Method

• 1.
  Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.
• 2.
  Place capsicum cut-side down on first prepared tray and roast for 20-25 minutes or until skin is blistered. Transfer to a bowl and cover with plastic wrap, then set aside to steam for 15 minutes. Once capsicum are cool enough to handle, peel and discard skin, then remove seeds and cut flesh into strips. Set aside.
• 3.
  While capsicum is roasting, rub focaccia with oil, then place on second prepared tray and roast, turning halfway, for 12 minutes or until golden. Remove from oven and set aside.
• 4.
  Meanwhile, for the lemon dressing, whisk lemon juice and oil in a bowl until combined. Season.
• 5.
  To assemble the panzanella, tear the focaccia into pieces and place in a bowl with the capsicum, tomatoes, celery stalk, onion and most of the celery heart leaves, dill and basil. Pour the lemon dressing over focaccia mixture. Garnish with remaining celery leaves and herbs, and serve immediately.