Yellow and Red Focaccia

350 g white flour

5 g salt

15 g fresh yeast

2 tbsp turmeric powder

100 ml olive oil

270 g water, lukewarm

50 g soft tried tomatoes (finely diced)

1. The night before, combine 50 g of flour with 5 g fresh yeast and 50 g water. Stir well and let it sit on the kitchen counter over night (ca. 12 hours).
2. In a large bowl or the bowl of your kitchen machine, combine the remaining flour, salt, turmeric and crumble the remaining yeast into it. Add the pre-dough or levain to the dough ingredients.
3. Add the remaining water and 50 ml olive oil. Kneed the dough until it is very smooth. Let is rest for approximately 1,5 hours or until doubled in size.
4. Knock the air out of the dough and kneed the diced tomatoes into it.
5. Oil a large cooking sheet and add the dough. Let it rest for about an hour.
6. Preheat the oven to 180°C convention.
7. With your fingers make holes in the dough. Add the remaining olive oil on top.
8. Bake the focaccia for about 30 minutes.
9. Take out of the oven and drizzle a few sprinkles of olive oil on top and serve warm – BON APPÉTIT!