Focaccia with cherry tomatoes

by Giulia Ferri

0.5 tray (30 × 40 cm) · about 1.2 kg · 6 servings

Dough

• 500 gbread flour
• 400 gwater
• 100 gactive levain (100% hydration)
• 11 gfine salt
• 20 gextra virgin olive oil

Tray and Bake

• 30 gextra virgin olive oil, for the tray and top
• 2 gflaky salt
• 150 gcherry tomatoes, halved
• 1 gdried oregano