Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.
MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.
Sitor's Workshop
176 recipes
Other ways through the recipes
Radio
Focaccia di Matera
Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image
MikiLab
Matera Focaccia · 17/10/2026
🇮🇹Matera Focaccia
Matera-Style Semolina Focaccia
Recipe no. 75 · mikilab.de/75
Finely milled durum semolina
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
The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
MikiLab
Sitor's Manual
Matera Focaccia
Semola di grano duro rimacinata · Proof: ~4 h · Difficulty: Easy
Flour
1000 g
Water
720 g
Salt
20 g
Boiled potato, mashed (cold)
200 g
Fresh yeast (final dough)
3 g
Barley malt
10 g
Natural improver (optional)
30 g
Extra virgin olive oil (in the dough)
40 g
Extra virgin olive oil (in the tray and to finish)
100 g
Cherry tomatoes
250 g
Black olives
120 g
Oregano
5 g
Baking: 230°C · 24 min
Method
1) POOLISH, the evening before: 300 g flour, 300 g water and 1 g fresh yeast. Mix to a smooth batter, cover and leave 12-16 hours at 18-20 °C. Ready when domed and full of bubbles.
2) POTATO: boil 250 g floury (yellow-fleshed) potatoes with the skin in salted water for 25-30 minutes until tender. Peel and mash them while still warm with a ricer (you need 200 g). Cool below 30 °C: hot, they kill the yeast.
3) DOUGH: put the poolish, 400 g cold water (keep 50 g aside), 700 g flour, 3 g fresh yeast, the malt and (optional) the improver in a bowl or stand mixer. Mix 5 minutes and rest 20 minutes. Add the salt (20 g) and the potato, then the remaining water gradually and finally the oil (40 g), until the dough forms strands. Very soft and sticky: that's right. Final temperature 23-25 °C.
4) FOLDS: 3 sets of folds, one every 30 minutes, with wet hands. The dough gradually becomes smoother and stronger.
5) TRAY: oil two 40×30 cm trays with 30 g extra virgin olive oil each. Divide the dough into two (about 1 kg each) and stretch it with oiled hands, without forcing. If it springs back, rest 15 minutes and continue.
6) FINAL PROOF in the tray: 2-3 hours at 24 °C, covered. Ready when doubled, puffy and full of bubbles, and a finger dent springs back slowly.
7) TOPPING: wet your fingers with oil and dimple the whole surface. Spread before baking: cherry tomatoes, black olives and oregano. Finish with a drizzle of oil (about 20 g per tray) and flaky salt.
8) BAKING: static oven preheated to 230 °C, lower shelf, for 24 minutes, until the base is crisp and the top golden. Unmould onto a rack and serve lukewarm.
Stated proof: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Easy
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.
Extra virgin olive oil (in the tray and to finish)100 g · 10%
Cherry tomatoes250 g · 25%
Black olives120 g · 12%
Oregano5 g · 0.5%
Procedure
1) POOLISH, the evening before: 300 g flour, 300 g water and 1 g fresh yeast. Mix to a smooth batter, cover and leave 12-16 hours at 18-20 °C. Ready when domed and full of bubbles.
2) POTATO: boil 250 g floury (yellow-fleshed) potatoes with the skin in salted water for 25-30 minutes until tender. Peel and mash them while still warm with a ricer (you need 200 g). Cool below 30 °C: hot, they kill the yeast.
3) DOUGH: put the poolish, 400 g cold water (keep 50 g aside), 700 g flour, 3 g fresh yeast, the malt and (optional) the improver in a bowl or stand mixer. Mix 5 minutes and rest 20 minutes. Add the salt (20 g) and the potato, then the remaining water gradually and finally the oil (40 g), until the dough forms strands. Very soft and sticky: that's right. Final temperature 23-25 °C.
4) FOLDS: 3 sets of folds, one every 30 minutes, with wet hands. The dough gradually becomes smoother and stronger.
5) TRAY: oil two 40×30 cm trays with 30 g extra virgin olive oil each. Divide the dough into two (about 1 kg each) and stretch it with oiled hands, without forcing. If it springs back, rest 15 minutes and continue.
6) FINAL PROOF in the tray: 2-3 hours at 24 °C, covered. Ready when doubled, puffy and full of bubbles, and a finger dent springs back slowly.
7) TOPPING: wet your fingers with oil and dimple the whole surface. Spread before baking: cherry tomatoes, black olives and oregano. Finish with a drizzle of oil (about 20 g per tray) and flaky salt.
8) BAKING: static oven preheated to 230 °C, lower shelf, for 24 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.
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 *
* Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
* Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
* Final proof (appretto): the second proof after shaping, before baking.
Illustrative image 
