Dough
Batch 4.12 kg
- 2000 gbread flour
- 1600 gwater
- 400 gactive levain (100% hydration)
- 44 gfine salt
- 80 gextra virgin olive oil
- Mix 2000 g bread flour, 1500 g water and 400 g active levain (100% hydration); rest 30 min. Add 44 g fine salt, 100 g water and 80 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
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Tray and Bake
Batch 732 g
- 120 gextra virgin olive oil, for the tray and top
- 8 gflaky salt
- 600 gcherry tomatoes, halved
- 4 gdried oregano
- Pour half of 120 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 600 g cherry tomatoes, halved cut side up into the dimples and scatter 4 g dried oregano and 8 g flaky salt. 3 min
- Bake at 230 °C. 25 min to 30 min
