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Add flour, yeast, olive oil and 395ml warm water to a bowl. Mix with a spoon until combined. Cover and leave in a warm place for 30 minutes.
Dissolve 12g salt in 50ml warm water. Add turmeric, ginger and chilli to the dough and mix well with hands.
Cover again and leave to rise in a warm place for 2–4 hours.
Transfer to a lined loaf tin or high-sided tray (max 30 × 20cm). Dough will be loose — that's perfect. Lightly dust with flour.
Bake at 220°C fan for 30–40 minutes, until golden and hollow-sounding underneath. Cool on a wire rack before slicing.