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Halloween Spider Olive Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Megane
  • Prep Time: 20 minutes (excluding rising time)
  • Cook Time: 18-20 minutes
  • Total Time: 14-20 hours (including rising and resting time)
  • Yield: 15 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Halloween Spider Olive Focaccia Bread is a festive twist on classic focaccia, featuring a fluffy, olive oil-enriched dough topped with creative spider shapes made from black olives and a flavorful garlic, rosemary, and red pepper flake seasoning. Perfect for holiday parties, it combines a tender crumb with a crispy golden crust, offering both a fun presentation and delicious Mediterranean flavors.

Ingredients

Scale

Dough Ingredients

  • 6 cups all-purpose flour
  • 1/4 tsp active dry yeast (not rapid-rise)
  • 2 tbsp sugar
  • 1 tbsp table salt
  • 2 3/4 cups cold water
  • 2/3 cups olive oil (divided)

Toppings

  • Approximately 1 cup black pitted olives
  • 2-3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp coarse sea salt
  • 1/4-1/2 tsp crushed red pepper flakes

Instructions

  1. Prepare the dough: In a large mixing bowl, whisk together the flour, yeast, sugar, and 1 tablespoon of table salt. Add the cold water and 1/3 cup of olive oil. Using a dough hook or your hands, mix until a very wet dough forms. Transfer the dough to a lightly oiled bowl, cover it, and let it rise at room temperature until it quadruples in size and becomes bubbly on top, about 12-18 hours.
  2. Prepare the focaccia base: Add 1/3 cup of olive oil to a 10×14-inch baking pan and use your hands to evenly coat the pan with oil. Gently transfer the risen dough into the center of the pan, then carefully turn and spread it out with your fingers to cover the pan edges. Use your fingers to create indentations all over the dough surface. Cover and let it rise again at room temperature for 1 1/2 to 2 hours until doubled in size.
  3. Preheat the oven: Set your oven to 500°F (260°C) and position a rack in the lower third of the oven.
  4. Prepare toppings: In a small bowl, combine the minced garlic, chopped rosemary, coarse sea salt, and crushed red pepper flakes. Cut half of the black olives into halves to form spider bodies and thinly slice the remaining olives into strips to create spider legs.
  5. Decorate the focaccia: Gently press the olive halves and strips into the surface of the dough to create spider shapes. Evenly sprinkle the garlic-rosemary-spice mixture over the dough.
  6. Bake the focaccia: Place the pan on the lower rack and bake for 18-20 minutes, or until the focaccia is puffed and golden brown on top.
  7. Cool and serve: Carefully transfer the focaccia to a wire rack to cool slightly. Serve warm, or allow to cool completely before wrapping in foil or portioning into freezer bags for storage.

Notes

  • The dough is very wet; this is normal and helps create a light, airy focaccia.
  • Allowing the dough to rise for 12-18 hours at room temperature develops flavor and texture.
  • Use fresh rosemary for best aroma, but dried rosemary can be substituted if needed.
  • Feel free to adjust the amount of crushed red pepper flakes according to your preferred spice level.
  • Black olives with pits removed are essential for easy shaping and eating.
  • Focaccia is best enjoyed the same day but can be frozen for up to 3 months.

Nutrition

  • Serving Size: 1 slice (approx. 1/15th of loaf)
  • Calories: 220
  • Sugar: 2 g
  • Sodium: 340 mg
  • Fat: 9 g
  • Saturated Fat: 1.3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Find it online: https://comfortplates.com/halloween-spider-olive-focaccia-bread-recipe/