Step 1

Mix the yeast with lukewarm water and set it aside for several minutes to activate. You won’t need to do this if you’re using instant yeast.

Step 2

Add the turmeric and saffron (if using) and mix well.

Step 3

In a separate large bowl, sift in the flour and salt. Then add the yeast mixture and mix into a shaggy dough.

Step 4

Use your hands to mix it for just a couple of minutes until everything is well incorporated and it’s a tacky dough.This no-knead focaccia dough is naturally wet and sticky - this is normal.

Step 5

Place the dough back in the bowl with half of the oil and turn the dough over slightly so it’s coated with oil on all sides.

Step 6

Cover the bowl with plastic wrap and place it in the refrigerator for 12-14 hours for a slow rise.This slow rise leads to improved texture and flavor as the ingredient ‘ferment’. You can allow it to rise for up to 24 hours.

Step 7

Add the focaccia dough to a lightly oiled baking dish. I used a deep 8x11.8 inches/20x30cm non-stick metal pan for tall, thick focaccia. For thinner focaccia, you could use one that’s slightly larger (9x13 inch/23x33 cm or larger) or split the mixture between two 8x8 inch/20x20 cm pans.

Step 8

Gently help it take the shape of the pan without knocking too much air from the dough, then set it aside for a further two hours for more of a rise.If you’re using a much larger pan, it’ll need a little extra help to spread across the tray. I recommend adding it to the pan and allow it to rest for 5 minutes, then spread it a little by dimpling it a bit, allow it to rest a further five minutes, spread again, and repeat until it’s fairly close to the edges. At that point, you can leave it to rise.

Step 9

Preheat the oven to 400ºF/200ºC fan-assisted.

Step 10

Top the focaccia dough with the remaining oil and use your fingers to ‘dimple’ the bread. Don’t be afraid to press right down to almost the bottom of the pan.The dimples should remain in the dough. If they ‘spring’ back into shape then the dough isn’t ready yet and needs to rise for longer.

Step 11

Top the herb focaccia with fresh rosemary leaves and flaky salt (or the topping of your choice).

Step 12

Bake the focaccia for between 40-45 minutes, or until it’s slightly puffed up and golden brown. If you’re using a wider tray then this time will be reduced slightly. I recommend checking on it at 30 minutes.Pro tip: Place another baking tray on the shelf above the focaccia bread to prevent it from burning. You can do this right from the beginning or from around halfway if you notice it starting to brown too quickly.

Step 13

Remove it from the oven, allow it to cool slightly, and then enjoy!

Step 14

Fresh focaccia tastes fantastic, especially on the day that it’s freshly baked. However, you can store it, lightly wrapped, at room temperature for 1-2 days.Freeze: Allow the focaccia to cool, slice into individual pieces, and then spread across a baking tray, with space between them. Freeze until solid, then transfer to a freezer-safe bag/container and freeze for up to 3 months. Allow it to thaw in the refrigerator/at room temp then reheat.Reheat: Reheat the herb focaccia in the oven at 300ºF/150ºC until warmed through (around 10 minutes, usually).