There’s something magical about baking bread in autumn – the scent of rosemary, warm olive oil, and a golden crust filling the kitchen as the days grow shorter.
And when Halloween comes around, I can’t resist giving my focaccia a little spooky twist: a creepy-cute focaccia garden crawling with black olive spiders.
It’s the perfect Halloween recipe – simple, fun to make with kids, and just eerie enough to delight your party guests!
What You’ll Need for the Classic Focaccia
Ingredients:
* 500 g all-purpose flour
* 325 ml warm water
* 2 tsp salt
* 7 g instant yeast
* 2 tbsp olive oil (plus more for drizzling)
* Fresh rosemary sprigs
* Black olives (for spiders!)
* Optional: cherry tomatoes, red onions, or bell peppers for extra color
Instructions:
1. In a large bowl, mix warm water, yeast, and olive oil. Let it sit for 5 minutes until frothy.
2. Add flour and salt, then mix until the dough comes together. Knead for about 8–10 minutes, until smooth.
3. Place the dough in an oiled bowl, cover, and let rise for 1 hour, or until doubled in size.
4. Transfer the dough to a baking pan lined with parchment paper. Gently stretch it to fit the shape.
5. Drizzle with olive oil, press your fingers into the dough to make little dimples, and let rise for another 20 minutes.
?? Decorating with Black Olive Spiders
Here’s where the fun begins!
* Slice whole black olives in half – these will be the bodies.
* Cut the other halves into thin strips for the leg.
* Arrange them on your dough like tiny spiders crawling across the focaccia.
* Add sprigs of rosemary as “webs” or “twigs” for extra Halloween flair.
Drizzle a bit more olive oil on top, sprinkle with sea salt and rosemary, and bake at 200°C (400°F) for 20–25 minutes, until golden and crisp.
Gluten-Free Buckwheat Focaccia Variation
For a rustic, gluten-free version that’s just as delicious (and maybe even earthier in flavor), try this buckwheat focaccia.
It has a darker hue that gives the perfect haunted forest vibe for Halloween night.
Ingredients:
* 200 g buckwheat flour
* 150 g gluten-free all-purpose flour
* 1 tbsp psyllium husk
* 1 tsp salt
* 7 g dry yeast
* 300 ml warm water
* 2 tbsp olive oil
Instructions:
1. In a bowl, whisk together the flours, psyllium husk, and salt.
2. In a separate cup, mix the yeast with warm water and olive oil, and let sit for 5 minutes.
3. Combine wet and dry ingredients to form a sticky dough.
4. Spread it onto a lined baking tray, cover, and let rise for 30–40 minutes.
5. Dimple the top with your fingers, drizzle olive oil, and decorate with black olive spiders.
6. Bake at 190°C (375°F) for 25–30 minutes.
This version has a nutty, hearty flavor – delicious with pumpkin soup or a cozy fall salad.
Serving ideas
Serve your spooky focaccia:
* As a centerpiece for your Halloween dinner
* With a warm tomato-rosemary dip
* Cut into squares for party snacks or lunchbox treats
Don’t forget to snap a photo before everyone digs in – those little olive spiders don’t last long once the focaccia hits the table!
