Ingredients CardFocaccia with cherry tomatoes3 tray (30 × 40 cm) · about 7.3 kg Dough 3000 gbread flour2400 gwater600 gactive levain (100% hydration)66 gfine salt120 gextra virgin olive oil Tray and Bake 180 gextra virgin olive oil, for the tray and top12 gflaky salt900 gcherry tomatoes, halved6 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)
