Focaccia

CHF 39.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Focaccia

CHF 39.00 incl. VAT

Focaccia

Focaccia is a traditional Italian bread known for its soft, airy texture and golden brown, crispy crust. A typical feature of focaccia is its surface, which is pressed with the fingers to create small indentations that hold olive oil, herbs, and other toppings.

In this course you will learn step by step how to professionally make traditional, airy focaccia. You will learn all about the structure of an aromatic starter dough (poolish), the autolyse technique for optimal flour hydration as well as the correct kneading and dough processing for a perfect texture and structure. Every stage – from mixing to stretching and folding up to baking preparation – is explained in videos.

You will learn how to prepare the typical surface with oil, salt and rosemary, how to bake the focaccia perfectly, and finally how to evaluate it through sensory perception. In addition, a complete list of the equipment and machines required, the recipe as a PDF download, and structured step-by-step instructions are available.

Traditional, airy focaccia

Airy, golden brown and aromatic – the classic focaccia with olive oil, herbs and fine crust brings a taste of Italy.

Tipps und Tricks

You benefit from in-depth expertise and tried-and-tested processes – from dough preparation to the perfect crust.

Flexible and independent

Video course including recipe download so you can learn and bake at your own pace.

Florence Strebel

Master Baker-Patissier

I love working with dough, especially sourdough. The long-leavened doughs fascinate me because they require patience but reward with great aroma and character. I also really enjoy the precise art of laminating croissants. My favorite? Quite simply: sourdough croissants. A major highlight for me was passing the professional exams in 2020 – and even coming top of my class. In the online courses, I want to share my love of the craft with you and show you that you can continue baking with confidence and a newfound enthusiasm.