Name: Halloween Spider Olive Focaccia Bread Recipe
Prep time: 20 min
Cook time: PT-489140H46M15S
Total time: PT-489140H46M15S
Cuisine: Italian
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 into 1/3 cup for dough and 1/3 cup for pan coating); 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

If you’re looking for a show-stopping Halloween treat that’s both spooky and utterly delicious, you have to try this Halloween Spider Olive Focaccia Bread Recipe. I absolutely love how this focaccia turns out—crispy on the edges, pillowy soft inside, and topped with those adorable olive spiders that make everyone smile (and maybe a little spooked!). Whether you’re hosting a party or just want to impress your family, this bread will be the highlight of your spread. Trust me, once you make it, you’ll want to keep this recipe in your rotation year-round!

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Why You’ll Love This Recipe

Super Easy Overnight Dough: You just mix it and let it rise overnight—no fancy equipment or kneading stress required.
Fun & Festive Design: The olive spiders aren’t just cute; they add a salty punch that elevates the whole bread.
Perfect Texture: Crispy on the outside with a light, fluffy crumb inside—I can never get enough!
Versatile for Any Occasion: While it’s perfect for Halloween, this focaccia is also a crowd-pleaser year-round.

The image shows a rectangular focaccia bread with a golden-brown top layer dotted with small black olive pieces shaped like spiders, each spider made with a whole olive as the body and thin olive slices as legs spread across the surface. The bread looks soft and puffy with a slightly uneven surface, resting on a wooden board with one square piece cut out at the bottom left. Around the bread, there are autumn leaves in orange and brown tones, a small pumpkin, and rosemary sprigs, all placed on a white marbled surface. A small black plastic spider is near the cut piece, adding to the spooky theme. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully chosen to give this focaccia its signature flavor and texture. The combination of cold water and active dry yeast means you’re doing a slow, long ferment for depth, and the rosemary plus garlic brings that classic herby aroma you’ll adore. Make sure to grab good quality olive oil, as it really shines through in this recipe.

All-purpose flour: A staple for focaccia, provides the right gluten structure for a chewy yet soft crumb.
Active dry yeast (not rapid-rise): I found that this yeast gives the best slow rise and flavor development.
Sugar: Helps activate the yeast and adds a hint of sweetness to balance the savory toppings.
Table salt + coarse sea salt: Regular salt goes into the dough, while coarse sea salt on top adds crunchy bursts of flavor.
Cold water: Using cold water slows the yeast activity for a longer fermentation, which means tastier bread.
Olive oil: Adds richness and keeps the focaccia super moist with that glossy finish.
Black pitted olives: Essential for the spider shapes—choose good quality, flavorful olives for best results.
Garlic: Freshly minced to infuse the bread with a subtle kick of aroma.
Fresh rosemary: Chopped finely for a herby note that pairs perfectly with olives.
Crushed red pepper flakes: Optional, but I love the little heat contrast against the savory flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Halloween Spider Olive Focaccia Bread Recipe is so adaptable. Over the years, I’ve played around with toppings and even made it a gluten-free version with great success. Feel free to add your own twist—this bread is a blank canvas waiting for your creativity to shine through.

Herb Variations: Sometimes I swap out rosemary for thyme or add fresh sage for a slightly different herbal profile. It’s fun to experiment!
Spicy Kick: If your crew likes heat, sprinkle more crushed red pepper or add a dash of smoked paprika to the topping mix.
Vegan Friendly: This recipe is naturally vegan, so it’s a fantastic option for plant-based Halloween snacks.
Gluten-Free Alternative: I’ve used a gluten-free flour blend with a bit of xanthan gum to mimic the texture—just adjust the hydration as needed; the dough will be wetter.

How to Make Halloween Spider Olive Focaccia Bread Recipe

Step 1: Whisk, Mix & Let It Rise Overnight

Start by whisking the flour, active dry yeast, sugar, and table salt in a large bowl. Then add the cold water and 1/3 cup of olive oil. I usually use a dough hook attachment on my mixer, but you can mix by hand—the important part is getting a wet, sticky dough. This dough will NOT be stiff; it’s quite wet, which is exactly what you want for focaccia. Cover the bowl with plastic wrap or a towel and leave it on your countertop overnight (12-18 hours). You’ll know it’s ready once it quadruples in size and is bubbly on top. I learned that this slow rise is key to developing flavor and that next-day dough works wonders!

Step 2: Oil the Pan, Shape the Dough & Second Rise

Once your dough has had its long rest, pour 1/3 cup olive oil into a 10×14 inch pan (I find a rimmed baking sheet works well too). Rub the oil around with your hands to coat the entire surface. Then, carefully transfer the dough into the center of the pan. Don’t stress if it looks shaggy—that’s normal! Gently turn the dough to coat it with oil on all sides, then spread it out toward the edges of the pan. Use your fingertips to create those iconic dimples all over the dough surface—this not only looks great but helps hold the toppings. Cover it again and let it rise for about 1.5 to 2 hours until doubled in size.

Step 3: Design Your Spooky Olive Spiders & Add Toppings

While your dough is doing its second rise, prep your spider toppings. Cut about half the olives in half lengthwise to make the spider bodies. Slice the remaining olives into thin strips to be spider legs. Once the dough has puffed up, gently press olives into it to create spiders—each with a body and 8 legs. It’s so fun, and kids love helping with this part! Then, toss garlic, rosemary, coarse sea salt, and crushed red pepper flakes in a small bowl and sprinkle evenly over the dough. This combo seals the deal with layers of flavor.

Step 4: Bake It to Perfection

Preheat your oven to 500°F (yes, 500!) and position a rack in the lower third. This high heat gives you that crispy bottom crust and golden top. Bake the focaccia for 18-20 minutes until it’s puffed and golden brown. The aroma of garlic and rosemary fills the kitchen, and those olive spiders look irresistibly spooky. Once done, transfer the bread to a wire rack to cool slightly—it’s delicious warm, but also great once fully cooled.

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Pro Tips for Making Halloween Spider Olive Focaccia Bread Recipe

Slow Rise Magic: Don’t rush the overnight rise—it’s the secret to flavor and texture, and you’ll be rewarded beautifully.
Don’t Overwork the Dough: Keep mixing gentle; this focaccia’s charm lies in its relaxed structure and bubbles.
Press Olives Gently: When adding spider legs, lightly press so they stay put but don’t flatten your dough.
Watch Your Oven Closely: This bread can go from golden to burnt quickly at 500°F—set a timer to prevent surprises.

How to Serve Halloween Spider Olive Focaccia Bread Recipe

The image shows a close-up of a focaccia bread slice with a thick and soft texture, displaying an airy inside crumb with many small holes. The top layer is light golden with browned spots, topped with pieces of sliced black olives and small bits of white garlic scattered on the surface along with some green herb leaves. The bread rests on a rustic wooden surface with two green rosemary leaves nearby, creating a natural and cozy look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this focaccia with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right after baking for an extra pop of flavor and shine. Sometimes I add a few fresh rosemary sprigs on top for an aromatic touch—and honestly, it just looks gorgeous that way!

Side Dishes

Pair your spider focaccia with a big bowl of warm tomato soup or a fresh green salad with lemon vinaigrette. My family loves dipping slices into hearty stews as well—it turns any meal into a cozy, festive feast.

Creative Ways to Present

For a Halloween party, I like serving this focaccia on a rustic wooden board surrounded by candles and fall leaves. You can even add little plastic spiders around for a playful vibe! Another fun idea: cut it into squares and place on skewers with cheese cubes for easy grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

Leftover focaccia keeps well wrapped tightly in foil or an airtight container at room temperature for up to 2 days. I usually leave it on the countertop in a bread box, and it stays soft but with that irresistible crust.

Freezing

If you want to prep ahead or save leftovers longer, portion the focaccia into slices and freeze in freezer bags. I’ve found that freezing doesn’t affect the texture much, and it makes a fantastic quick snack when thawed.

Reheating

To reheat, pop slices in a toaster oven or regular oven at 350°F for about 5-7 minutes until warmed through and the edges crisp up again. This simple step revives the bread, making it taste almost fresh-baked!

FAQs

Can I make this Halloween Spider Olive Focaccia Bread Recipe without olives?

Absolutely! While olives are key to the spider design, you can leave them off if you prefer or substitute with other toppings like cherry tomatoes or roasted red peppers. Just note the spiders are what make it fun and festive for Halloween!
How long does the dough need to rise?

The initial rise is about 12-18 hours at room temperature until the dough quadruples and gets bubbly. Then, after shaping in the pan, it needs another 1.5 to 2 hours to double. The slow, long rise is essential for developing flavor and texture in this focaccia.
Can I use rapid-rise yeast instead of active dry yeast?

I recommend sticking with active dry yeast because the slower fermentation is what builds the dough’s flavor and character. Using rapid-rise yeast might speed up the process, but you’ll lose that deep, developed taste.
What if I don’t have a 10×14 inch pan?

No worries! You can use a similar-sized rimmed baking sheet or even a cast iron skillet if you prefer. Just make sure it’s well oiled so the focaccia doesn’t stick.

Final Thoughts

This Halloween Spider Olive Focaccia Bread Recipe has become one of my family’s absolute favorites, especially during spooky season. I love how festive it looks and flavorful it tastes with minimal fuss. If you’re looking for a way to wow your guests or treat your loved ones to a handmade delight, this focaccia is your go-to. Give it a try—I promise it’ll bring lots of smiles (and maybe a few playful shivers) to your Halloween table!