Description
This Halloween Spider Olive Focaccia Bread is a festive twist on classic focaccia, adorned with black olive ‘spiders’ and infused with garlic, rosemary, and a hint of crushed red pepper flakes. Perfect for Halloween parties or as a fun, flavorful bread to share, this no-knead recipe yields a soft, olive-oil-rich focaccia with a crispy salty crust.
Ingredients
Scale
Focaccia Dough
- 6 cups all-purpose flour
- 1/4 tsp active dry yeast (not rapid-rise)
- 2 tbsp sugar
- 1 tbsp table salt
- 1 tsp coarse sea salt
- 2 3/4 cups cold water
- 2/3 cups olive oil
Toppings and Flavorings
- Approximately 1 cup black pitted olives
- 2-3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/4 – 1/2 tsp crushed red pepper flakes
Instructions
- Prepare the Dough: In a large bowl, combine 6 cups all-purpose flour, 1/4 tsp active dry yeast, 2 tbsp sugar, and 1 tbsp table salt. Add 2 3/4 cups cold water and 2/3 cup olive oil. Mix until the ingredients form a sticky, wet dough; no kneading is required.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 12 to 18 hours, until bubbles appear on the surface and the dough has doubled in size.
- Prepare the Baking Surface: Generously oil a baking sheet with olive oil to prevent sticking and to create a crisp bottom crust.
- Shape the Dough: Scrape the dough onto the oiled baking sheet. Spread it out gently with oiled hands to a roughly 12×16 inch rectangle or desired shape, about half an inch thick. Cover again with a towel and let it rest for 30 to 45 minutes while it warms and relaxes.
- Make Olive Spiders: Prepare the black pitted olives by cutting some in halves for the spider body, and slicing others into thin strips to form the spider legs. Arrange the olive spiders on the surface of the focaccia to form fun Halloween spider shapes.
- Add Flavor Mixture: In a small bowl, combine the minced garlic, chopped fresh rosemary, and crushed red pepper flakes. Sprinkle this mixture evenly over the top of the dough and olive spiders. Drizzle with olive oil as desired.
- Final Rest: Let the decorated dough rest uncovered for an additional 20 minutes to allow it to rise slightly before baking.
- Bake the Focaccia: Preheat your oven to 425°F (220°C). Bake the focaccia for about 25 to 30 minutes or until the bread is golden brown on top and crispy on the edges.
- Cool and Serve: Remove from the oven and allow focaccia to cool slightly on a wire rack before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- This is a no-knead focaccia recipe, making it easy for beginners.
- The black olives are used creatively to mimic Halloween spiders, adding festive fun to the bread.
- Using cold water and a long rise enhances flavor and texture.
- You can adjust the crushed red pepper flakes for milder or spicier heat.
- Store leftovers wrapped tightly at room temperature for up to 2 days, or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of the focaccia)
- Calories: 210
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
