rainbow bread

Rainbow Bread


Preheat the oven to 180ºC.

To make the dough, place the water, yeast, salt and sugar in a bowl and stir. Leave in a warm spot for about 10 minutes or until the mixture gets frothy. Add the flour and oil, kneading for 5 minutes until combined and form into a ball. Add more flour if dough is too sticky. Let the dough rest for 30-45 minutes or until the dough has doubled in size.

Turn out onto a clean, floured surface and roll out into a large circle, approx 1cm thick. Spread the tomato paste and garlic onto the base, leaving 2cm around the edges bare, and season with salt and pepper. Lay the spinach over the tomato paste and then add the beetroot, tomatoes and capsicum in stripes across the top.

Fold up the dough edges over the filling, pinching together to form a crust. Drizzle with olive oil and bake for 30 minutes or until golden brown.