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.
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
Chapter 2: The Dough
Chapter 3: Focaccia Genoese (Classic Genoa-style focaccia)
Chapter 4: Focaccia with grapes
Chapter 5: Focaccia Pugliese (classic Puglia-style focaccia)
Chapter 6: Focaccia 80% hydration
Before you go
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
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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.
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Ratings and Reviews
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Maalim Ibrahim
Great introduction - but I felt it was missing important elements
I wish they showed us how to make the focaccia in the circular molds. they explained the measurements briefly; but I personally prefer seeing the process with exact measurements, they also didn't speak much about the type of flour used for the Genovese focaccia; strong flour is recommended for the 80% hydration focaccia; what about the other types?
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Technique
Technique and tips are the most important.