Description
This Black Olive Spider Focaccia is a visually striking and flavorful Italian flatbread, perfect for Halloween or any occasion that calls for a fun twist. Featuring fluffy, olive oil-rich dough topped with black olives crafted into spider shapes, fragrant dried rosemary, and a sprinkle of coarse salt, this focaccia combines rustic charm with delicious Mediterranean flavors.
Ingredients
Scale
For the Dough
- 1 3/4 cup warm water (105-110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil, plus more for greasing and topping
- 4 cups OO (00) flour
- 2 tsp salt
For the Toppings
- 1/2 cup black pitted olives
- Dried rosemary for topping
- Freshly ground salt for topping
Instructions
- Activate the Yeast: In a measuring cup, combine the warm water (105-110°F) with the active dry yeast. Stir lightly to incorporate and let it sit for up to 10 minutes, until it becomes bubbly and shows signs of activation.
- Prepare the Dough Base: In a large mixing bowl, combine the OO flour and salt, stirring to mix evenly.
- Mix Dough: Pour the active yeast mixture over the flour along with 2 tablespoons of olive oil. Using your hands, mix until a shaggy dough forms.
- Knead the Dough: Knead the dough inside the bowl for 20-30 seconds until it forms a workable ball.
- First Rise: Cover the bowl with a towel and let the dough rise for 2 to 2 1/2 hours, or until it has doubled in size.
- Refrigerate for Flavor: Punch down the dough and place it in a large, olive oil-greased glass mixing bowl. Cover with plastic wrap and refrigerate overnight or up to five days to develop flavor.
- Second Rise: When ready to bake, punch down the dough and transfer it to another olive oil-greased mixing bowl at room temperature. Let it rise again for 2-3 hours until doubled in size.
- Prepare for Baking: Preheat the oven to 450°F. Generously oil an 8×11 glass casserole dish on the bottom and sides.
- Shape the Dough: Place the risen dough into the prepared dish, being careful not to deflate it. Drizzle more olive oil on top and your hands, then press your fingers deeply into the dough to create dimples as you stretch it to the edges of the dish.
- Create Olive Spiders: For the spider shapes, slice black olives lengthwise in half for the bodies. Then slice olives into rounds and halve several rounds for legs. Press these olive pieces gently into the dough so they stick.
- Add Final Toppings: Sprinkle dried rosemary and freshly ground salt over the dough and olive spiders.
- Bake: Bake the focaccia in the oven for 20 minutes, or until the top is nicely golden brown.
- Cool and Remove: Allow the focaccia to cool before removing it from the dish. If any parts stick to the bottom, use a metal spatula carefully around the edges and underneath to lift it out in one piece.
Notes
- Ensure your water is between 105-110°F to effectively activate the yeast; hotter water can kill it.
- Overnight refrigeration helps develop better flavor and texture in the dough.
- Use olive oil generously to keep the focaccia moist and to prevent sticking.
- Press the fingers deeply to make traditional focaccia dimples where the flavors can pool.
- Shape the olive spiders carefully to add a fun decorative element without deflating the dough.
- Cool the focaccia fully before attempting to remove to avoid tearing.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
