Turmeric Ciabatta

Instructions

1. 1

   In a large bowl, combine warm water, turmeric powder, and honey. Stir until the turmeric dissolves completely, creating a golden liquid.

   Tip: The warm water should be around 40°C — test with your finger; it should feel comfortably warm, not hot.

2. 2

   Add the yeast to the turmeric water and let it sit for 2 minutes until foamy. This activates the yeast and confirms it's alive.

   Tip: If the mixture doesn't foam, your yeast may be dead — start again with fresh yeast.

3. 3

   In a separate bowl, whisk together the bread flour, salt, and chopped rosemary. Make a well in the centre and pour in the yeast mixture and olive oil.

   Tip: Adding salt directly to yeast can kill it, so keep them separate until mixing.

4. 4

   Using a wooden spoon or your hands, bring the flour into the wet mixture until a shaggy, sticky dough forms. Don't overwork it — ciabatta dough should be wetter and more relaxed than typical bread dough.

   Tip: The dough will look rough and wet; this is correct and will develop structure during resting.

5. 5

   Cover the bowl with a damp tea towel and let the dough rise at room temperature for 90 minutes until doubled in size.

   Tip: A warm kitchen corner speeds up rising. If your kitchen is cold, place the bowl in a turned-off oven with the light on.

6. 6

   Preheat your oven to 220°C. Line a baking tray with baking paper and drizzle generously with olive oil.

   Tip: The oil prevents sticking and creates a crispy, golden crust.

7. 7

   Turn the dough out onto the oiled tray without punching it down — gently stretch it into a rough rectangular shape about 25cm long. Dimple the surface with your fingertips, creating shallow indentations across the top.

   Tip: Handle the dough gently to preserve the large air bubbles that give ciabatta its characteristic open crumb.

8. 8

   Drizzle the top with a little more olive oil, then sprinkle with sea salt, cracked black pepper, and extra rosemary leaves. Let it rest uncovered for 30 minutes.

   Tip: This final rise develops flavour and allows the toppings to set slightly.

9. 9

   Bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped underneath.

   Tip: If the top browns too quickly, loosely cover with foil for the last 10 minutes.

10. 10

    Cool on a wire rack for at least 10 minutes before slicing. Serve warm with extra virgin olive oil for dipping.

    Tip: Cutting too early will trap steam inside and make the crust soggy.