Focaccia with cherry tomatoes

by Giulia Ferri

1 tray (30 × 40 cm) · about 2.4 kg · 12 servings

Dough

• 1000 gbread flour
• 800 gwater
• 200 gactive levain (100% hydration)
• 22 gfine salt
• 40 gextra virgin olive oil

Tray and Bake

• 60 gextra virgin olive oil, for the tray and top
• 4 gflaky salt
• 300 gcherry tomatoes, halved
• 2 gdried oregano