Don't you think the picture look beautiful?! Let me tell you the focaccia tasted even more beautiful, I was inspired by chef Nancy in New York Times. The focaccia turned out just beautifully delicious, and the recipe you saw here I changed a few things from her original recipe, instead of roasting my own bell peppers, I used jarred, which was perfectly ok; I only put 2 tablespoons of olive oil in each pan instead of her 1/4 cup, I thought that was too much oil. Also I used 100% whole wheat flour that I ground by myself and I definitely used way more cherry tomatoes as well, and doubled the cheese. And it was such a flavorful bread that you don't need to eat it with anything, it was just delicious itself!