This focaccia is more than just fun to look at—it’s full of rich, herby flavor and the perfect balance of soft, chewy texture with a crispy edge. The black olive spiders add a salty pop and spooky charm without making the bread too complicated to prepare. It’s a unique way to bring Halloween spirit to your table while offering a savory break from all the sugary treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Warm water
Active dry yeast
Sugar
Salt
Olive oil
Fresh rosemary or thyme (optional)
Black olives (whole or pitted, for spiders)
Flaky sea salt (for topping)
Directions
In a large bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until frothy.
Stir in flour, salt, and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Preheat oven to 425°F (220°C).
Grease a baking sheet or 9×13-inch pan with olive oil. Gently press the dough into the pan, dimpling the surface with your fingertips.
Drizzle with olive oil and sprinkle with fresh herbs and flaky sea salt.
To make spiders:
Slice olives in half for spider bodies.
Cut remaining olives into thin strips to create 6–8 legs per spider.
Arrange bodies and legs on top of the dough to create spooky olive spiders.
Let the dough rest for another 15–20 minutes.
Bake for 20–25 minutes, or until golden brown and cooked through.
Cool slightly, slice, and serve warm.
Servings and timing
This recipe makes 1 large focaccia (about 12 servings). Prep time: 25 minutes Rising time: 1 hour 20 minutes Bake time: 25 minutes Total time: approximately 2 hours 10 minutes
Variations
Cheesy version: Sprinkle shredded mozzarella or parmesan on top before baking.
Herb blend: Add oregano, basil, or Italian seasoning for extra flavor.
Spicy twist: Sprinkle with red pepper flakes or add sliced jalapeños.
Gluten-free option: Use a gluten-free focaccia recipe and decorate the same way.
Pumpkin version: Add a touch of pumpkin purée and sage to the dough for a seasonal flair.
Veggie art: Add red pepper strips or cherry tomatoes to create Halloween scenes like webs or haunted trees.
Storage/Reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through. Avoid microwaving, as it can make the bread rubbery. Focaccia can also be frozen (wrap tightly) for up to 1 month and reheated from frozen.
FAQs
What type of olives should I use for the spiders?
Use whole black olives for the bodies and slice them thinly for the legs. Kalamata or canned black olives work well.
Can I use store-bought focaccia dough?
Yes, store-bought dough saves time. Just decorate and bake according to the package instructions.
How do I get the spiders to stay in place while baking?
Gently press the olive pieces into the dough before the second rise. This helps them adhere better during baking.
Is this recipe good for kids?
Yes! Kids love making and eating the spider designs. It’s a fun, hands-on Halloween cooking activity.
Can I make mini individual focaccias?
Absolutely! Divide the dough into smaller portions and decorate each with a spider for individual servings.
How do I keep the bread moist?
Brushing with olive oil before and after baking helps retain moisture and gives a nice crust.
Can I make the dough the night before?
Yes, prepare the dough and let it rise overnight in the fridge. Bring to room temperature before pressing and baking.
What should I serve with spider focaccia?
It pairs well with soups (like tomato or pumpkin), pasta, or a Halloween-themed charcuterie board.
Can I use green olives instead of black?
You can, but black olives give a more spider-like appearance that suits the Halloween theme.
Is this recipe vegan?
Yes, it’s naturally vegan—just check your olives and optional toppings to ensure they’re plant-based.
Conclusion
Black Olive Spider Focaccia is the perfect combination of fun, festive, and flavorful. With minimal effort, you can turn a simple bread into a spooky Halloween masterpiece that tastes as good as it looks. Whether served as a side, appetizer, or centerpiece, this creepy creation will have your guests talking—and snacking—long after the last spider disappears.
Black Olive Spider Focaccia is a spooky Halloween version of the classic herbed Italian bread, decorated with creepy-cute olive spiders. Soft, chewy, and topped with flaky salt and fresh herbs, it’s a fun and savory addition to your Halloween spread.
Author:Catherine
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:2 hours 10 minutes
Yield:12 servings
Category:Bread
Method:Baking
Cuisine:Italian
Diet:Vegan
Ingredients
3 1/2 cups all-purpose flour
1 1/4 cups warm water (about 110°F/43°C)
2 1/4 tsp active dry yeast (1 packet)
1 tsp sugar
1 1/2 tsp salt
1/4 cup olive oil, divided
1 tbsp fresh rosemary or thyme (optional)
1/2 cup black olives (whole or pitted, for spiders)
1 tsp flaky sea salt (for topping)
Instructions
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Stir in flour, salt, and 2 tbsp of olive oil. Mix until a shaggy dough forms.
Turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 425°F (220°C).
Grease a 9×13-inch baking pan or sheet with 1 tbsp olive oil. Press the dough into the pan, dimpling it with your fingers.
Drizzle with remaining olive oil and sprinkle with fresh herbs and flaky sea salt.
To make spiders: slice olives in half for bodies, and cut others into thin strips for legs. Arrange on the dough to resemble spiders.
Let the dough rest another 15–20 minutes.
Bake for 20–25 minutes or until golden brown.
Cool slightly before slicing and serving.
Notes
Press olive spiders into dough before second rise to help them stay in place.Use whole black olives for the best spooky appearance.Brush with more olive oil after baking for extra moisture and flavor.Can be made ahead—let dough rise overnight in the fridge.Great for pairing with soups or charcuterie boards.
