Focaccia with cherry tomatoes

by Giulia Ferri

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

Dough

• 3 ⅔ cupsbread flour
• 14 ozwater
• 3.5 ozactive levain (100% hydration)
• 0.5 ozfine salt
• 0.75 ozextra virgin olive oil

Tray and Bake

• 1 ozextra virgin olive oil, for the tray and top
• 0.25 ozflaky salt
• 5.5 ozcherry tomatoes, halved
• 0.25 ozdried oregano