Advanced Level 2: Focaccia Genovese at Home in an Electric Oven Online Bread Class

(1 customer review)



*Slow Rise Pizza On-Demand courses may be viewed as many times as you’d like for 60 days, starting from the time you sign up.*

Focaccia Genovese with Poolish at Home in an Electric Oven with Master Italian Artisan Baker Stefano Tulipano Online Bread Class – Advanced Level  2

In this On-Demand, Advanced bread class, Master Baker Stefano Tulipano teaches us how to make Focaccia Genovese (aka Genoa-style Focaccia aka Fügassa alla Genovese) in his consumer electric home oven. For those with skin in the pan pizza game, this is one of the few true Italian Focaccia styles that is directly relevant, especially if you don’t like your pizza too thick or doughy.

After mixing the dough together as a class (including a preferment called a poolish), we will show you a variety of traditional and non-traditional techniques to prepare this venerated Italian style. And if you’ve never made authentic focaccia with an Italian before, you may not know about one of their best kept secrets: a salty, oil, watery liquid called a “salamoia” which is carefully applied to the surface of dough before it is baked which adds an absolutely delicious, authentic flavor and undeniably rustic crunch.

Stefano worked his way up the culinary ladder from high end pastry shops to luxury hotels and finally to the world of super-star chefs, like Italian master baker Piergiorgio Giorilli. He later landed in Chicago where he ran the artisan bread programs for eight high volume chef-driven restaurants simultaneously for the mega restaurant group Lettuce Entertain You, including RPM Steak and RPM Italian. Currently, Stefano is living in the North of Italy with his family and running his own newly opened artisan micro bakery with his sister (the camera person and certified pizza-taster for this class) in Genoa, Italy called BÀBALAB

Focaccia predates the Roman Empire and is most closely associated with the North-Western Italian region of Liguria, where it’s been made in one form or another for thousands of years. Italian Master Bread Baker Stefano Tulipano was born in Novi Ligure south of Piemonte. He started his culinary career at the age of 14 years old in a culinary school in Genoa where he specialized in bread and pastry.

Suggested Class Prerequisites: Intermediate Level 1 & Advanced Level 1

Noel Brohner is a Los Angeles based pizza consultant who offers both Live Zoom and Video On-Demand online pizza classes for professionals and home bakers alike. These online pizza classes will allow you to progress to Neapolitan, New York Pizza, Detroit-Style Pizza, and even Sourdough and high hydration pizzas.

After you Register:

We will send you an email with a link to login to our site and access your dashboard. All class materials and recipes are available on the video page, and you can begin watching immediately after registration.

Don’t hesitate to email us at if you have any questions.

1 review for Advanced Level 2: Focaccia Genovese at Home in an Electric Oven Online Bread Class

  1. Matt (verified owner)

    Stefano was great. Different style of focaccia and it was a pleasant surprise! There was a lot I took away from this class. Definitely advanced level.

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