Focaccia with Caramelized Carrots

Dough

• 3 ½ oz whole baby rainbow carrots in pieces (1 in.)
• 7 oz warm water
• ½ oz honey
• 1 ½ tsp dried instant yeast
• 12 oz bread flour
• 2 oz extra virgin olive oil plus extra to grease
• ¾ tsp salt
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp turmeric powder

Toppings

• 21 ½ oz water divided
• 12 oz whole baby rainbow carrots trimmed, peeled
• 1 ½ oz extra virgin olive oil
• ½ tsp salt

Baking

• extra virgin olive oil to drizzle