Focaccia with cherry tomatoes

by Giulia Ferri

3 tray (30 × 40 cm) · about 7.3 kg · 36 servings

Dough

• 3000 gbread flour
• 2400 gwater
• 600 gactive levain (100% hydration)
• 66 gfine salt
• 120 gextra virgin olive oil

Tray and Bake

• 180 gextra virgin olive oil, for the tray and top
• 12 gflaky salt
• 900 gcherry tomatoes, halved
• 6 gdried oregano