Focaccia with Curried Onions

INGREDIENTS

• 1 tsp (4g) active dry yeast
• 2 tsp (10ml) honey
• 2 ½ cups (300g) all-purpose flour
• ½ tsp garlic salt
• 1 ½ tsp (4g) turmeric powder
• ½ tsp (1g) cumin
• ½ tsp (1g) paprika
• 1 pinch saffron, optional
• 2 tsp (8g) kosher salt
• 2 tbsp (30ml) extra-virgin olive oil, divided, plus more for greasing
• 2 tbsp (30g) unsalted butter, plus more for greasing
• ¼ medium white onion, thinly sliced
• 2 tbsp Homiah Malaysian Red Curry Spice Kit (there are two kits per pouch) or can substitute with Homiah Indonesian Rendang Spice Kit
• 2 stalk scallions, sliced lengthwise into 2-inch strips
• 1 pinch sesame seeds

METHOD

1. Whisk active dry yeast, honey, and 1 cup lukewarm water in a medium bowl and let sit for 5 minutes until foamy and fully activated. Then, add all-purpose flour, all the spices, and salt to the mixture, and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. (If the dough is too dry or too wet, feel free to adjust with extra water or all-purpose flour, respectively)
2. Pour extra-virgin olive oil into a big bowl. Transfer the dough into the bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill for at least 8 hours or overnight until the dough doubles in size. 
3. Generously grease a 18x13" rimmed baking sheet with butter and 1 tablespoon of olive oil. Then, fold the dough over itself in the bowl 2 to 3 times, until it has deflated slightly and is formed into a rough ball. Gently transfer the dough onto the tray, and pour any oil leftover in the bowl on top of the dough. Let the dough proof again to double its size, at room temperature this time, which should take at least 1 hour, or up to 4 depending on climate.
4. In a small bowl, combine the slices of white onion with the Homiah Malaysian Red Curry paste, and mix well. Gently spread the curried onions on top of the risen focaccia, then dip your fingers in some oil, and using the tips, gently indent the focaccia in the spaces between the onion slices, leaving deep dimples.
5. Drizzle another tablespoon of olive oil on top of the focaccia, then bake in the oven for 20-25 minutes, or until the top of the focaccia is a deep golden brown (it will take on yellow hue from the turmeric; this is normal!) and the onions are sizzling and softened.
6. When done, remove the focaccia from the oven and let it cool in the pan on a wire rack.
7. Top the focaccia with sliced scallions and sesame seeds, and serve while it's still warm and toasty.