Focaccia with cherry tomatoes

by Giulia Ferri

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

Dough

• 22 cupsbread flour
• 5.29 lbwater
• 1.32 lbactive levain (100% hydration)
• 2.25 ozfine salt
• 4 ozextra virgin olive oil

Tray and Bake

• 6.5 ozextra virgin olive oil, for the tray and top
• 0.5 ozflaky salt
• 1.98 lbcherry tomatoes, halved
• 0.25 ozdried oregano