Dough
Batch 1.03 kg
- 500 gbread flour
- 400 gwater
- 100 gactive levain (100% hydration)
- 11 gfine salt
- 20 gextra virgin olive oil
- Mix 500 g bread flour, 375 g water and 100 g active levain (100% hydration); rest 30 min. Add 11 g fine salt, 25 g water and 20 g extra virgin olive oil and squeeze in.
- Bulk ferment with 4 sets of coil folds in the first 2 hours. 4 h
- Cover and refrigerate. 4 °C · 12 h to 24 h
Tray and Bake
Batch 183 g
- 30 gextra virgin olive oil, for the tray and top
- 2 gflaky salt
- 150 gcherry tomatoes, halved
- 1 gdried oregano
- Pour half of 30 g extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners. 5 min
- Proof at room temperature. 2 h to 3 h
- Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, press 150 g cherry tomatoes, halved cut side up into the dimples and scatter 1 g dried oregano and 2 g flaky salt. 3 min
- Bake at 230 °C. 25 min to 30 min
