Ghost Focaccia, The Spookiest Bread You'll Bake This Halloween

This Halloween Ghost Focaccia is a spooky twist on homemade focaccia! The fluffy black focaccia is naturally coloured with edible charcoal powder and topped with adorable daikon ghosts, each with its own expression. This no knead focaccia is surprisingly easy to make and is perfect for Halloween parties, sandwiches or serving with dips. Includes tips for getting a crispy bottom and light, fluffy focaccia, plus a sourdough option.

About This Halloween Ghost Focaccia

BOO! This dark as the night black focaccia is naturally coloured using edible charcoal powder and is decorated by an array of spooky ghosts made out of daikon, each with a different expression! This is one of the most fun Halloween bakes you can make and is delicious to make sandwiches with or serve with dips. Plus this is a no knead focaccia recipe too!

Love baking focaccia? Try my light, fluffy focaccia or give your next loaf a twist with this kimcheese focaccia.

Video How To Make Halloween Ghost Focaccia

Ingredients For A Halloween Ghost Focaccia

Water - Use lukewarm/body temperature water 36-40C/98-108F

Charcoal powder - Found at health food stores.

Salt - Fine or kosher salt to dissolve easily. Flaked salt for sprinkling on top.

Flour - Look for a high protein flour like Caputo Cuoco flour, around 13g of protein per 100g.

Yeast - Use instant dried yeast OR 50-100g (1.7-3.5ozs) active, bubbly sourdough starter

Extra virgin olive oil - Avoid virgin olive oil or pure olive oil.

Rosemary - 1 sprig fresh rosemary

Daikon radish - Found at Asian greengrocers.

Halloween Ghost Focaccia Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 30 minutes plus overnight and 3 hours resting time (allow longer for the sourdough option)

Cooking time: 38 minutes

Serves: 12

This recipe must be started the day before

Ingredients Needed

• 750ml/25flozs lukewarm water
• 2 tablespoons edible charcoal powder
• 3 teaspoons fine salt
• 750g/26.5oz high protein flour
• 3 teaspoons instant dried yeast OR 50-100g (1.7-3.5ozs) active, bubbly sourdough starter
• 100ml/3.5floz extra virgin olive oil, divided
• 1 sprig rosemary
• Flaked salt for sprinkling
• 300g/10.6oz daikon radish
• Ghost cookie cutters

Step-By-Step Instructions

Step 1 DOUGH- Make the focaccia dough the day before you want to bake it. Whisk the water (750ml/25flozs) with the activated charcoal powder (2 tablespoons) and salt (3 teaspoons) and stir to dissolve. In a very large bowl whisk the flour (750g/26.5oz) and yeast (3 teaspoons instant dried yeast). If using sourdough, omit the yeast and stir the active, bubbly sourdough starter (50-100g/1.7-3.5oz) into the black water instead. Add the black water to the flour and stir to combine well so that there are no white patches. Cover and rise in your fridge overnight, for up to 3 nights.

Step 2 RISE- 3 hours before you want to bake the focaccia, grease a 30x40x5cm/12x16x2inch baking tin with the olive oil (75ml/2.6floz). Empty the dough into the tray and try to spread out with greased fingers. Don't worry if it doesn't go all the way to the edges. Place in a warm area of the kitchen and cover with foil and allow the dough to relax and spread to the edge. For the sourdough option, allow extra time as needed until the dough is visibly risen, puffy and bubbly; use these signs rather than the clock.

Step 3 DIMPLE- After about 3 hours (or longer for sourdough), the dough should be fully relaxed, puffy and bubbly. Preheat oven to 180C/350F fan forced or 200C/400F conventional. Drizzle the remaining olive oil (25ml/0.9floz) over the dough. Oil your fingers from the surface and create dimples in the dough by pressing down with fingers. Sprinkle rosemary needles (1 sprig) and season with flakey salt. Bake for 30 minutes.

Step 4 DECORATE- While the focaccia is baking, cut out the ghosts using cookie cutters. Cut daikon (300g/10.6oz) into 3mm or 1/8inch slices and use cutters, ideally ones that come with eyes and a mouth to give the ghosts more expression. Remove the focaccia from the oven and add ghosts on top. Turn down the temperature to 160C/320F fan forced or 180C/350F conventional and return the focaccia to the oven for 8 minutes. Move the focaccia to a rack to rest for 30 minutes before cutting.

Personal Note

I know a lot of people don't like Halloween but really it's my favourite event of the year along with Christmas. I think most if not all of my friends get into the spirit of it.

I recently saw a test on Tiktok to determine how you feel about someone. It's called "Two Beers and a Puppy" and was originally designed by Ross McCammon in his book "Works Well With Others" to help people evaluate personal and professional relationships and sort out how exactly you feel about someone.

Ask yourself two questions:

1. "Would I have two beers with this person?"

2. "Would I allow this person to look after my puppy over a weekend?"

Some people are a no and a no. Steer clear of these people.

Some people are yes and a no. Trust them cautiously.

Some people are a no and a yes. These people aren't fun but make the world a safer and better place.

And some people are a yes and a yes. Hold these people tight and seek them out!

So tell me Dear Reader, what do you think of this test? And what is your favourite holiday of the year?

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