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Halloween Spider Olive Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 91 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 19 hours (including 18-24 hours rising time)
  • Yield: 15 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Halloween Spider Olive Focaccia Bread is a festive twist on traditional focaccia, featuring black olive ‘spiders’ scattered atop a light and airy bread dough infused with garlic, rosemary, and a hint of crushed red pepper flakes. Perfect for spooky gatherings or holiday-themed meals, this no-knead focaccia is easy to prepare and deliciously flavorful.

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

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

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and table salt. Stir to mix the dry ingredients evenly.
  2. Add Liquids and Mix: Pour in the cold water and 1/3 cup of the olive oil. Mix thoroughly with a wooden spoon or hands until a wet, sticky dough forms.
  3. First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 18-24 hours. This slow fermentation develops the flavor and texture without kneading.
  4. Prepare the Pan: Drizzle remaining olive oil into a large baking pan or sheet pan and spread it evenly.
  5. Shape the Dough: Scrape the dough from the bowl into the oiled pan, gently stretching it out to cover the base. Cover and let it rise for 1-2 hours until puffed.
  6. Prepare the Topping Mix: In a small bowl, mix the minced garlic, chopped rosemary, crushed red pepper flakes, and coarse sea salt with the remaining olive oil.
  7. Create Olive Spiders: Cut black olives in half for the spider bodies and slice other olives thinly to create spider legs. Arrange the olive spiders evenly on top of the dough.
  8. Add Dimpling: Use your fingertips to gently press dimples across the surface of the dough around the olive spiders to hold the toppings and sauce.
  9. Drizzle and Season: Spoon the garlic and rosemary oil mixture evenly over the dough and olives, ensuring good coverage.
  10. Bake: Preheat the oven to 450°F (232°C). Place the pan in the oven and bake for 20-25 minutes or until the focaccia turns golden brown and crispy on the edges.
  11. Cool and Serve: Remove from the oven and let cool slightly before cutting into squares. Serve warm or at room temperature.

Notes

  • No-knead focaccia yields a soft, airy texture without extensive effort.
  • The black olives arranged as spiders add a creative Halloween touch.
  • The garlic, rosemary, and crushed red pepper oil enhances the savory flavor profile.
  • Use cold water and a slow rise to develop deep flavor and ideal texture.
  • Store leftover focaccia wrapped tightly at room temperature for up to 2 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 slice (approximately 1/15th of the focaccia)
  • Calories: 210
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 9g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

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