Jack O'lantern Halloween Focaccia Bread

This Jack O'lantern Halloween Focaccia Bread is a great alternative for Halloween themed sweet treats. I know this time of year most of us eat more sugar than usual. This bread still has the Halloween theme, it's super cute, and best of all it is not a sweet treat.

The bread is rosemary focaccia. It is easy to make and tastes amazing! It also smells so wonderful while baking. It's also a great recipe to make with kids. You can have fun designing your Jack O'lantern face. If you are beginner baker and want to try baking bread focaccia is a fantastic recipe to try.

How to Make The Halloween Focaccia Bread

Making the Dough

Start by adding warm water, active dry yeast, and sugar in the bowl of your stand mixer with the dough hook attachment on. You can mix everything by hand as well. Gently stir with a spoon and then leave it to sit for 10 minutes. This will activate the yeast. You'll know it's activated when there is a layer of foam on top of the water.

Then add in your flour, olive oil, and salt. Start your mixing on a low speed and mix until the dough begins to form. Once the dough comes together increase speed to medium and continue kneading for 6 minutes. You want to dough to come together into one ball and you will know it is well kneaded when you press on in gently with your finger and the dough bounces back up.

After kneading remove dough for the bowl form dough into a ball. Add in about a table spoon worth of olive oil. Grease the bowl and add the dough back in. Turn the dough over a few times to grease the top of the ball. Cover with plastic wrap and a kitchen towel and place somewhere warm to rise for an hour or until doubled in size.

Shaping theJack O'lantern

After the initial rise is complete line a large baking sheet with parchment paper. Drizzle about 3 tablespoons worth of olive oil on the pan and place the dough on top.

Using your hands flatten and shape the dough into an oval.

Using a sharp knife cut out your jack o'lantern face. I like to first gently etch it on to make sure it all fits before cutting. Discard the cut out dough.

Using your finger tips gently press in on the dough to create lots of cavities. Press your fingers to the bottom without breaking threw. You will want to do this a couple of times so the dough has lots of impressions.

Cover with plastic wrap and a kitchen towel and let rise again for another hour.

When the second rise is done preheat your oven to 425 F. Remove covering from the bread and drizzle with another two tablespoons of olive oil. Coarsely chop up your springs of rosemary. You do not want to substitute the fresh rosemary for dried, the dried has an overpowering taste. Sprinkle the chopped rosemary and coarse sea salt on top of the bread.

Bake for 20 minutes or until golden brown. Once removed from the oven drizzle with another 2 tablespoons of olive oil. I know it seems like a lot of olive oil, but trust me! Allow bread to cool for at least 10 minutes before eating.

Storing the Bread

This bread is best enjoyed the day it is made but you can store it at room temperature in an airtight container up to 3 days.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with thisJack O'lantern Halloween Focaccia Bread!

If you make this bread you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Jack O'lantern Halloween Focaccia Bread

Jessie M

Jack O'lantern Halloween Focaccia Bread is a cute Halloween themed bread is a rosemary focaccia bread. It is easy to make, tastes amazing, and is a great alternative from sweet Halloween treats.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rise Time 2 hours hrs

Course Dinner, Holiday, Snack

Cuisine American

Servings 1 loaf

Ingredients

  

• 1 & 1/2 C warm water
• 2 & 1/4 tsp active dry yeast
• 2 tsp white sugar
• 4 C all purpose flour
• 1/3 C extra virgin olive oil plus more for drizzling
• 2 tsp salt
• 3 springs of fresh rosemary for topping
• 1 & 1/2 tsp coarse sea salt for topping

Instructions

 

• In the bowl of your stand mixer with the dough hook attachment on combine warm water, yeast, and sugar. Stir gently with a spoon and let sit for 10 minutes or until a light foam is formed.
  1 & 1/2 C warm water, 2 & 1/4 tsp active dry yeast, 2 tsp white sugar
• Add in olive oil, salt, and flour. Turn mixer on low until everything is combined then speed it up to the medium setting.
  4 C all purpose flour, 1/3 C extra virgin olive oil, 2 tsp salt
• Knead the dough in the mixer for 5 minutes. The dough should come together into a ball and pull away from the sides of the bowl. It's okay if it sticks to the bottom a little. You can tell it's fully kneaded when the dough to pop back up when you press on it with your finger.
• Once dough is properly kneaded form dough into a ball with your hands. Grease the mixing bowl with olive oil, add dough back in, and grease the top of the dough ball.
• Place a plastic wrap and a dish towel over the bowl and allow to rise for 1 hour in a warm place.
• Once dough has risen line a large baking sheet with parchment paper and drizzle about 2 tablespoons worth of olive oil on the pan. Add dough to the pan.
• Using your hands flatten and shape the dough into an oval.
• Take a sharp knife and cut out the jack O'lantern face. I like to gently etch in the face first to see how it fits best and then cut. Discard the cut out dough.
• Using your finger tips gently press in on the dough to create lots of cavities. Press your fingers to the bottom without breaking threw. You will want to do this a couple of times so the dough has lots of impressions.
• Cove again with plastic wrap and a dish towel and let it rise again in a warm area for another hour.
• After second rise is complete preheat oven to 425 F.
• Uncover the bread and drizzle with 2 tbsp of olive oil.
•  Coarsely chop up three springs of fresh rosemary. Evenly sprinkle the chopped rosemary and sea salt on top of the dough.
  3 springs of fresh rosemary, 1 & 1/2 tsp coarse sea salt
• Bake for 20 minutes or until golden brown.
• After the bread is cooked remove from the oven drizzle another 2 tbsp of olive oil over the bread. Let cool for at least 10 minutes before eating.
• Enjoy!

Notes

This bread is best served the day it is made. You can store it in an airtight container/plastic wrap at room temperature for 3 days.

 

Do not substitute the fresh rosemary for dried rosemary. The dried rosemary flavour is overpowering. 

Do not skimp on the olive oil, I know it seems like a lot but it is what gives the bread it's amazing flavour. 

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