Step 1
In a medium bowl, whisk together. 2½ cups lukewarm water, 1 (¼-oz.) envelope active dry yeast (2¼ tsp.)and 2 tbsp. honey And let it sit for about 5 minutes. It should then start to look frothy. If it doesn’t, your yeast is likely dead and you need to get fresh yeast and start over! Add to yeast mixture. 5 cups all-purpose flour, 1 tbsp. Ground turmericand 1 tbsp. salt And mix with a silicone spatula or your hands until a dough forms.
Step 2
put 4 tbsp. Olive oil In a very large bowl (one that can fit in your fridge), add the flour, and move the dough around so that it is coated in the oil. Cover the bowl with plastic wrap or a towel and let it rise in the refrigerator for at least 8 hours or up to a day. You can also let it rise at room temperature for 3 to 4 hours. The dough should look pretty bubbly and double in size.
Step 3
Using two forks or spoons, gather the edges of the dough farthest from you in the bowl and lift that edge toward the center of the dough. Turn the bowl a quarter turn and repeat until all four sides are folded toward the center. Then repeat this process 3 more times. put 1 tbsp. Olive oil And make sure all the dough is coated. Let it rise, uncovered, in a warm, dry place for at least 1½ hours. It should double in size again. It is ready if you press the dough with your finger and it springs back slowly.
Step 4
Preheat oven to 450°F. butter Pour into a 13×9″ baking dish. 1 tbsp. Olive oil in the center of the pan. Pour the dough into the pan, stretching it to make sure it touches the edges, and with lightly oiled hands, dimple the focaccia on all sides. Think of it as putty or play-doh and really press down so you can feel the bottom of the pan.
Step 5
to melt ¼ cup ghee, unsalted butter, or extra virgin olive oil In a small, heavy-bottomed saucepan. add 2 tbsp. Black mustard seeds and let them pop for 10 seconds, then remove the pan from the heat, add 4 tbsp. White sesame seeds, 4 or 5 dried red chiliesand 20 to 30 fresh curry leavesand cover the pan for a minute. Swirl the mixture, then brush evenly over the dumpling dough. Drizzle the batter with the rest. ½ tbsp. Olive oil And sprinkle Flaky sea salt. Bake for 25 minutes, or until the top is golden and the bread feels puffy. Cut the focaccia into squares.
Proceed to: Baked focaccia, wrapped tightly in plastic wrap, will keep in the freezer for up to 1 month.