For this focaccia I've used parsley, onions, colourful cherry tomatoes, peppers and olives as „decoration“. After baking, the focaccia doesn't look quite as pretty as it did before, but it tastes all the better for it! 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📋 Dough specs: 💯 % Poolish dough, 💦80% hydration, 48 hours fermentation. Visit me on Instagram or my blog for more information: www.manopasto.com.