Focaccia with cherry tomatoes

by Giulia Ferri

1 tray (30 × 40 cm) · about 2.4 kg · 12 servings

Dough

• 7 ⅓ cupsbread flour
• 1.76 lbwater
• 7 ozactive levain (100% hydration)
• 0.75 ozfine salt
• 1.5 ozextra virgin olive oil

Tray and Bake

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