Rainbow Foccacia
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255g bread flour
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184g water
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1 teaspoon yeast
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30g polenta
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3/4 cup olive oil
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1 teaspoon sea salt
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1 each of green, yellow and red capsicums
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1 zucchini
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2-3 Red Onions
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Salt to taste
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Juice of half lemon
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4 tablespoons olive tapenade
Step 1 - Put flour, warm water (about 40C/104F), yeast and polenta in the bowl and mix by hand. Knead for 5-10 minutes (if you have a stand mixer, set it to slow for 5-7 minutes). Cling film the bowl and allow to rest of 60-90 minutes in a warm place until it has tripled in size (if you're in a cold climate, I recommend placing it in a metal bowl that sits in another bowl full of hot water to encourage it to rise-change the water a few times to keep it warm).
2. Meanwhile, roast all the vegetables whole in oven with gentle splash of olive oil. Cover with an aluminium foil and cook in 170C oven until soft (about 20-30 minutes). Set aside until needed (few hours to overnight).
Step 2 - Add the salt and start mixing in slow and then increase to a medium to high speed and add the olive oil gradually while mixing hard. You want the dough to come away from the sides-it looks like it won't but keep beating, it will do so after about 5-7 minutes. Set the dough aside and leave it to rest for 1 hour, then place it in the fridge until the next day.
Step 3 - The next day, remove dough from fridge. Line a baking tray with parchment and place the dough on top, allow to relax for 20-30 minutes.
Step 4 - Cut the vegetables, capsicums into strips and quarter the onion. Season with lemon and salt. Place half of them on the dough and fold the corners over the vegetables, carefully not to overwork the dough -use the sides of a baking tin to make a round shape if desired. Allow to rise for 30-40 minutes. Scatter the rest of the vegetables on top, arranging nicely.
Step 5 - Bake at 235C oven for 25 minutes, you might need to cover the top in the last 5 minutes. Use the leftover juice from roasting the vegetables to brush on the top. Once cooked, allow to cool down on the wire to retain the crispy crust. Split the centre open and spread with the olive tapenade.