Focaccia with cherry tomatoes, · 2 tray (30 × 40 cm)

Mix 2000 g bread flour, 1500 g water and 400 g active levain (100% hydration); rest 30 min. Add 44 g fine salt, 100 g water (the rest) and 80 g extra virgin olive oil and squeeze in.

Bulk ferment with 4 sets of coil folds in the first 2 hours.

Cover and refrigerate.

Pour half of 120 g extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners.

Proof at room temperature.

Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, press 600 g cherry tomatoes, halved cut side up into the dimples and scatter 4 g dried oregano and 8 g flaky salt.

Bake at 230 °C.