Turmeric Focaccia
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This vibrant turmeric focaccia has become my go to bread when I want something special without spending hours in the kitchen. The golden spice isn't just beautiful, it's packed with curcumin, a powerful anti inflammatory compound that makes this bread as nourishing as it is delicious. What I love most is how quickly it comes together in just about an hour from start to finish, and the ingredient list is probably already sitting in your pantry. The combination of caramelized red onions, fragrant rosemary, and peppery garlic creates such a satisfying flavor that you'll want to make this again and again.
Ella x
Ingredients
- 300 mlwarm water
- 400 gall-purpose flour
- 7 ginstant yeast
- 2 tspturmeric powder
- 10 gsea salt
- 60 mlolive oil(divided)
- 2red onions(thinly sliced)
- 10 gfresh rosemary sprigs
- 2garlic cloves(minced)
- 5 gblack pepper
- 5 gfleur de sel(for topping)
Detail level
Instructions
- 1
Combine warm water, yeast, and turmeric powder in a large bowl. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms.
Tip: The turmeric will give the dough a beautiful golden colour even before baking.
- 2
Knead the dough for 8 minutes until smooth and elastic, then add 30 ml of olive oil gradually while kneading. Continue until fully incorporated.
Tip: The dough should be soft and slightly sticky but manageable.
- 3
Heat 20 ml of olive oil in a pan over medium heat. Add sliced onions and minced garlic, cooking for 12-15 minutes until deeply caramelised and sweet. Season with black pepper and set aside.
Tip: Low heat ensures the onions caramelize without burning.
- 4
Oil a 30x20 cm baking tray with the remaining 10 ml of olive oil. Press and stretch the dough to fit, creating an even layer. Cover with a clean towel and let rise for 15 minutes.
Tip: If dough springs back, let it rest for 5 minutes before stretching again.
- 5
Preheat oven to 220°C. Using your fingertips, dimple the entire surface of the dough, creating shallow wells.
Tip: This traditional focaccia technique helps distribute toppings and creates a characteristic texture.
- 6
Spread the caramelised onions evenly over the dough, pressing gently. Scatter fresh rosemary sprigs over the top and drizzle with any remaining oil from the pan.
Tip: Reserve some rosemary for garnishing after baking for fresher flavour.
- 7
Bake for 20-25 minutes until the edges are golden brown and the top is lightly crisp. Sprinkle fleur de sel over the hot focaccia immediately after removing from the oven.
Tip: The focaccia should sound hollow when tapped on the bottom.
- 8
Cool on a wire rack for 5 minutes before slicing and serving warm or at room temperature.
Tip: Focaccia is best enjoyed within a few hours of baking but keeps well for 2 days in an airtight container.
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