Description
This Halloween Spider Olive Focaccia Bread is a festive and flavorful twist on classic focaccia, decorated with black olives shaped like spiders and seasoned with garlic, rosemary, and a hint of red pepper flakes. Perfect for a spooky party or holiday gathering, it features a chewy, airy texture with a golden crust, elevated by a subtle savory kick.
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 into 1/3 cup for dough and 1/3 cup for pan coating)
Topping Ingredients
- 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
- Prepare the dough: In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, sugar, and 1 tablespoon of table salt. Add 2 3/4 cups of cold water and 1/3 cup of olive oil. Using a dough hook attachment on a mixer or your hands, mix the ingredients until a wet, sticky dough forms. The dough should be very wet to ensure a light crumb.
- First rise: Transfer the dough to a lightly oiled bowl. Cover with a clean towel or plastic wrap and let rise at room temperature for 12 to 18 hours, until the dough has quadrupled in size and is bubbly on top.
- Prepare the pan: Add 1/3 cup of olive oil to a 10×14 inch baking pan. Use your hands to spread and lightly coat the bottom and sides of the pan with the oil to prevent sticking and help develop a crispy crust.
- Shape the focaccia: Gently transfer the risen dough into the center of the prepared pan. Turn the dough gently to coat it entirely with olive oil. Using your fingers, spread the dough evenly to the edges of the pan, then press your fingertips into the dough to create characteristic dimples. Cover and allow to rise again at room temperature for 1 1/2 to 2 hours, until doubled in size.
- Preheat oven: While the dough is rising, preheat your oven to 500°F (260°C) and position a rack in the lower third of the oven.
- 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 in halves to form spider bodies. Cut the other half into thin strips to create spider legs.
- Decorate focaccia: After the second rise, gently press the olive halves and strips into the dough surface to form spider shapes. Evenly sprinkle the garlic and herb mixture over the entire dough surface to infuse flavor during baking.
- Bake: Place the pan on the lower third rack of the preheated oven and bake for 18 to 20 minutes until the focaccia is puffy and golden brown on top, with a crispy crust.
- Cool and serve: Carefully remove the focaccia from the oven and transfer it to a wire rack to cool slightly. Serve warm for the best texture and flavor, or let cool completely before wrapping tightly in foil or dividing into freezer-safe bags for storage and freezing.
Notes
- Using cold water and a long fermentation helps develop the focaccia’s flavor and texture.
- The dough is very wet and sticky; using oil to handle it prevents sticking.
- Decorating with olives shaped like spiders makes this perfect for Halloween or themed parties.
- Store leftover focaccia wrapped in foil at room temperature for up to 2 days or freeze for up to 1 month.
- Adjust crushed red pepper flakes to control the level of spiciness in the topping.
Nutrition
- Serving Size: 1 slice (approx. 1/15 of the focaccia)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
