Description
This Black Olive Spider Focaccia is a beautifully crafted Italian flatbread featuring olive-shaped spider designs made from black olives, infused with olive oil and topped with dried rosemary and sea salt. The dough undergoes a slow-rise process for intense flavor, resulting in a soft, flavorful crust with a visually delightful and fun appearance—perfect for themed parties or simply enjoying gourmet focaccia at home.
Ingredients
Units
Scale
Dough Ingredients
- 1 3/4 cups warm water (105-110°F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons olive oil + more for greasing and topping
- 4 cups OO (00) flour
- 2 teaspoons salt
Toppings
- 1/2 cup black pitted olives
- Dried rosemary for topping
- Freshly ground salt for topping
Instructions
- Activate Yeast: In a measuring cup, add the warm water (between 105-110°F). Sprinkle the yeast on top, stir briefly to combine, and let sit for up to 10 minutes until the yeast becomes active and bubbly.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt thoroughly.
- Mix Dough: Pour the activated yeast mixture over the flour along with 2 tablespoons of olive oil. Use your hands to mix until all ingredients are incorporated, forming a shaggy dough.
- Knead Dough: Knead the dough inside the bowl for 20-30 seconds until it forms a workable ball shape.
- First Rise: Cover the bowl with a towel and leave the dough to rise for 2 to 2 1/2 hours or until it has doubled in size.
- Cold Fermentation: Punch down the dough, place it into a large glass bowl greased with olive oil, cover with plastic wrap, and refrigerate overnight or up to five days to develop enhanced flavor.
- Second Rise: When ready, remove the dough from the fridge, punch it down again, and place into another olive oil greased bowl at room temperature. Let it rise for an additional 2-3 hours until doubled in size.
- Prepare Pan and Dough: Preheat the oven to 450°F. Generously oil the bottom and edges of an 8×11 inch glass casserole dish. Carefully transfer the dough into the dish to avoid deflating. Add more olive oil to the top and your hands, then press your fingers deeply into the dough to create dimples while stretching it out to the sides of the dish.
- Add Toppings: Prepare the olive spiders by slicing black olives lengthwise into halves for bodies and into rounds halved for legs. Arrange the olive spiders on the dough, gently pressing them in so they stick. Sprinkle dried rosemary and freshly ground salt over the top.
- Bake: Bake the focaccia in the preheated oven for about 20 minutes or until the top is nicely browned and golden.
- Cool and Remove: Allow the focaccia to cool before removing it from the pan. Use a metal spatula to gently loosen edges and underneath the bread to remove it in one piece, as some parts may stick to the pan.
Notes
- Warm water temperature is critical for activating yeast; between 105-110°F is ideal.
- OO flour (00 flour) is preferred for authentic Italian focaccia with a tender crumb.
- Allowing the dough to refrigerate overnight deepens the flavor through slow fermentation.
- Be gentle when transferring and shaping the dough to maintain air bubbles for a light texture.
- The olive spider decoration adds a fun and spooky theme, perfect for Halloween or themed gatherings.
- Use a well-oiled casserole dish to prevent sticking during baking.
- Use freshly ground salt for optimal flavor and texture on top.
Nutrition
- Serving Size: 1 slice (1/8 of loaf, approx. 120g)
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
