Focaccia with cherry tomatoes

by Giulia Ferri

2 tray (30 × 40 cm) · about 4.9 kg · 24 servings

Dough

• 2000 gbread flour
• 1600 gwater
• 400 gactive levain (100% hydration)
• 44 gfine salt
• 80 gextra virgin olive oil

Tray and Bake

• 120 gextra virgin olive oil, for the tray and top
• 8 gflaky salt
• 600 gcherry tomatoes, halved
• 4 gdried oregano