How to Make Focaccia with a Sunmix Spiral Mixer
Quick answer: Focaccia dough is high-hydration and low-effort in a spiral mixer — mix on the lowest speed until the dough clears the bowl, let it bulk ferment, dimple it into an oiled pan, and bake hot. A Sunmix EVO6 or EASY6 handles a home-size batch (up to 13 lb) easily.
Ingredients
- 500g bread flour
- 375g water (75% hydration)
- 10g salt
- 5g instant yeast (or 100g active sourdough starter)
- 30g olive oil, plus more for the pan
- Flaky salt and rosemary for topping
Equipment
- Sunmix spiral mixer (EVO6 or EASY6 for a home batch)
- 9x13" baking pan
- Kitchen scale
Method
- Mix. Add the flour, water, and yeast (or starter) to the bowl. Mix on the lowest speed until everything comes together — focaccia dough is wet and slack, so don't expect it to fully clean the bowl the way a stiffer dough would.
- Add salt and oil. Once the dough has come together, add the salt and olive oil. Continue mixing on low until the oil is fully incorporated and the dough looks smooth and elastic, about 5–8 minutes total mixing time.
- Bulk ferment. Transfer to an oiled bowl, cover, and let rise until roughly doubled — about 1.5–2 hours at room temperature, or 12–18 hours in the fridge for more flavor.
- Transfer and dimple. Pour the dough into a heavily oiled pan. Let it relax for 20–30 minutes, then dimple all over with oiled fingers, pressing almost to the bottom of the pan.
- Second rise. Let the dimpled dough rest uncovered for another 30–45 minutes, until puffy.
- Top and bake. Drizzle with more olive oil, scatter with flaky salt and rosemary, and bake at 450°F (230°C) for 20–25 minutes until deeply golden.
- Cool slightly, then serve. Let it rest 10 minutes in the pan before slicing — the crust firms up as it cools.
Watch It Made
This video from Sunmix UK shows focaccia mixed start to finish on a Sunmix spiral mixer:
Frequently Asked Questions
Can I make focaccia in a spiral mixer?
Yes — a spiral mixer is actually well suited to focaccia's high hydration. The spiral action develops gluten in wet dough more effectively than a paddle or hook, without the dough climbing the attachment the way it can in a stand mixer.
What hydration should focaccia dough be?
Most focaccia recipes run 70–80% hydration — noticeably wetter than a standard sandwich bread. This recipe uses 75%.
Why is my focaccia dense instead of airy?
Usually under-proofing or a mixer running too fast for too long. Focaccia needs full gluten development at low speed, plus a proper bulk rise before it goes in the pan — rushing either step gives a denser crumb.
What size Sunmix mixer do I need for focaccia at home?
An EVO6 or EASY6 (up to 13 lb dough capacity) comfortably handles a home-size batch. Larger batches for a bakery or pizzeria call for a Top Line or Classic Line mixer.
Questions About Your Sunmix?
Talk with CulinaryProfis about model fit, batch size, or getting the most out of your mixer — culinaryprofis.com | (914) 278-1007
