Spooky Homemade Focaccia with Olive Spiders

Give your Halloween table an Italian twist with this spooky homemade focaccia! Golden, fluffy, and topped with Nostralina olive spiders, this savory bread is a delicious addition to your Halloween festivities.

A drizzle of extra virgin olive oil, a sprinkle of sea salt, and rosemary “webbing” bring it all together. Serve it alongside an autumn soup or make it the centerpiece of a Halloween spread with Italian cheeses, cured meats, and antipasti.

Difficulty : easy

Prep time : 30 minutes, plus 1 hour rising time

Cook time :  20–25 minutes

Doses for : approximately 10 servings

A Savory Treat for Your Halloween Table

Serve your spooky focaccia warm, with extra virgin olive oil for dipping, or cut it into squares for a Halloween appetizer board. Pair it with your favorite Sogno Toscano cheeses, cured meats, and antipasti for an Italian-inspired celebration.

Who says Halloween treats have to be sweet?

Ingredients

Makes one 11 × 13-inch sheet pan

• 2¼ cups warm water

• 2¼ teaspoons yeast

• 1 tablespoon sugar

• 4½ cups flour, plus extra for kneading

• 1 tablespoon fine salt

• 4 tablespoons extra virgin olive oil, divided

• 1 teaspoon coarse sea salt

• 10–12 pitted Nostralina olives

• A pinch of dried rosemary

How to Make Halloween Focaccia

1. Activate the Yeast

Combine the warm water, sugar, and yeast. Set aside for 8–10 minutes, until bubbles form on the surface. The water should feel warm, never hot.

2. Mix the Dough

Meanwhile, combine the flour and fine salt in a large mixing bowl.

Gently stir the yeast mixture to make sure it is completely dissolved. Add it to the flour mixture along with 1 tablespoon of olive oil. Stir with a wooden spoon until a sticky dough forms.

Cover the bowl with plastic wrap and let it rest on the counter for 1 hour, until risen and bubbly.

3. Knead and Shape

Preheat the oven to 400°F / 200°C.

Turn the dough out onto a floured surface. Flour your hands and gently knead until the dough becomes smooth and soft, adding only enough flour to make it manageable.

Pour 2 tablespoons of olive oil into the bottom of an 11 × 13-inch baking pan. Place the dough in the pan and use your fingers to gently stretch it toward the edges. If the dough springs back, let it rest for a few minutes before continuing.

Once the dough fills the pan, press your fingertips into the surface to create small indentations throughout.

4. Add Your Spooky Olive Spiders

Drain the pitted olives and pat them dry. Cut them lengthwise in half, reserving some halves for the spider bodies. Slice the remaining halves into thin strips for the legs.

Arrange the olive bodies on the dough, then place four legs on each side of each body. Gently press the pieces into the surface to help them stay in place.

Sprinkle dried rosemary around the spiders to create a little rustic “webbing.”

5. Drizzle and Bake

Drizzle the remaining 1 tablespoon of olive oil over the focaccia and sprinkle with coarse or flaky sea salt. Bake for 20–25 minutes, until golden and puffy. Allow to cool for 10 minutes before cutting.