Golden Turkish Focaccia with Gingered Citrus & Sparkling Olive Oil

What Makes This Special

This Turkish-inspired focaccia is a celebration in every golden, aromatic bite. Layering the warmth of fresh ginger and turmeric, the brightness of orange and lemon zest, and the lift of sparkling wine, the bread emerges with a golden hue and deep, festive flavors. Topped with pistachios, raisins, and a whisper of rosemary, it’s perfect for New Year’s Day—indulgent, vibrant, and unique, with a nod to both tradition and seasonal sparkle.

Ingredients

The heart of this focaccia is strong bread flour for structure, olive oil for richness, and a winter trio—ginger, citrus zest, and turmeric—for warmth and visual appeal. Sparkling wine adds a delicate aeration, making the crumb tender and celebratory. Pistachios and golden raisins offer texture, color, and a sweet-salty finish, inspired by Turkish breads often studded with nuts and fruit.

For the Dough

• Bread flour: Provides essential gluten strength, needed for good focaccia structure.
• Yeast: Instant yeast makes for a reliable rise.
• Salt & sugar: Balance flavor and activate yeast.
• Olive oil: Delivers moisture and classic flavor.
• Fresh ginger: Grated for real warmth and a subtle zing.
• Orange & lemon zest: Uplifts the loaf with citrus vibrance.
• Turmeric: Beyond its golden color, it adds an earthy undertone reminiscent of Turkish spice blends.
• Sparkling wine: Contributes a celebratory aroma, gentle fermentation, and a delicate crumb.

For the Topping

• Pistachios: Crunch and color, classically Turkish.
• Golden raisins: Sweet pops reminiscent of festive breads.
• Flaky salt & rosemary: Finish with visual and flavor appeal.

Instructions

Step 1: Make the Aromatic Dough

In a large bowl, whisk together flour, salt, sugar, instant yeast, ground turmeric, orange zest, lemon zest, and grated ginger. Make a well and add lukewarm water, olive oil, and sparkling wine. Mix with a wooden spoon or dough scraper until a shaggy dough forms.

Why this matters: Mixing dry ingredients first ensures even distribution of flavor and leavening agents, vital for consistent rise and taste.

Step 2: Knead and Develop Gluten

Knead the dough by hand on a lightly oiled surface (or with a stand mixer, dough hook attached) for 8–10 minutes until smooth, elastic, and slightly sticky. The dough should stretch without tearing easily.

Why this matters: Proper gluten development gives focaccia its chewy texture and helps trap air for a lofty crumb.

Step 3: First Rise (Bulk Fermentation)

Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–75 minutes, until doubled in size.

Why this matters: This rise allows flavors from the ginger, citrus, and wine to infuse the dough, while yeast develops structure and lightness.

Step 4: Layering Flavors—The Olive Oil Bath

Line your baking sheet with parchment and drizzle generously with olive oil. Gently deflate the dough, transfer to the pan, and stretch it out to about 2–3 cm thickness. Dimple all over with oiled fingertips, then drizzle with a bit more olive oil, letting it pool in the dimples.

Why this matters: The olive oil bath is classic in Turkish and Italian focaccia, infusing richness and encouraging a crisp, golden crust.

Step 5: Second Rise

Cover loosely and let rest for 40–50 minutes until puffy and slightly risen.

Why this matters: This step gives the focaccia its final airy lift, ensuring a tender crumb after baking.

Step 6: Top and Bake

Preheat oven to 220°C (425°F). Sprinkle the dough with pistachios, golden raisins, flaky sea salt, and rosemary, if desired. Bake for 22–27 minutes, rotating once, until the focaccia is deep golden and crisp on the edges.

Why this matters: Topping before baking lets the nuts and raisins toast gently, and the golden color signals both flavor and festivity.

Step 7: Cool and Serve

Allow to cool for 10–15 minutes on the pan, then transfer (using the parchment) to a wire rack. Cut into squares or slices. Best enjoyed slightly warm, with a glass of bubbly to toast the new year!

Pro Tips

• Use fresh ginger: Its juiciness and aroma shine in the final bread; avoid powdered ginger for this recipe.
• Dimple generously: Deep, oiled dimples help trap flavor and create the classic focaccia look.
• Don’t skimp on olive oil: It’s essential for both crust and flavor—more is better here!

Troubleshooting

Problem? Dough is tough and doesn’t rise well. Check your yeast is fresh and water isn’t too hot. Overworking with too much flour can also stiffen dough—aim for slightly sticky.

Another issue? Bread is pale, not golden. Oven may be underheated, or use a bit more turmeric/orange zest for color. Bake until deeply golden for best flavor and texture.

Variations

• Pomegranate & Hazelnut: Replace raisins with pomegranate arils and pistachios with hazelnuts for a tart, nutty twist.
• Za’atar & Sesame: Scatter dough with za’atar and sesame for a more savory bread.
• Turkish Delight: Top with chopped dried apricots and a dusting of powdered sugar before serving, for a sweet New Year’s brunch bread.

Storage

Wrap cooled focaccia in parchment and foil, or store in an airtight container, at room temperature for up to 2 days. Refresh in a 180°C (350°F) oven for 5–7 minutes if needed. For longer storage, freeze for up to 1 month—thaw and heat through before serving.

Golden, aromatic, and crafted for celebration—this is focaccia worthy of your New Year’s Day table. Afiyet olsun!