{
  "format": "forklet-production/1",
  "recipe": {
    "title": "Focaccia with cherry tomatoes",
    "url": "https://forklet.co/r/h8B6YAwr",
    "version": 1,
    "tier": "precise"
  },
  "scale": "As Written · 1 tray (30 × 40 cm) · about 2.4 kg · 12 servings",
  "yield": "1 tray (30 × 40 cm) · about 2.4 kg · 12 servings",
  "generated_at": "2026-09-29T19:10:54.817Z",
  "components": [
    {
      "key": "dough",
      "name": "Dough",
      "lines": [
        {
          "key": "flour",
          "display": "bread flour",
          "grams": 1000,
          "sheet": "1.000 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "water",
          "display": "water",
          "grams": 800,
          "sheet": "800.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "levain",
          "display": "active levain (100% hydration)",
          "grams": 200,
          "sheet": "200.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt",
          "display": "fine salt",
          "grams": 22,
          "sheet": "22.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "oil",
          "display": "extra virgin olive oil",
          "grams": 40,
          "sheet": "40.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "mix",
          "text": "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 (the rest) and 40 g extra virgin olive oil and squeeze in.",
          "critical": false,
          "temperature": null,
          "duration": "10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "bulk",
          "text": "Bulk ferment with 4 sets of coil folds in the first 2 hours.",
          "critical": false,
          "temperature": null,
          "duration": "4 h",
          "process": null,
          "checks": []
        },
        {
          "key": "retard",
          "text": "Cover and refrigerate.",
          "critical": false,
          "temperature": "4 °C",
          "duration": "12 h to 24 h",
          "process": null,
          "checks": []
        }
      ]
    },
    {
      "key": "tray",
      "name": "Tray and Bake",
      "lines": [
        {
          "key": "pan_oil",
          "display": "extra virgin olive oil, for the tray and top",
          "grams": 60,
          "sheet": "60.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "flaky",
          "display": "flaky salt",
          "grams": 4,
          "sheet": "4.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "tomatoes",
          "display": "cherry tomatoes, halved",
          "grams": 300,
          "sheet": "300.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "oregano",
          "display": "dried oregano",
          "grams": 2,
          "sheet": "2.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "pan",
          "text": "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.",
          "critical": false,
          "temperature": null,
          "duration": "5 min",
          "process": null,
          "checks": []
        },
        {
          "key": "proof",
          "text": "Proof at room temperature.",
          "critical": false,
          "temperature": null,
          "duration": "2 h to 3 h",
          "process": null,
          "checks": []
        },
        {
          "key": "dimple",
          "text": "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.",
          "critical": false,
          "temperature": null,
          "duration": "3 min",
          "process": null,
          "checks": []
        },
        {
          "key": "bake",
          "text": "Bake at 230 °C.",
          "critical": false,
          "temperature": "230 °C",
          "duration": "25 min to 30 min",
          "process": null,
          "checks": []
        }
      ]
    }
  ]
}