Focaccia

Using the dough balls from the day before, which I refrigerated overnight, I rolled the dough out and let rise in 1/2 sheet pans. From there, I added different toppings. For the dough made from NYB Farine de Campagne, I added basil and garlic. For the KS Sir Galahad dough, I added chopped red onion. For the Pivetti Type 00 Rinforzato , I added chopped Kalamata olives.