Turmeric Focaccia

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.