Shop
Print

Super Simple Hand Mixed Focaccia

  • Author: Leaven Foods
  • Total Time: 18 hours and 15 minutes
  • Yield: 1x – 1060 g focaccia
Print Recipe

Description

This hand-mixed focaccia is soft, flavorful, and easy to make. Mix it in the evening, then bake it fresh the next day. No mixer required.

Ingredients

Units

Equipment:

  • Digital Thermometer
  • Measuring Cups/Spoons (or Digital Scale)
  • Mixing Bowl
  • Half Sheet Pan or 9”x13” Baking Dish

Dough Ingredients (Amount – Baker’s %):

  • 5 cups (600 g) Bread Flour (12%-13% protein) – 100%
  • 2 cups (450 g) Room Temperature Water – 75%
  • 2 tsp (12g) Salt – 2%
  • 1 tsp (1.8 g) Leaven Foods All Purpose or Wild Yeast – 0.3%
  • Olive Oil – For the Pan

Instructions

  • Incorporate – Add the flour and water together in a bowl and mix by hand until fully incorporated-about 3 minutes.
  • Autolyse – Allow the dough to sit in the mixing bowl for 20 minutes, undisturbed. 
  • Mix –  At the end of the 20 minutes add the Leaven Foods All Purpose or Leaven Foods Wild Yeast to the dough and mix for one minute using the pincer method (Pincer Method ). Add the salt and mix for an additional 6 minutes. The desired temperature of the dough at the end of the mix is 74-78℉/23-26℃.
  • Bulk Fermentation –  Once the mixing is complete, transfer the dough to an oiled container, cover, and let the dough sit at room temperature (70-75℉/21-24℃ ) for 14 hours. During the first hour and a half of bulk fermentation, perform three sets of stretch and folds 30 minutes apart (How to Stretch and Fold Sourdough), starting 30 minutes into the bulk fermentation.
  • Divide and Shape – After the 14 hour bulk fermentation, turn the dough out of the container onto a clean surface and shape into a loose ball. Place onto an oiled sheet pan or 9”x13” baking dish lined with parchment paper, oil the top of the dough, and cover.
  • Proof – Let the dough balls proof at room temperature (70-74℉/21-23℃ ) for 2-3  hours.
  • Bake – At the end of the proof, add more olive oil to the surface of the dough ball and then press the dough out in the pan by dimpling the surface. Top the focaccia with flaky sea salt such as Maldon, more olive oil, or other toppings of your choosing. Put the pan in a oven preheated to 450℉/232℃ and bake for 12-17 minutes or until golden brown on top and bottom. Transfer the focaccia to a cooling rack when baking is complete and allow to cool for at least 15-20 minutes.

Notes

Make sure to have a container of water handy to dip your hands as you mix-this prevents the dough from sticking to your fingers too much.

  • Prep Time: 17-18 hours
  • Cook Time: 12-17 minutes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You also may like:

Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

Menu

CONTACT US

Mailing List

Get updates on new products and promotions!

©2025 Leaven Foods   |   Terms & Conditions   |   Privacy Policy   |   Cancellation Policy

Conversion Calculator