Focaccia with cherry tomatoes

by Giulia Ferri

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

Dough

• 14 ⅔ cupsbread flour
• 3.53 lbwater
• 14 ozactive levain (100% hydration)
• 1.5 ozfine salt
• 2.75 ozextra virgin olive oil

Tray and Bake

• 4 ozextra virgin olive oil, for the tray and top
• 0.25 ozflaky salt
• 1.32 lbcherry tomatoes, halved
• 0.25 ozdried oregano