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Recipe

Cards

Ingredients as an Image

Printed at the current scale: 3 tray (30 × 40 cm) · about 7.3 kg · Metric · one card per station

Dough

Batch 6.19 kg
  • 3000 gbread flour
  • 2400 gwater
  • 600 gactive levain (100% hydration)
  • 66 gfine salt
  • 120 gextra virgin olive oil
  1. 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.
  2. Bulk ferment with 4 sets of coil folds in the first 2 hours. 4 h
  3. 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 1.1 kg
  • 180 gextra virgin olive oil, for the tray and top
  • 12 gflaky salt
  • 900 gcherry tomatoes, halved
  • 6 gdried oregano
  1. 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
  2. Proof at room temperature. 2 h to 3 h
  3. 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
  4. Bake at 230 °C. 25 min to 30 min