Quick CardFocaccia with cherry tomatoes
3 tray (30 × 40 cm) · about 7.3 kg
Dough
- 3000 gbread flour
- 2400 gwater
- 600 gactive levain (100% hydration)
- 66 gfine salt
- 120 gextra virgin olive oil
Tray and Bake
- 180 gextra virgin olive oil, for the tray and top
- 12 gflaky salt
- 900 gcherry tomatoes, halved
- 6 gdried oregano
- Dough Mix 3000 g bread flour, 2250 g water and 600 g active levain (100% hydration); rest 30 min. Add 66 g fine salt, 150 g water and 120 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 Pour half of 180 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 900 g cherry tomatoes, halved cut side up into the dimples and scatter 6 g dried oregano and 12 g flaky salt. 3 min
- Bake at 230 °C. 25 min to 30 min
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
