Soft golden focaccia made with 50–50 whole wheat and all-purpose flour, baked for Halloween.
Baked Goods, Bread Recipes, Halloween treats, Recipes, Snacks

Halloween Focaccia Bread with Melty Cheese Ghosts, How to make 50- 50 Focaccia

Halloween baking doesn’t always have to be sweet! This year, I decided to give my favorite focaccia a spooky twist — and it turned out to be the star of our table. I usually make focaccia with all-purpose flour, but this time I wanted to make it healthier. I was a little skeptical about using whole wheat flour entirely, so I tried a 50:50 mix — and it worked like magic! The dough rose beautifully, turning soft, fluffy, and golden once baked.

What I loved most were the playful toppings — melty mozzarella ghosts and creepy-cute olive spiders! I didn’t have black olives, so I used green ones instead, and they looked just as adorable and spooky. The result? A pillowy, savory focaccia that was festive, wholesome, and perfect for Halloween night.


So if you’re planning a cozy evening or a fun family baking session, this Halloween focaccia will definitely bring smiles (and maybe a few delightful shrieks) to your table!

🎃 Happy Halloween from my kitchen to yours! 🕷️

A Bite of History – Halloween Focaccia Bread

Focaccia traces its roots back to ancient Rome, where it was known as panis focacius — a simple flatbread baked on the hearth (focus meaning “fireplace”). Over centuries, it evolved across regions of Italy, especially Liguria, becoming the soft, olive oil–rich bread we all love today. Traditionally topped with herbs, salt, and sometimes olives, focaccia was once offered as a gift to the gods during harvest festivals — a symbol of gratitude and abundance.

This Halloween version celebrates that same spirit of festivity and community, but with a playful twist — cheesy ghosts and olive spiders in place of the old-world herbs! It’s a blend of ancient tradition and modern imagination, baked to honor both the warmth of the hearth and the joy of Halloween gatherings. 🎃

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Ingredient Roles in Halloween Focaccia

IngredientRole
All-purpose flourAdds lightness and structure for that airy focaccia crumb.
Whole wheat flourGives nutty flavor and wholesome density, balancing texture.
Instant yeastHelps the dough rise beautifully, creating a soft and fluffy bread.
SugarFeeds the yeast and helps the crust brown lightly.
SaltEnhances flavor and supports gluten structure.
Olive oilAdds richness, moisture, and that signature golden crust.
Warm waterActivates yeast and brings the dough together.
Mozzarella cheeseMelts into soft, ghost-like shapes for the Halloween look.
Olives (green or black)Used to form spooky spiders and add tangy flavor.
Jalapeños / herbsFor extra flavor and to decorate the ghost faces.

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Halloween Focaccia Bread with Melty Cheese Ghosts, How to make 50- 50 Focaccia
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Halloween Focaccia Bread with Melty Cheese Ghosts, How to make 50- 50 Focaccia

Recipe by Sandhya Riyaz
0.0 from 0 votes
Course: Bread / SnackCuisine: Italian-inspiredDifficulty: Easy
Servings

4

servings
Prep time

13

minutes
Baking time

25

minutes
Resting time 1

1

hour
Resting time 2

40

minutes

Soft, golden, and spooky — this 50–50 Halloween Focaccia with melty cheese ghosts and olive spiders is a fun, savory bake that brings festive cheer to your table!

Ingredients to make 50- 50 Focaccia

  • For the Dough

  • 1 cup, 1 All-purpose flour

  • 1 cup, 1 Whole wheat flour

  • 1 teaspoon, 1 Instant yeast

  • 1 teaspoon, 1 Sugar

  • 1 teaspoon, 1 Salt

  • ¾ cup, ¾ Warm water (add more if needed for a soft dough)

  • 2 tablespoon, 2 Olive oil (plus extra for brushing)

  • For the Topping

  • 2 tablespoon, 2 Olive oil (for drizzling before baking)

  • 8 slices 8 mozzarella cheese (cut or shaped into ghost figures)

  • 3- 4 nos. 3- 4 Green or black olive halves (for spider bodies and eyes)

  • 3- 4 slices 3- 4 Jalapeño slices (for ghost mouths or garnish)

  • A pinch of sea salt flakes (optional, for finishing)

  • Rosemary Seasoning

Directions to make Wheat Focaccia

  • Activate yeast & prepare dough
    In a large bowl, mix warm water, sugar, and yeast. Let it rest for 5–7 minutes until bubbly. Add both flours and salt. Mix gently, then pour in olive oil and knead into a soft, slightly sticky dough. Cover and rest the dough in a warm place for 1–1½ hours, or until it doubles in size.
  • Shape & proof again
    Grease a baking pan with olive oil. Transfer the dough, stretch it gently to fit, and let it rise again for 30–40 minutes.
  • Decorate for Halloween
    Preheat oven at 400°F (200°C). Brush the dough with olive oil. Use your fingertips to make dimples. Place mozzarella slices shaped like ghosts, add olive halves for spiders, and jalapeño rings or herbs for ghost mouths and eyes.
  • Bake & finish
    Bake at 400°F (200°C) for 20–25 minutes, until golden and puffed. Brush lightly with olive oil, sprinkle sea salt flakes if desired, and serve warm.

Notes

  • 1 cup = 250 ml
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Directions to make 50 – 50 focaccia with step by step images

  • Activate yeast u0026 prepare dough
    In a large bowl, mix warm water, sugar, and yeast. Let it rest for 5–7 minutes until bubbly. Add both flours and salt. Mix gently, then pour in olive oil and knead into a soft, slightly sticky dough. Cover and rest the dough in a warm place for 1–1½ hours, or until it doubles in size.
  • Shape u0026 proof again
    Grease a baking pan with olive oil. Transfer the dough, stretch it gently to fit, and let it rise again for 30–40 minutes.
  • Bake u0026 Decorate
    Preheat oven at 400°F (200°C). Brush the risen dough with olive oil and make light dimples with your fingertips. Arrange mozzarella ghosts, olive spiders, and jalapeño or herb details for faces. Bake at 400°F (200°C) for 20–25 minutes until golden and puffed, then brush lightly with olive oil, sprinkle sea salt flakes if desired, and serve warm.
Homemade focaccia for Halloween decorated with cheese ghosts and olive spiders, served warm.
Halloween 50- 50 Focaccia by Sandhya Riyaz

Pro Tips to make perfect Focaccia

  1. Dimple gently: Use your fingertips to press dimples into the dough before adding toppings. This helps the olive oil pool in tiny pockets, giving focaccia its classic golden crust.
  2. Let the dough rest well: A slow rise is the secret to a soft, fluffy focaccia. Don’t rush it — good gluten development makes all the difference.
  3. Olive oil magic: Be generous! Brushing or drizzling olive oil before and after baking keeps the bread moist and flavorful.
  4. Ghost perfection: Add the cheese ghosts in the last 10 minutes of baking so they stay melty white without overbrowning.
  5. Green olive swap: If you don’t have black olives for spiders, green ones work just as well — they add a beautiful contrast and mild tang.

Serving Suggestions

  • Serve warm with herb-infused olive oil or a garlic butter dip for cozy Halloween evenings.
  • Pair with a pumpkin soup or a hearty pasta for a complete fall meal.
  • Slice into squares and serve as Halloween party appetizers!
  • Enjoy the next day toasted — it stays soft and flavorful thanks to the olive oil base.

FAQs – Focaccia Bread

1. Can I make Halloween focaccia with only whole wheat flour?

Yes, you can make focaccia entirely with whole wheat flour, but it may turn denser. That’s why this recipe uses a 50–50 mix — it gives softness from the all-purpose flour and nutty flavor from the whole wheat flour.

2. How do I keep focaccia soft after baking?

Brush your focaccia with olive oil as soon as it comes out of the oven, and cover it with a clean kitchen towel. The trapped steam keeps it soft and moist.

3. Can I make Halloween focaccia ahead of time?

Absolutely! You can prepare the dough up to 24 hours ahead, refrigerate it, and bake when ready. This slow fermentation adds extra flavor and fluffiness.

4. What type of cheese works best for making ghost-shaped focaccia toppings?

Mozzarella or provolone works best because they melt evenly and stay creamy white — perfect for shaping ghosts that don’t brown too fast.

5. How do I make olive spiders for Halloween focaccia?

Use one whole olive for the spider’s body and slice another into thin strips for the legs. Arrange them before baking, and they’ll stay perfectly in place.

6. Can I freeze Halloween focaccia bread?

Yes! Cool it completely, wrap in foil or cling wrap, and freeze for up to 2 months. Reheat in the oven to restore that freshly baked texture.

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