Easy Rosemary-Turmeric Focaccia Bread

Although this is an easy bread recipe, it does take a bit of time for the dough to "do it's thing" in the fridge. You can cut the time down if needed, but to do it best, just plan ahead. Sometimes those are the best recipes though. They are so flexible in the timing of most of the steps. Anyway, here's what you'll need for one, 9x13 pan:

Photo byJulia

Ingredients:

• 4 cups all-purpose flour or bread flour*
• 2 teaspoons kosher salt
• 1/2 Tbl ground turmeric
• 2 teaspoons instant yeast
• 2 cups lukewarm water
• butter for greasing
• 4 tablespoons olive oil, divided, plus more for coating
• flaky sea salt
• 1 to 2 teaspoons whole rosemary leaves, optional

To make the dough, start by whisking the flour, salt, turmeric and instant yeast together in a large bowl. Add the water, and mix with a rubber spatula until all the liquid is absorbed and a sticky dough forms. Lightly rub olive oil over the surface of the dough to ensure it’s evenly coated. Cover the bowl with plastic wrap that has been sprayed with cooking spray, and immediately place it in the refrigerator for at least 12 hours, or up to three days.*

Prepare a 9×13-inch pan by lining it with parchment paper, greasing it with butter, or coating it well with nonstick cooking spray. Pour 2 tablespoons of oil into the pan. Use two forks to deflate the dough by pulling it away from the sides of the bowl and folding it toward the center, rotating the bowl as you go, to form a rough ball. Transfer the dough to the prepared pan, and roll it in the oil until it’s evenly coated. Allow the dough to rest at room temperature for 3 to 4 hours, depending on your kitchen's temperature (no need to cover it during this rise).

Position an oven rack in the middle and preheat the oven to 425°F. Sprinkle rosemary over the dough. Drizzle two tablespoons of oil on top, and rub it over your hands. Press straight down into the dough with all your fingers to create deep dimples. If needed, gently stretch the dough while dimpling to fill the pan completely. Finish with a sprinkle of flaky sea salt.

Bake in the oven for 25 to 30 minutes, or until the bottom is golden and crisp. Remove the focaccia from the oven, transfer it to a cooling rack, and let it cool for about 10 minutes before cutting and serving. If you plan to use it for sandwiches, let it cool completely before slicing.

* Notes:

If you are in a humid area, I would recommend using the bread flour for better results.

If you must cut the time down, you can allow the dough rise at room temperature until doubled (about 1 1/2 to 2 hours). Then proceed with the recipe, with the second rise only taking about 30 minutes. It will not be quite the same, but it will work.

To store the focaccia: Once the focaccia has completely cooled, place it in an airtight bag or container and store it at room temperature for up to 3 days. If you’re not planning to eat it within that time frame, freeze it for up to 3 months. To refresh the crust before serving, reheat the focaccia in a 350ºF oven for about 15 minutes