thank you chef luigi for detailing the process of kneading. i definitely understand the basics of the process
I love the the different way to make focaccias from savory to sweets
the enjoy this course a lot of ways to make variety and flavors of focaccias bread , I would definitely try one at home.
Great
So so good, it was one of the best ones yet
Easier than I thought.
He is very clear on the instruction on very detailed step by steps. So you can follow along and understand why and how to cook a focaccia.
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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
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Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
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What's included?
- 55min HD video
- 4 Recipes
- 8 Lessons
- Recipe Book (English, Spanish)
Available languages
- Español, English
- English, Español, Italiano, Français, Deutsch
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Technique
Technique and tips are the most important.