Halloween Special: Creepy Crawly Focaccia Bread
Updated: Nov 1, 2020
Happy Halloween Everyone!! Social media is exploding with different ideas to make spooky, creepy treats for Halloween that got me thinking if I could do something similar but in savory. And thought why not make a Focaccia bread(coz who doesn't like that) and add a few little creepy spiders webs and some spooky eyes.
This delicious focaccia bread recipe is so easy to make and versatile you can add any toppings of your liking I like eating it with just olive oil and balsamic vinegar. Here I've used black olives for the spiders, white onions for the web, rosemary, some sun dried tomates for worms and white radish for spooky eyes. Get creative, just go wild like you would with your Halloween costumes!
Things needed for focaccia bread:
Warm water: Since we are working with active dry yeast in this recipe, it’s important that we use warm water to dissolve it. I do an equal mix of boiling water added to room temperature water.
Sugar or honey: Whichever you have on hand, to give the bread a hint of sweetness and help to activate the yeast.
Active dry yeast: You will need one packet (or 2.25 teaspoons) to make this focaccia bread.
Flour: Basic all-purpose flour will be great!
Olive oil: Some of which we will mix into the actual bread dough, plus extra for drizzling on top once the focaccia has baked.
Flaky sea salt: Some of which we will mix into the actual bread dough, plus extra for sprinkling on top of the dough before baking. If you don’t have flaky sea salt on hand, you can use fine sea salt, but be sure to reduce the amount by half so that the bread isn’t too salty.
Fresh rosemary: To s: You could use baby tomatoes, olives, onions, spring onions, bell peppers any vegetables you fancy like i said let your imagination run wild.
Suggested vegetables: You could use baby tomatoes, olives, onions, spring onions, bell peppers any vegetables you fancy like i said let your imagination run wild. If spooky and creepy isn't your thing here's another idea, sharing pictures of some other designs I made with the same bread recipe. Its a great project to do with kids.
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely use fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.
Bread thickness: I like my focaccia to be a bit on the thicker side. But if you prefer yours thinner, just roll it out a little more. It will rise up considerably while baking.
To knead by hand: If you do not have a stand mixer, no prob! Gradually stir in olive oil and Yeast mixture to the dry ingredients until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky, and continue on with the recipe as directed.
Using live yeast instead of active dry yeast: If using live yeast reduce the amount of specified yeast by 25% coz live yeast is more potent than dry yeast.
Check out https://www.youtube.com/watch?v=gqTnU33-1CM for a detailed video showing how its made.
prep time: 75 minutes
cook time: 20 minutes
yield: 8 -12 serving
Ingredients: (This recipe can very easily be doubled)
Water: 1 1/3 cup of warm water
Sugar: 2 teaspoons or honey
Active-dry yeast: 1pkt or 2 1/4 Tsp
FLour: 3 1/2 all purpose flour
Extra virgin olive oil: 1/4 cup, plus more for drizzling
Flaky sea salt: 2 Tsp, plus extra for sprinkling*
2 sprigs fresh rosemary
Vegetables: your choice, depending on your pattern/liking or totally avoidable its so good on its own.
Proof the yeast. Dissolve the sugar in the warm water, sprinkle the yeast on top of the water. Then let it sit for 5-10 minute until the yeast is foamy.
Knead the dough. Add the flour and salt to the bowl of your standing mixer. Set the mixer to low speed, and add gradually olive oil and then the yeast mixture. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball and rub it with a little olive oil, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.
Now arrange the vegetables of your choice to your pattern if doing a pattern at all.
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Visit https://www.youtube.com/watch?v=gqTnU33-1CM for the video