Rainbow Focaccia

In the afternoon when your starter is bubbly and active, assemble your focaccia dough. In a large mixing bowl, whisk together your bubbly starter, olive oil, and water until a milky liquid forms. 

Add in the flour and salt and mix together until a shaggy dough forms. Cover with a bowl cover and let rest for 1 hour. 

After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time. Cover with a bowl cover and let rest for 30 minutes - one hour. 

Perform 2 more stretch and folds, 30 minutes apart. 

Cover with a bowl cover and let rest on the counter overnight for 10 - 12 hours. 

In the morning your dough should have doubled in size. 

Pour one tablespoon of olive oil onto your baking dish (I use a large cast iron pan, but you can use the largest baking dish you have) 

Turn your dough over and into the dish, coating it with olive oil. Fold the sides in towards the middle like an envelope and cover it with a tea towel for 1 - 2 hours. 

After resting your dough should be visibly doubled and puffy on the surface. With oiled fingers, dimple the top of your dough. 

Preheat your oven to 425 and cut your veggies. 

Place your veggies over the surface of the dough and into the shape of a rainbow.  (Red, orange, yellow, green, purple, and slice the potatoes to resemble clouds at the end of the rainbow) 

Drizzle the top with olive oil and sprinkle with salt. 

Bake at 425 for 25 minutes until golden brown. 

Let cool for 30 minutes before slicing and enjoy!