Ingredients CardFocaccia with cherry tomatoes2 tray (30 × 40 cm) · about 4.9 kg Dough 2000 gbread flour1600 gwater400 gactive levain (100% hydration)44 gfine salt80 gextra virgin olive oil Tray and Bake 120 gextra virgin olive oil, for the tray and top8 gflaky salt600 gcherry tomatoes, halved4 gdried oregano Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)