Dough
Batch 2.06 kg
- 1000 gbread flour
- 800 gwater
- 200 gactive levain (100% hydration)
- 22 gfine salt
- 40 gextra virgin olive oil
- Mix 1000 g bread flour, 750 g water and 200 g active levain (100% hydration); rest 30 min. Add 22 g fine salt, 50 g water and 40 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
Batch 366 g
- 60 gextra virgin olive oil, for the tray and top
- 4 gflaky salt
- 300 gcherry tomatoes, halved
- 2 gdried oregano
- Pour half of 60 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 300 g cherry tomatoes, halved cut side up into the dimples and scatter 2 g dried oregano and 4 g flaky salt. 3 min
- Bake at 230 °C. 25 min to 30 min
