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Illustrative image 
Soft focaccia with sourdough starter
Recipe no. 64 · mikilab.de/64
Soft wheat type 0 (W300)
Sitor draft
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~15 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Draft written with Michele's method (poolish, mashed boiled potato, a drizzle of oil to finish, in a tray). To try: once Michele confirms it, this notice disappears.
Sourdough (Lievito Madre) check
Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).
On TikTokRecipe no. 64
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.
The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) SOURDOUGH: refresh it 2 times about 4 hours apart at 28 °C and use it at its peak, when doubled. 2) POTATO: boil 250 g floury potatoes with the skin in salted water for 25-30 minutes. Peel, mash while warm (you need 200 g) and cool below 30 °C. 3) DOUGH: in a stand mixer put 700 g cold water, the sourdough (250 g), 1000 g flour, the malt and (optional) the improver. Mix 5 minutes and rest 30 minutes. Add the salt (20 g) and the potato, then the oil (40 g) gradually until the dough forms strands. Final temperature 23-25 °C. 4) FOLDS AND MATURATION: 3 sets of folds every 30 minutes, then 10-12 hours in the fridge (4 °C) in an oiled, closed container: the sourdough works slowly and gives flavour. 5) TRAY: oil two 40×30 cm trays with 30 g oil each. Divide the dough, stretch it with oiled hands and rest 30 minutes at room temperature. 6) FINAL PROOF in the tray: 2-3 hours at 24-26 °C, covered, until doubled and full of bubbles. 7) TOPPING: make the emulsion (60 g water, 60 g oil, 10 g salt, mixed with a fork), pour it on and dimple with your fingers. Finish with flaky salt. 8) BAKING: 230 °C, lower shelf, 22 minutes, until the base is crisp and the top golden. Unmould onto a rack and serve lukewarm.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
With sourdough, no baker's yeast: long fridge maturation for more flavour and keeping quality. MikiLab method: poolish the evening before, mashed boiled potato in the dough (keeps the crumb soft and moist for days), a drizzle of oil in the dough and one to finish, baked in a tray. Yield: 2 trays 40×30 cm. The topping changes, the dough stays the same. No poolish or yeast? See «I don't have this ingredient». Rewritten by Sitor (AI) with your method: a starting point to try.
Useful terms *
Made with Michele's hands
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