Ingredients CardFocaccia with cherry tomatoes3 tray (30 × 40 cm) · about 7.3 kg Dough 22 cupsbread flour5.29 lbwater1.32 lbactive levain (100% hydration)2.25 ozfine salt4 ozextra virgin olive oil Tray and Bake 6.5 ozextra virgin olive oil, for the tray and top0.5 ozflaky salt1.98 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)
