Ingredients CardFocaccia with cherry tomatoes2 tray (30 × 40 cm) · about 4.9 kg Dough 14 ⅔ cupsbread flour3.53 lbwater14 ozactive levain (100% hydration)1.5 ozfine salt2.75 ozextra virgin olive oil Tray and Bake 4 ozextra virgin olive oil, for the tray and top0.25 ozflaky salt1.32 lbcherry tomatoes, halved0.25 ozdried oregano Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
